Go Back
+ servings

Instant Pot Loaded Potato Soup

Craving comfort? This soup tastes like you've been slaving away at the stove all day, but only takes minutes!
0 from 0 votes
Print Pin
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 6
Author: The Cookin' Chicks


  • 1 tbsp 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 tsp salt
  • 1/2 tsp black pepper
  • 1 cup milk
  • 1 tbsp flour
  • 2 cups cheddar cheese, shredded
  • 1/2 lb bacon, cooked/crumbled
  • cheddar cheese, shredded
  • green onions, chopped
  • sour cream, dollop for on top


  • 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.
Tried this recipe?Mention @TheCookinChicks or tag #TheCookinChicks!