Creamiest Instant Pot Loaded Baked Potato Soup [Video]

Catalina Castravet
By Catalina Castravet
Updated:
Published:
4.94 from 16 reviews

Instant Pot Recipes Soups and Stews

Cook time Cook time: 20 minutes

Instant Pot Loaded Baked Potato Soup is incredibly creamy and satisfying. The soup is easy to make and ready in just under one hour, with minimum effort!

Loaded Baked Potato Soup is my definition of pure comfort food. All you need is a warm bowl of it, some crusty bread and a comfy blanket. I already have a Slow Cooker Baked Potato Soup recipe and a stove-top version of the famous Panera Bread Loaded Baked Potato Soup. Per popular demand, I am adding an Instant Pot version, that I promise, it’s very good.

Instant Pot Loaded Baked Potato Soup

Instant Pot Loaded Baked Potato Soup is one of the creamiest soups you will ever try! Just like a delicious baked potato, the soup is loaded with sour cream, lots of bacon and cheddar cheese. The texture of the soup is smooth and rich, perfect for dipping some bread into it.

To make the soup as creamy, I have used a combo of sour cream, cream cheese, heavy whipping cream, and the secret ingredient is Cream of Potato Condensed Soup. This soup can be easily made vegetarian if you use veggie stock or broth and skip the bacon.

Also, make sure to add lots of cheddar cheese and pile high the soup with your favorite baked potato toppings.

How long do you cook Loaded Baked Potato Soup in the Instant Pot?

You have to cook the soup for 10 minutes on High Pressure, followed by 10 minutes of Natural Pressure Release. Also, it is important to mention, that it will take some time for the Instant Pot to come to pressure, between 15-20 minutes. That is because of the high volume of the soup.

How do you make Baked Potato Soup in the Slow Cooker?

If you don’t own a pressure cooker, no problem, you can still enjoy this soup by making it in the Slow Cooker. Check my popular recipe for Slow Cooker Version.

How do you make Loaded Baked Potato Soup on the stove?

If you prefer to make this soup on the stove, you can use my recipe for the famous Panera Bread Baked Potato Soup Copycat. It is very creamy and delicious.

Expert tips and tricks:

  • Use golden Yukon or Russet potatoes, they are perfect for this recipe.
  • Also, adding some bacon to cook with the potatoes will add an amazingly rich flavor to the soup.
  • Using fresh onion and garlic will also add lots of flavors.
  • If you don’t like celery, you can skip it.
  • Adding dry herbs, like thyme and oregano, will also add more flavor.
  • In addition, to make the soup even more creamy, use an immersion blender to cream it.
  • To cut on the calories, you can use light cream or milk.
  • If you don’t have cream cheese on hand, you can skip it. However, keep in mind that the soup won’t be as rich.
  • You can cook your own bacon crumbs or use store-bought bacon crumbs.

Baked Potato Soup topping suggestions:

  • Bacon crumbs or chopped bacon
  • Cheddar cheese
  • Chopped green onion
  • Diced chives
  • A dollop of sour cream
  • Garlic croutons

How to freeze Baked Potato Soup:

  • I recommend using quart bags for this soup. First, use a cup to transfer the soup from the pot into the bag. Then, squeeze out excess air and seal the bags. The bags can nicely be stored in the freezer for up to 3-4 months.
  • To thaw the soup, first, remove it from the freezer the night before serving, or put the sealed soup bag in warm water to thaw it faster.
  • Then, heat in a soup pan, add more broth or milk if needed. Simmer for a few minutes.

Looking for more soup recipes? Check these out:

Specials gadgets needed to make this Recipe:

  • Immersion Blender – so convenient, makes it easy to puree food without having to add it to a blender.
  • Potato Masher – this should be in each’s one kitchen drawer!
  • Instant Pot – you know how much I love mine! I have a 6qt pot.

Instant Pot Loaded Baked Potato Soup Recipe

Ultimate Instant Pot Loaded Baked Potato Soup

Instant Pot Loaded Baked Potato Soup is incredibly creamy and satisfying. The soup is easy to make and ready in just under one hour, with minimum effort!
4.94 from 16 votes
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Prep Time: 10 minutes
Cook Time: 20 minutes
Building Pressure Time: 15 minutes
Total Time: 30 minutes
Servings: 8 servings
Calories: 602kcal
Author: Catalina Castravet

Ingredients

Cook on High Pressure ingredients:

  • 5 pound bag of Yukon or Russet potatoes (peeled and cubed)
  • 1 medium onion (diced)
  • 1 tablespoon minced garlic
  • 1 cup celery (diced)
  • 1/2 tablespoon dried thyme
  • 1/2 tablespoon dried oregano
  • 1/2 teaspoon red pepper flakes
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 3 cups chicken broth
  • 1 can (10 1/2 oz) cream of potato soup condensed (optional)
  • 1 can (12 oz) evaporated milk
  • 1 cup heavy whipping cream

Add after cooking on High Pressure:

  • 4 ounces cream cheese (cubed and softened to room temperature)
  • 1/2 cup sour cream (room temperature)
  • 2 cups cheddar cheese (shredded)
  • 6 oz bacon (cooked)

Toppings:

  • Chopped green onions
  • Cheddar cheese
  • Cooked bacon
  • Diced chives

Instructions

  • Add all the ingredients listed under the "Cook on High Pressure" to the pot.
  • Stir well to combine, make sure you don't go over the inner Max line of your pot.
  • Close and lock the lid, point knob to sealed.
  • Press High Pressure and input 10 minutes. It will take the Instant Pot to come to pressure about 15-20 minutes, due to the high volume of the soup.
  • Once the pressure cooker is done the cooking, do a 10-minute Natural Pressure Release, after which, carefully release the remaining pressure by moving the knob to the Vent position.
  • Lift the lid and use a potato masher to mash some of the potatoes. If wanted, use an immersion blender to cream the soup more.
  • Select Sauté, and whisk in cream cheese, sour cream, bacon, and cheddar cheese until fully combined. It is great to use an immersion blender for this, it will make the soup incredibly creamy.
  • Serve topped with favorite toppings.

Video

Nutrition

Calories: 602kcal | Carbohydrates: 64g | Protein: 21g | Fat: 41g | Saturated Fat: 22g | Cholesterol: 122mg | Sodium: 1084mg | Potassium: 1613mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1245IU | Vitamin C: 25.3mg | Calcium: 436mg | Iron: 3.7mg
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Comments

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Trina

OMG Girl! You are speaking my language today, bacon and potatoes in soup, YUM! This looks perfect for a cozy fall day.

Reply

Sandra

Wow this is rich and creamy to die for!

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Lori

After I tried this soup in the stove, I wanted a good recipe to make it in the IP, since I recently got my IP. I found your site and this recipe could not be any better. The soup turned out creamy and full of flavor, just exactly what I was looking for. I think its great you have same recipe in Slow Cooker, its truly a rich and delicious soup! 

Reply

Elizabeth Tracey

Amazing. I didn't add the bacon and I halved the recipe, which still worked great in my 8 quart.

Reply

Happy that you liked it :)

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Rachael

I don't have heavy whipping cream in hand, is there a substitution I can make?

Reply

light cream, half and half or whole milk.

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Claudia

Is there a reason why there were ten commercials interspersed over the course of a one minute and twenty second video? If it's something that happened because I accessed your website on mobile I understand if there was a glitch, but this is the third video that I've come across this on your website. I have no issues with ads normally as I realize people should monitize their work, but the sheer number and location of them is past bordering on ridiculous. That being said, thank you for the recipe. I most likely will give it and your other ones a try, but until the videos are unwatchable I will stick to the text.

Reply

Thank you for letting me know Claudia, I will forward this to my ad company, it is supposed to be only one ad in the video so you have a good user experience. I am so sorry.

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Jvan

I don't have evaporated milk what do I do ?

Reply

use regular milk

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Kim Renteria

This soup was everything I love about a dinner during the cold winter. Rich, creamy DELICOUS and possibly more importantly, easy. Next time (and trust me there will be) I will cut down the dried thyme and oregano. It was just too much for our taste. I'm still giving it 5 stars.....it shouldn't be judged on our taste alone. Try it! You won't regret it :)

Reply

Colleen Schneider

I made your wonderful recipe and it turned out fantastic. Thank you so much for your time and all your wisdom to help me make my first instapot dish

Reply

Hi Colleen, thank you very much for the sweet comment. I am so glad you have enjoyed the recipe.

Reply

Jill

I keep seeing recommendations to not put dairy products in the Instant Pot during pressure cooking, however I've tried a couple of recipes that contain milk and other dairy products and they've turned out fine. Are there times when it's not alright?

Reply

Its ok to add them if they are NOT the only liquid, otherwise, it may burn.

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Jennifer

I noticed the cream of potato soup is optional, is there another I could use instead?

Reply

any condensed soup

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Rhonni Malino

Wonderful recipe & terrific instructions...be sure to follow them. My Instant Pot is 4 days old, I am on a learning curve. Recipe Instruction #5 is critical. Natural Release for 10 minutes, only then can you open the valve. My family was hungry, I decided to go straight for the quick release...mistake. The 10 minutes I saved on the wait time cost me 10 minutes of washing down walls & cabinet. Ugh. Nevermind, the soup was a hit and my family requested the soup be prepared again in the near future. Btw, before starting the recipe instructions, I sauteed (double the amount of) bacon right in the instant pot, removed the bacon, but left the fat (sue me, I am Southern). Very hearty & flavorful.

Reply

Congrats on you IP :) thank you for trying the recipe!

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Jennifer Ray

Looks amazing! I need to double this. Would all cooking times be the same?

Reply

same time

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Torie

Tastes great, however, I'm a newbie and didn't realize how messy it was when you released the steam after the natural release.... I waited almost 20 min. Now my kitchen is covered in potato soup! 🤣 At least it smells good.

Reply

OMG so sorry

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Bonnie Newton

This is an absolutely wonderful potato soup. Made it w/o the cream of potato. Used Franks hot sauce instead of red pepper flakes. Found the the hot sauce elevates the cheese and potato flavors. About a teaspoon or more to taste. Also drizzled a couple of drops or so over the finished serving bowls.

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