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Instant Pot Loaded Baked Potato Soup

This creamy, comforting soup tastes just like a loaded baked potato in bowl form—and it's ready in under 30 minutes! It's the perfect way to warm up on a chilly winter evening, and the best part is you probably already have most of these ingredients in your kitchen. Trust me, this one's going straight into your regular dinner rotation!
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 4 tablespoons butter
  • 1 medium onion diced
  • 3 cloves garlic minced
  • 3 pounds russet potatoes peeled and cubed
  • 4 cups chicken broth
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup heavy cream
  • 1 cup shredded cheddar cheese
  • 6 slices bacon cooked and crumbled
  • Sour cream green onions, and extra cheese for topping

Method
 

  1. Set your Instant Pot to "Sauté" mode and melt the butter. Add the diced onion and cook for 3-4 minutes until softened, then add the garlic and cook for another minute.
  2. Add the cubed potatoes, chicken broth, salt, and pepper to the pot. Stir to combine.
  3. Close the lid, set the valve to "Sealing," and cook on high pressure for 8 minutes.
  4. When the timer goes off, do a quick release by carefully turning the valve to "Venting."
  5. Open the lid and use a potato masher to mash about half of the potatoes, leaving some chunks for texture.
  6. Stir in the heavy cream and shredded cheddar cheese until melted and creamy.
  7. Serve hot topped with crumbled bacon, sour cream, green onions, and extra cheese. Enjoy!