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Instant Pot Loaded Baked Potato Soup Recipe

Ultimate Instant Pot Loaded Baked Potato Soup

Instant Pot Loaded Baked Potato Soup is one of the creamiest soups you will ever try. Cheesy and satisfying, serve it with your favorite baked potato toppings.
Course Main Course
Cuisine American
Keyword Instant Pot Loaded Baked Potato Soup
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


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


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


  • 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 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.



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