There’s something about the cozy, familiar flavor of a loaded baked potato that feels like a warm hug — especially on a chilly evening. And when life gets hectic (as it so often does), I turn to this Instant Pot baked potato soup to bring that same comfort to the table fast, without sacrificing any of the richness or heartiness we love.
This Instant Pot Baked Potato Soup recipe has become a true lifesaver in my kitchen — it’s warm, creamy, and filled with tender potatoes, melty sharp cheddar, smoky bacon, and a swirl of sour cream for good measure. Best of all? Thanks to the magic of the pressure cooker, my Instant Pot baked potato soup is ready in under 30 minutes, but tastes like it’s been simmering for hours. It’s the kind of recipe that makes weeknight dinners feel special and weekend meals feel even cozier.
Whether you're hosting friends or just need a no-fuss family dinner, this Instant Pot baked potato soup never lets me down. Top it with crispy bacon, green onions, or even a sprinkle of extra cheese — however you serve it, I promise it’ll become a new favorite at your table too.
Why You'll Love This Instant Pot Baked Potato Soup
This Instant Pot baked potato soup takes everything we love about a fully loaded baked potato — creamy potatoes, savory toppings, and rich flavors — and transforms it into a velvety, soul-soothing soup that’s both simple and satisfying. What used to be a slow, oven-bound process now comes together effortlessly in the Instant Pot. No need to pre-bake potatoes or babysit a simmering pot — just a few basic steps, and you’re ladling up comfort in no time.
One of the reasons I make this Instant Pot baked potato soup year-round is its unbeatable flexibility. It’s warm and cozy in the colder months, yet so easy and mess-free that I don’t hesitate to whip it up in spring or summer. The Instant Pot keeps the kitchen cool, the cleanup minimal, and the whole cooking experience stress-free.
What I also love is how easy it is to tailor this soup to fit what you have on hand or your dietary needs. Want to keep it vegetarian? Swap in vegetable broth and skip the bacon (or try a crispy plant-based version!). Craving something heartier? Stir in some shredded rotisserie chicken or leftover holiday ham. No matter how you serve it, this Instant Pot baked potato soup adapts beautifully — and always hits the spot.
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Ingredients
For the soup base:
- Russet potatoes (about 5-6 medium), peeled and diced into 1-inch cubes
- Onion, diced
- Garlic, minced
- Chicken broth (or vegetable broth)
- Dried thyme
- Dried rosemary
- Salt
- Black pepper
- Butter
- Flour (or cornstarch for gluten-free option)
- Heavy cream
- Sour cream
For toppings:
- 8 slices bacon, cooked and crumbled
- 1½ cups shredded cheddar cheese
- 4 green onions, thinly sliced
- Extra sour cream for serving
See recipe card for quantities.
Ingredient Notes for Instant Pot Baked Potato Soup:
- Potatoes: Russet potatoes are ideal because they break down easily, creating that creamy texture. Yukon gold potatoes work great too if you prefer a buttery flavor and slightly firmer texture.
- Broth: Chicken broth adds richness, but vegetable broth works perfectly for a vegetarian version.
- Heavy cream: This creates the luxurious texture. For a lighter option, half-and-half can be substituted.
- Bacon: Pre-cooked bacon bits can save time, but freshly cooked bacon offers better flavor.
Instructions
Prep the Ingredients and Sauté
- Peel and dice the potatoes into 1-inch cubes. Keeping them uniformly sized ensures even cooking.
- Dice the onion and mince the garlic.
- If using fresh bacon, cook it until crispy, then crumble and set aside.
- Set your Instant Pot to SAUTÉ mode and add the butter.
- Once melted, add the diced onions and cook for 2-3 minutes until translucent.
- Add the minced garlic and cook for another 30 seconds until fragrant.
Pressure Cook the Soup
- Add the diced potatoes to the Instant Pot.
- Pour in the chicken broth and add the dried thyme, rosemary, salt, and pepper.
- Stir everything together to combine.
- Close the Instant Pot lid and set the valve to SEALING position.
- Select PRESSURE COOK (or MANUAL) and set to HIGH pressure for 8 minutes.
Create the Creamy Base
- When the cooking cycle is complete, perform a quick release by carefully turning the valve to VENTING.
- Once the pressure is fully released, open the lid away from your face.
- Using a potato masher, mash about half of the potatoes right in the pot. This creates a thick, chunky texture while leaving some potato pieces intact. For a smoother soup, use an immersion blender.
- In a small bowl, whisk together the flour and ¼ cup of the heavy cream until smooth to create a slurry.
- Set the Instant Pot back to SAUTÉ mode.
- Pour the slurry into the soup while stirring continuously to prevent lumps.
- Add the remaining heavy cream and sour cream, stirring until well incorporated.
- Let the soup simmer for 2-3 minutes until it thickens to your desired consistency.
Serve and Enjoy Your Instant Pot Baked Potato Soup
- Ladle the hot soup into bowls.
- Top each serving with shredded cheddar cheese, crumbled bacon, sliced green onions, and a dollop of sour cream.
- Serve immediately while hot and enjoy!
- For meal prep, allow leftovers to cool completely before storing in airtight containers.
- Step 1: Prep the Ingredients and Sauté
Prep the vegetables and sauté onion and garlic in butter using the Instant Pot.
- Step 2: Pressure Cook the Soup
Add the potatoes, broth, and seasoning, then pressure cook for 8 minutes.
- Step 3: Create the Creamy Base
Mash the potatoes, stir in the cream slurry, and simmer the soup to thicken.
- Step 4: Serve and Enjoy Your Instant Pot Baked Potato Soup
Serve a warm, chunky bowl fresh from the Instant Pot with your favorite toppings.
Helpful Hints and Tips
- For extra flavor: Sauté a few slices of chopped bacon in the Instant Pot before adding the onions. Remove the bacon but leave the drippings to sauté the onions for an extra layer of flavor.
- Perfect thickness: If your soup is too thick, add a splash more broth or milk. If it's too thin, simmer it longer on SAUTÉ mode or add a bit more of the flour slurry.
- Make-ahead tip: This soup reheats beautifully, so feel free to make it a day ahead. The flavors actually deepen overnight!
Dietary Benefits & Serving Suggestions
This hearty Instant Pot baked potato soup can be adapted to fit different dietary needs. For a gluten-free version, replace the flour with cornstarch or a gluten-free flour blend.
This soup is filling enough to be a complete meal, but it also pairs wonderfully with:
- A crisp green salad with vinaigrette dressing
- Crusty bread or garlic bread for dipping
- Grilled cheese sandwiches for the ultimate comfort food combination
- Roasted vegetables for added nutrition
Recipe Variations & Substitutions
- Vegetarian Option: Use vegetable broth instead of chicken broth and either skip the bacon or use plant-based bacon alternatives.
- Dairy-Free Version: Substitute the heavy cream with full-fat coconut milk and use a plant-based sour cream alternative.
- Add More Veggies: Mix in some steamed broccoli, corn kernels, or diced carrots for added nutrition and color.
- Spicy Kick: Add a pinch of cayenne pepper or some diced jalapeños for heat.
- Loaded Baked Potato Soup Plus: Add 1-2 cups of cooked, shredded chicken or diced ham for an even heartier meal.
- Healthier Option: Use milk instead of heavy cream and Greek yogurt instead of sour cream to reduce calories and fat.
Equipment
An Instant Pot or pressure cooker is essential for this Instant Pot Baked Potato Soup recipe. I recommend a 6-quart or larger size to comfortably fit all ingredients.
- Potato masher or immersion blender for creating your desired texture.
- Measuring cups and spoons for accurate ingredient portions.
- Sharp knife and cutting board for prepping vegetables.
Storage
This Instant Pot baked potato soup stores beautifully, making it perfect for meal prep!
- Refrigerator: Store leftover soup in an airtight container for up to 4 days. The soup will thicken considerably when chilled.
- Freezer: This soup can be frozen for up to 3 months in freezer-safe containers. Note that dairy-based soups can sometimes separate when frozen and thawed, but a good stir while reheating will bring it back together.
- Reheating: When reheating, add a splash of milk or broth if needed to thin the soup back to your desired consistency. Reheat on the stovetop over medium-low heat or in the microwave, stirring occasionally.
The Secret That Changed My Instant Pot Baked Potato Soup Forever
I still remember the first time I tested this Instant Pot baked potato soup — the flavor was amazing, but the texture wasn’t quite right. The potatoes were either too firm or completely falling apart, and I couldn’t figure out what was going wrong. After a little trial and error (and a few batches of very mediocre soup!), I discovered the game-changer: using russet potatoes and allowing a full natural pressure release.
That simple step gives the potatoes time to gently finish cooking without turning mushy, creating that rich, spoon-coating texture we all crave. Another lesson I learned? Always stir in the dairy after pressure cooking. It keeps the soup creamy and smooth, and prevents any unwanted curdling. These tiny tweaks might seem small, but they truly make this Instant Pot baked potato soup unforgettable — the kind of recipe you’ll come back to again and again.
FAQ
How do you thicken loaded baked potato soup?
To thicken loaded baked potato soup, mash some of the cooked potatoes directly in the pot or blend a portion using an immersion blender. You can also whisk flour or cornstarch with cream to make a slurry and stir it in while the soup simmers. Simmering longer on sauté mode also helps reduce excess liquid.
How long does Instant Pot take to pressurize for soup?
The Instant Pot typically takes 10 to 15 minutes to pressurize when making soup, depending on the amount of ingredients and their temperature. Cold ingredients or a full pot may extend the time slightly. Once pressure is reached, the cooking timer will start automatically and proceed with the set cook time for your recipe.
Why is my baked potato soup watery?
Watery baked potato soup usually means it hasn't thickened properly. You may not have mashed or blended enough potatoes, or the soup may need more time to simmer and reduce. Adding a flour or cornstarch slurry can help thicken it. Always wait to add dairy until after pressure cooking to ensure proper texture.
How long can you leave soup in the Instant Pot?
You can safely leave soup in the Instant Pot on the “Keep Warm” setting for up to 2 hours. After that, transfer it to the fridge to prevent bacterial growth. For longer holding, consider using a slow cooker setting or reheating when ready to serve. Always store leftovers in airtight containers once cooled.
Why This Instant Pot Baked Potato Soup Will Be Your New Cold-Weather Comfort Go-To
There’s something deeply comforting about a bowl of homemade soup — especially when it’s loaded with all the flavors you love in a classic baked potato. This Instant Pot baked potato soup is one of those recipes that just makes you breathe a little deeper, sit down a little longer, and truly enjoy the moment. It brings together everything I love about simple, satisfying meals: creamy texture, bold flavor, and just the right amount of indulgence — all without hours at the stove.
It’s become one of my go-to recipes not just because it’s quick and easy, but because it’s versatile enough to fit whatever the day calls for. Craving a low-fuss dinner after work? This soup has your back. Want something cozy to curl up with on a rainy weekend? It’s perfect for that too. And since everyone can top their bowl just the way they like — with bacon, cheese, green onions, or even a dollop of sour cream — it’s always a hit around the table.
If you’re looking for a plant-based option, my vegan mushroom soup is just as comforting, with deep, earthy flavors and a creamy texture that’s 100% dairy-free. And for dessert? Treat yourself to a batch of my soft, bakery-style Raspberry Cheesecake Cookies — because after a bowl of Instant Pot baked potato soup, something sweet is definitely in order.
I hope this Instant Pot Baked Potato Soup recipe becomes as much of a staple in your home as it is in mine. Let me know how it turns out for you in the comments — and don’t be afraid to make it your own! Whether it’s your first time using an Instant Pot or you’re already a pro, this Instant Pot baked potato soup is sure to bring a little extra warmth to your kitchen.
Related
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Pairing
These are my favorite dishes to serve with this Instant Pot Baked Potato Soup recipe:
Instant Pot Baked Potato Soup
Equipment
- 1 Instant Pot 6-quart or larger recommended
- 1 Potato masher Or immersion blender
- 1 Cutting board
- 1 Sharp knife
- 1 Measuring Cups
- 1 Measuring spoons
Ingredients
- 2½ lbs Russet potatoes Peeled and diced into 1-inch cubes
- 1 Onion Medium, diced
- 3 Garlic cloves Minced
- 4 cups Chicken broth Or vegetable broth for vegetarian version
- 1 teaspoon Dried thyme
- ½ teaspoon Dried rosemary
- 1 teaspoon Salt Adjust to taste
- ½ teaspoon Black pepper
- 2 tablespoon Butter
- 2 tablespoon Flour Or cornstarch for gluten-free option
- 1 cup Heavy cream Or half-and-half for lighter version
- ½ cup Sour cream
- 8 Bacon slices Cooked and crumbled
- 1½ cups Cheddar cheese Shredded
- 4 Green onions Thinly sliced
Instructions
- Ladle into bowls and garnish with bacon, cheese, green onions, and extra sour cream.
- Use SAUTÉ mode to cook butter, onion, and garlic until fragrant.
- Add potatoes, broth, seasonings. Cook on HIGH for 8 minutes.
- Use quick release or natural release as preferred.
- Mash half the potatoes in the pot for texture.
- Whisk flour and ¼ cup cream until smooth.
- Switch to SAUTÉ mode. Add slurry, remaining cream, and sour cream. Stir to combine and thicken.
- Ladle into bowls and garnish with bacon, cheese, green onions, and extra sour cream.
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