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Easy Instant Pot Loaded Baked Potato Soup – Creamy & Best Ever

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This creamy Instant Pot loaded baked potato soup is the ultimate comfort food, ready in under an hour. It’s rich, velvety, and packed with all the classic baked potato toppings for a satisfying meal.

Ingredients

Scale
  • 3 pounds russet potatoes (about 4–5 medium), peeled and cut into 1-inch cubes
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 4 cups low-sodium chicken broth (or vegetable broth for vegetarian)
  • 4 tablespoons unsalted butter
  • 1 cup whole milk
  • 2 cups sharp cheddar cheese, shredded (from a block)
  • 6 strips bacon, cooked and crumbled
  • 4–5 green onions, sliced
  • Extra shredded cheddar cheese for topping
  • Sour cream (optional, for topping)
  • Salt and black pepper to taste

Instructions

  1. Peel potatoes and cut into 1-inch cubes. Dice onion, mince garlic, shred cheddar cheese, cook bacon until crispy and crumble, and slice green onions.
  2. Turn Instant Pot to sauté function and add butter. Once melted, add diced onion and cook 4-5 minutes until translucent. Add minced garlic and cook 30 seconds until fragrant.
  3. Pour in 1 cup chicken broth and deglaze the pot by scraping up any brown bits with a wooden spoon.
  4. Add cubed potatoes and remaining 3 cups chicken broth. Stir to combine, ensuring potatoes are mostly submerged.
  5. Secure lid, set valve to sealing, and pressure cook on high for 8 minutes. The pot will take about 10-12 minutes to come to pressure.
  6. After cooking, let pressure release naturally for 10 minutes, then carefully turn valve to venting to release remaining steam.
  7. Use an immersion blender to blend soup to desired consistency, leaving some potato chunks for texture. Alternatively, blend in batches in a regular blender.
  8. Turn Instant Pot to sauté (low heat). Stir in milk and shredded cheddar cheese until melted and smooth, about 2-3 minutes. Do not let boil.
  9. Season with salt and pepper to taste. Ladle into bowls and top with crumbled bacon, extra cheese, green onions, and sour cream if desired. Serve immediately.

Notes

Soup thickens as it sits; add a splash of milk or broth when reheating. For best texture, shred cheese from a block and let it come to room temperature before adding. Deglazing the pot prevents the burn warning. For a dairy-free version, use unsalted butter substitute and unsweetened oat milk.

Nutrition

Keywords: instant pot loaded baked potato soup, creamy potato soup, easy potato soup, comfort food, weeknight dinner

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