This Instant Pot Loaded Potato Soup is a comforting one-pot dinner recipe with all the incredible flavors of a fully loaded baked potato.
Instant Pot Loaded Baked Potato Soup
With the Holidays here, I don’t know about you, but my schedule has been crazy busy. Trying to get the kids to their school programs, decorate the house, Holiday baking, shopping, and more…. not much time has been focused on dinner. Thank goodness for my Instant Pot because I can have dinner on the table in no time, with little to no work involved!
As I have mentioned before, my hubby isn’t a huge soup fan. So sad, right, lol?!! If I do make soup, he prefers them hearty and more stew like. He does however LOVE chowders and potato soups, so I knew he’d enjoy this.
I whipped this up from start to finish in about 15 minutes and all of the kids and hubby scraped their bowls clean. Everyone took leftovers the next day in their thermos’ at school and work too! Not only was clean up a breeze (one pot), but since I saved time on dinner prep/cook, I was able to get more accomplished in my day!
I love a loaded soup, so I added crumbled bacon, cheddar cheese, and green onions. If you’re not a fan of one (or all) of those though, you can easily omit! May I even suggest a dollop of sour cream on top prior to serving??!! However you load it up, it’ll be a hit!
Best part, if leftovers aren’t your thing, you can always stick in an airtight container and freeze for a later date!
Ingredients Needed for Instant Pot Loaded Potato Soup:
Butter- margarine or olive oil would work as well
Onion- diced
Garlic- minced, fresh is best
Chicken Broth- feel free to use vegetable broth if desired
Cream of Chicken Soup- you can also use cream cheese or sour cream in place of this
Russet Potatoes- peeled and diced
Salt/Pepper- to taste, add more or less depending on preference
Milk- feel free to use any non-dairy milk if needed as well
Flour- cornstarch also works in place of flour
Cheese- shredded cheddar cheese
Bacon- cooked/crumbled *for a flavor boost, use Jalapeno bacon
*See recipe card below for exact measurements
How to prepare:
What to serve with Loaded Potato Soup
This soup is incredibly flavorful and hearty, so it definitely can be served on its own. It pairs well with a light sandwich, wrap or salad. Because it’s heavier, I’d recommend serving it with something a bit lighter. A crusty bread or side salad are great options too!
Storing and Reheating
Other Instant Pot recipes to try:
Instant Pot Chicken Fried Rice
Best Ever Instant Pot Beef Enchilada Casserole
Mom’s Instant Pot Chicken Noodle Soup
Instant Pot White Chicken Chili
Enjoy and be sure to let me know what you think if you try it! Tag me on Instagram or use #thecookinchicks so I can see your tasty creations too!!
If you don’t have an Instant Pot, here is a slow cooker version: https://thecookinchicks.com/2016/11/the-ultimate-potato-soup/
Instant Pot Loaded Potato Soup
Ingredients
- 1 tablespoon butter
- 1 onion, diced
- 4 cloves garlic, minced
- 3 cups chicken broth
- 1 can cream of chicken soup
- 8 russet potatoes, peeled and diced
- 1 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup milk
- 1 tablespoon flour
- 2 cups cheddar cheese, shredded
- GARNISH
- 1/2 lb bacon, cooked/crumbled
- cheddar cheese, shredded
- green onions, chopped
- sour cream, dollop for on top
Instructions
- Add butter to IP and turn on saute function.
- Once melted, add in the onions and allow to saute for about 3 minutes.
- Add in the garlic and allow to cook for about 1 minute, stirring frequently as to avoid burning.
- Add in the chicken broth, cream of chicken soup, potatoes, salt, and pepper.
- Place lid securely on and ensure valve is on sealing position.
- Turn off saute function and switch to manual, high pressure for 10 minutes.
- Once complete, do a quick release.
- As pressure is releasing, combine the flour and milk together in a small bowl.
- Once the steam has completely released and pin drops, remove lid and stir in the milk/flour mixture.
- Turn the saute function back on and allow to heat for about 5 minutes.
- Stir in the 2 cups cheddar cheese. Once melted, serve soup in bowls with desired garnishes.
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