Instant Pot Loaded Baked Potato Soup — Step by Step Instant Pot Recipe



You’ve probably heard of the Instant Pot ¯\_(ツ)_/¯


But these simple & easy to follow recipes work with any pressure cooker! All pressure cookers work on the same, simple principle: Steam pressure.

Within the sealed pot, the steam builds up therein to a very high pressure, which helps food cook much faster than other traditional methods, such as with crock pots and or ovens!


Everything you love about baked potatoes in soup form…cheese, bacon, sour cream, green onions and potatoes. Basically a chunky cheesy potato soup recipe that you can make in your Instant Pot.

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The ingredients you’ll need for this recipe:
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, chopped
1 (3 oz) package real bacon bits

This recipe for instant pot loaded baked potato soup starts with cooking potatoes. I used red potatoes but you could also use yellow potatoes or Russet potatoes. I chose not to peel my potatoes because I love the skins of red potatoes and the texture that they add to the soup. If you’re using Russet potatoes you may want to peel the potatoes before cooking them in the pressure cooker.

After the potatoes were cooked I took them out of the pressure cooker and then made a roux with flour and butter on the saute setting. This is just done by melting the butter and then whisking one tablespoon of flour at a time into the butter until you acquire a creamy, lump-free consistency. This helps thicken the soup.

After I made the roux I added in milk (I used 1% milk). I used the saute setting to heat the milk until it was bubbling and thickened up, thanks to the roux.

At this point I added in the potatoes. I chose to mash my potatoes on a cutting board before adding them back in. Now they weren’t totally mashed. There were some parts that were mashed and some parts that were chunky. Again, I love the different textures in my soup. You could mash them completely for less texture or you could even cut them into cubes for more pronounced bites of potato.

Lastly I stirred in some sour cream, grated cheddar, green onions, and real bacon bits to make it the real deal. This is creamy and indulgent and frankly quite delicious. The recipe below makes about 5 servings but you can easily double this recipe with no problems. I don’t think this soup is a excellent one to freeze considering it’s dairy based and potato based…both items that don’t do well in the freezer. But you can keep this in the fridge for up to a week in an airtight container.

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