Instant Pot Baked Potato Soup

This Instant Pot baked potato soup is rich, creamy, and packed with comforting flavors from tender russet potatoes, sharp cheddar cheese, crispy bacon, and fresh green onions. Ready in under 30 minutes, it's the perfect quick weeknight dinner or cozy weekend comfort food. Customize it to fit your tastes or dietary needs — it's a hearty, one-pot classic the whole family will love.

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Course: Dinner, Main Course, Soup

Cuisine: American

Prep Time: 10

Cook Time: 20

Pressure Build/Release: 5

Total Time: 35

Servings:

Calories: 410kcal

Cost: $10–$12

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.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition