Categories Dinner Recipes, Easy Recipes, Food Recipes, Instant Pot Recipes, Soup Recipes, Winter Recipes

Instant Pot Loaded Baked Potato Soup Recipe

by Annmarie

Instant Pot Baked Potato Soup brings everything loved about a loaded baked potato into a warm, cheesy bowl. Potatoes, melted cheese, bacon, sour cream, and green onions come together for a flavorful soup made right in the electric pressure cooker.

The recipe makes about 5 servings and can easily be doubled. Simply double all the ingredients while keeping the cooking time the same. There is also no need to double the amount of water placed beneath the trivet.

Because this soup is made with dairy and potatoes, it is not recommended for freezing, as both ingredients can struggle with freezing and thawing. Stored in an airtight container, the soup can be kept in the refrigerator for up to a week.

A 6 quart Instant Pot Duo 60 7 in 1 is used for the recipe, although it can also be prepared in a 3 or 8 quart pot. A potato masher or hamburger chopper tool can be used to mash the potatoes to the desired consistency.

For a gluten free version, use gluten free flour or cornstarch for thickening along with a gluten free bouillon product. To make the soup vegetarian, use Better than Bouillon vegetable base and leave out the bacon crumbles.

Also try other soup recipe : Easy Healthy Chicken Broccoli Soup

Instant Pot Loaded Baked Potato Soup Recipe

Instant Pot Loaded Baked Potato Soup Recipe

Instant Pot Loaded Baked Potato Soup Recipe
5.0 Stars (1 Review)

Instant Pot Loaded Baked Potato Soup Recipe is easy to make and ready in just 25 min total time, with minimum effort! This soup is a comforting dinner idea that brings all the flavour of a fully loaded baked potato and turns it into a delicious one pot soup! Basically a cheesy potato soup recipe that you can make in your electric pressure cooker.

Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes

Ingredients

  • 1 1/2 pounds potatoes, red, yellow or Russets
  • 1/4 cup butter
  • 1/4 cup flour
  • 3/4 tsp salt
  • 1/2 tsp pepper
  • 4 cups milk (I used 1% milk)
  • 1 tsp Better than Bouillon chicken base
  • 1/2 cup sour cream
  • 1/2 cup grated medium or sharp cheddar
  • 3 green onions, diced
  • 1/2 cup crumbled bacon

Instructions

  1. For red or yellow potatoes, scrub them thoroughly. Russet potatoes can be peeled if desired. Add 1½ cups of water to the bottom of the Instant Pot and place the trivet inside. Arrange the potatoes on top of the trivet.
  2. Secure the Instant Pot lid and lock it in place, making sure the valve is set to “sealing.” Use the pressure cook setting (labeled “manual” on some models) and cook on high pressure for 10 minutes for red or yellow potatoes, or 20 minutes for Russets. Once the cooking time is complete, carefully move the valve to “venting” to release the pressure. Remove the lid once the pressure has fully released.
  3. Transfer the potatoes to a separate plate and discard the water from the pot. Set the Instant Pot to the sauté setting on “less,” then melt the butter. Gradually whisk in the flour, one tablespoon at a time, until a smooth, creamy, lump-free roux forms. Season with salt and pepper, then continue whisking as the mixture begins to bubble.
  4. Once the roux is bubbling, pour in the milk and add the Better Than Bouillon. Whisk to combine, then switch the sauté setting to high heat. Continue whisking every few minutes as the milk heats, thickens, and begins to bubble. Warming the milk before adding it to the pot can make this step much quicker.
  5. Switch the Instant Pot to the warm setting. Stir in the sour cream, cheddar cheese, diced onions, and bacon until well combined.
  6. Use a potato masher to break up the cooked potatoes. Leave some small chunks for texture rather than mashing them completely smooth. Add the mashed potatoes to the Instant Pot and stir until incorporated. Taste and adjust the salt and pepper if needed.
  7. Ladle the soup into bowls and serve.
© Annmarie
Read more our recipe : Crispy Oven Baked Chicken Tenders

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