Loaded Baked Potato Soup (Instant Pot)

Author: Lisa Childs

Comments: 32

Category: Instant Pot Dump and Go Recipes

Published Date: September 25, 2019

Updated Date: January 12, 2023

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Loaded Baked Potato Soup tastes just like a baked potato! Make this creamy, comforting soup in the Instant Pot for the EASIEST one-pot meal.

a bowl of loaded baked potato soup with a spoon in it next to sliced cheddar cheese and spoons in front of another bowl of soup

Instant Pot Baked Potato Soup

This is a great beginner Instant Pot recipe because it’s all in one pot. There’s really minimal work involved. You can get this on the table in about 30, even 20 minutes, if you’re quick in the kitchen!

In my opinion, baked potato soup should be more than just potatoes swimming in milk.

The ingredient that gives this recipe that true “baked potato” flavor is the sour cream. Don’t skimp on it! Make sure to use full-fat sour cream.



  • 3-5 pieces thick cut bacon, sliced
  • 5 cups peeled and diced potatoes (OR, one 2lb bag of frozen hash brown potatoes)

I usually use about five small russet potatoes, peeled and diced into small pieces. You may sub red potatoes, but I would stick with a brown or red (vs yellow) potato.

  • 2 tablespoons dried onion flakes
  • 1 tablespoon minced garlic
  • 1 teaspoon salt
  • 2 cups chicken broth (I like using water with Better than Bouillon)
  • 1 cup milk (2% or whole is best)
  • 1 cup heavy cream
  • 1 cup sour cream (full fat is best 😉)
  • 1 cup medium or sharp cheddar cheese
  • 1/2 teaspoon pepper
  • Sliced green onion, sour cream, extra cheddar cheese, and/or chives to garnish


While I generally leave potatoes unpeeled for many recipes, I definitely recommend peeling the potatoes for this recipe.

As the potatoes cook down and get mashed, there will be a LOT of little peels floating around and mashing together in the soup.

If you want some peels, that’s totally fine! I’d recommend leaving 1-2 potato’s worth of peels in the soup, and peeling the rest.


  • To make this Instant Pot loaded baked potato soup recipe, start by first sauteing your bacon in the Instant Pot on high saute.

TIP: Freeze your bacon for about 20 minutes before you slice it into lardons! It’ll slice incredibly easily. I use the same technique for my Zuppa Toscana Soup.

  • Once the bacon crisps up, take it out of the pot with a slotted spoon, leaving the grease.
  • Add 5 cups of peeled and sliced potatoes, dried onion flakes (or saute some minced onion with the bacon if you use fresh), garlic, salt, pepper, and chicken broth.

I like using water with Better than Bouillon best. This concentrated paste is awesome to enhance the flavor in basically every soup or sauce.

Ingredients for Loaded Baked Potato Soup
Ingredients for Loaded Baked Potato Soup
  • Pressure cook for only 3 minutes with a quick release! Open the lid and smash the potatoes a bit. Then add the milk, cream, and cheese. 

If you add cold cheese to boiling hot liquid, it could seize, curdle, or clump.

Smashing the potatoes after pressure-cooking should release some heat. Then add the cheese slowly while mixing. I do not recommend adding frozen cheese to the soup.

Tip: I leave my cheddar cheese on the counter for a bit so that it’s room temperature when I incorporate it into the soup.

  • That’s it! Top it with the bacon bits, more cheese, sour cream, and green onions.
top view of two bowls of loaded baked potato soup in dark bowls next to a pan of rolls on a white cloth

I like to add frozen vegetables into soup after cooking. This is my favorite trick to cool down hot meals to the right temperature for my kids.

The hot soup warms up the frozen veggies, and the frozen veggies cool down the soup. 

Frozen corn is a great addition to this recipe!


I have received many questions about doubling this recipe. This soup truly is a crowd pleaser! It’s an easy, satisfying recipe for a party, luncheon, or gathering.

If you’d like to double this recipe, simply double the ingredients and keep the same cook time. If your potatoes are larger (like quartered), you’ll have to add extra time. The smaller your potatoes are, the quicker it’ll cook.

How do you make potato soup thicker?

close up of loaded baked potato soup

This loaded baked potato soup recipe is already perfectly thick, but it depends on how much you smash your potatoes after cooking.

If you like the soup a bit thinner with bigger chunks of potato, don’t smash as much.

If you like a super thick soup, add an extra potato or two to the recipe and smash it up a little more after cooking.

If you like potatoes, you will definitely enjoy Instant Pot Salt Potatoes, Instant Pot Baked Potatoes, Twice Baked Potato Casserole and my Instant Pot Colcannon Recipe!

How do you thicken potato soup with instant potatoes?

After you finish cooking your loaded baked potato soup, if you decide you want it thicker, you can also stir in some dried instant mashed potato flakes to thicken it up. 

Just sprinkle in 1/4 cup at a time and stir thoroughly until you get the desired texture.

This’ll be a family favorite for sure!


Does loaded baked potato soup freeze well?


Simply place cooled soup in an airtight container and freeze for up to 3 months.  

When thawed, there might be some separation which is totally normal. Use your immersion blender to re-blend if needed.

Just remember that frozen liquids expand, so leave about a ½ inch of extra room in the container.


I’ve tested this recipe as an Instant Pot freezer meal, and found that frozen hash brown potato cubes work PERFECTLY as a shortcut to fresh peeled and cubed potatoes!

Simply use 2 bags of frozen potatoes (from frozen) in place of the potatoes for this recipe.

This shortcut really saves time!

This recipe makes a great, easy freezer meal to prepare! Just assemble the ingredients and freeze.

When you’re ready to eat, you just have to dump and cook. 

Loaded baked potato soup is the best freezer meal to have on hand for a comfort meal, or for a friend or neighbor in need.

I show you how in this YouTube video about 4 Super Simple Instant Pot Freezer Meal Soups!



  • Use good quality freezer bags, like Ziploc. Cheaper, off brand storage bags are sometimes less thick and sturdy. 

Trust me, you don’t want the bag to rip. It’s a disaster to clean up. The extra cents for a really good quality freezer bag are worth it! 

  • Write the cooking instructions on the bag BEFORE you add any ingredients. This makes a nice, dry, and flat surface to write on.
  • Use these nifty bag holders! The right tools make all the difference when cooking. These bag holders are a game changer for freezer meal prep! It frees up your hands and reduces spills. 


Add the following ingredients to a gallon Ziploc bag:

  • 32 ounce bag frozen cubed potatoes
  • 3-5 slices pre cooked bacon, chopped
  • 2 tablespoons dried onion flakes, or ¼ – ½ cup fresh onion
  • 1 tablespoon minced garlic
  • 2 teaspoons Better than Bullion or dried bullion
  • 1 teaspoon salt
  • ½ teaspoon pepper

Lay the freezer bag with ingredients flat and freeze. There are no wet ingredients in this freezer meal prep. It should easily lay flat and break up. 


  • Dump the contents of the freezer bag into the Instant Pot. Add 2 cups of water.
  • Seal the Instant Pot and cook on Manual High for 5 minutes with a quick release.
  • Stir the soup. 

I usually just have to stir to incorporate everything because the frozen hash browns are small. But you can mash the potatoes as needed, until you reach desired consistency. 

  • Add 1 cup milk, 1 cup heavy cream, 1 cup sour cream, and 1 cup sharp cheddar cheese.
  • Mix until smooth. Then top with extra cheese, sour cream, bacon, and chives.


I wouldn’t classify this recipe as healthy. It gets so much flavor from the bacon and full-fat ingredients. 

If you’re watching your calories, I recommend having a smaller serving of this soup. Serve it on the side with a healthy main dish, like a hearty salad. Try my Cobb Salad with Homemade Croutons and Herby Ranch or Pizzeria Limone Cantana Salad!


Our bodies actually only need a small amount of sodium to function properly. Too much sodium can be bad for your health, increasing blood pressure and the risk of stroke and heart disease. 

Make lower sodium baked potato soup by using low sodium bacon (or omitting bacon completely, although that will change the flavor), low sodium chicken broth, and omitting the salt.

Instant Pot Soup Recipes

Don’t forget to try some of my other insanely delicious, easy, and popular soup recipes! Seriously, don’t go another week without making my Chicken Noodle Soup!

Graphic of Loaded Baked Potato Soup with a picture of a bowl of soup garnished with cheese, bacon and chives.
close up top view of loaded baked potato soup in a dark bowl on a white cloth and pan next to a spoon

Loaded Baked Potato Soup

Loaded Baked Potato Soup tastes just like a baked potato! Make this creamy, comforting soup in the Instant Pot for the EASIEST one-pot dinners ever.
5 from 6 votes
Print Pin Rate
Prep Time: 15 minutes
Cook Time: 3 minutes
Total Time: 18 minutes
Servings: 4 -5 servings
Calories: 718kcal
Author: Lisa Childs


  • 3-5 pieces thick cut bacon sliced
  • 5 cups peeled and diced potatoes about 5 small russets diced into small pieces OR one 2lb bag of frozen hash brown potatoes
  • 2 cups chicken broth
  • 2 tablespoons dried onion flakes
  • 1 tablespoon minced garlic
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup milk 2% or whole is best
  • 1 cup heavy cream
  • 1 cup sour cream full fat is best
  • 1 cup medium or sharp cheddar cheese
  • 1/2 teaspoon pepper
  • sliced green onion sour cream, and/or cheddar cheese to top


  • Preheat the Instant Pot on HIGH saute. Add the bacon pieces and let cook until crispy, about 5-8 minutes. Remove with a slotted spoon and set aside. There should be about 1/4 cup of bacon grease left in the pot. Remove any excess.
  • To the bacon grease, add diced potatoes, chicken broth, onion, garlic, salt, and pepper. Using a wooden spoon or flat whisk, scrape the bottom of the pot to remove all the browned pieces off the bottom. Turn off Saute Mode.
  • Lock the lid and turn the sealing knob to SEALING.
  • Pressure cook on Manual High pressure for 3 minutes. Once pressure cooking has completed, immediately turn the sealing knob to venting for a quick pressure release. If any liquid starts spurting out, close the knob and continue by releasing the pressure in short bursts.
  • Open the lid and smash the potatoes about 5-8 times with a potato masher. Add the milk, cream, sour cream, and one cup of cheese. Stir completely.
  • Enjoy by topping each bowl with the reserved crispy bacon, extra cheese, sour cream, and chives or green onions.


  • Freeze the bacon for about 20 minutes before you slice it into lardons! It’ll slice incredibly easily.
  • I like using water with Better than Bouillon as my chicken broth. I use this concentrated paste to enhance the flavor in basically every soup or sauce.
  • If you do not have a potato masher, use the beater from your hand mixer. Or remove 2 cups of potatoes after pressure cooking into a separate bowl and smash with a fork before returning them to the pot to thicken.
  • Leave cheddar cheese on the counter for a bit so that it’s room temperature when incorporating into the soup.
  • Stir frozen vegetables, such as corn, into the soup before serving. This will cool down the soup to just the right temperature for kids.


Serving: 1g | Calories: 718kcal | Carbohydrates: 45g | Protein: 26g | Fat: 49g | Saturated Fat: 28g | Polyunsaturated Fat: 16g | Trans Fat: 2g | Cholesterol: 151mg | Sodium: 1395mg | Fiber: 4g | Sugar: 6g
Tried this recipe?Mention @triedtestedandtrue!

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Recipe Rating

  1. This was the BEST Baked Potato Soup I’ve ever had. It has so much flavor! I even took it to share with some friends and they also said it was so good! It was also super easy and quick to make. I will definitely make this again & again!

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      Michelle!! I was sitting here working and feeling so depressed because I was feeling like a brine shrimp in such a ginormous ocean. Then I checked my email and got your sweet comment. It totally has turned my night around. Thank you, from the bottom of my heart, for taking the time to come back and leave a review! It truly helps so much. I’m so glad you loved it too! Thanks again, friend!! – Lisa

  2. I feel like this is always my go-to with my insta pot. Pleeeeez inspire me to loose that weight with your recipes and your weight loss plans! I’m at an all time high of 251 pounds. I NEED this so I can enjoy my grandbabies and my upcoming retirement.

  3. 5 stars
    Our family liked this soup a lot. The bacon is a must! We ate it in bread bowls and thought it had great flavor and texture.

  4. Lisa, I followed your recipe and it was perfect and delicious!
    I decided to deglaze the inner pot (scrape the browned bits) before I added the ingredients just so I could see the bottom of the pan and what I was working with.
    I liked “Step 3” the reminder to turn the knob to “SEALING.” That was a welcomed reminder.
    I went “whole” and “full fat” on everything and didn’t regret it.
    Thank you for sharing this recipe. I encourage readers to try it. It was easy and good. We even have leftovers for today!

  5. I’ve made this before and it is DELICIOUS!! But I have a question: If I wanted to freeze individual servings (making a gift for my father in law), could I top each container with some bacon or maybe or stir it in? Or would if overcook in the microwave?

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  6. My family acted like I had never before made them a yummy dinner…this soup is so good! The bacon adds a great smokey flavor and the soup really tastes like a loaded baked potato. And it was soooo easy. I actually used 2 cups of 1% milk in place of the whole milk and cream, and it was still creamy and indulgent. So impressive that I would feel confident making this for a crowd. Thank you!

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  8. Hi! I just got an 8 qt Instant Pot today for my anniversary. Which size of Instant Pot is this made for? Thank you and can’t wait to try it!

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  9. This soup was amazing! I had a bad experience with an instant pot baked potato soup so I was hesitant to try but I made it exactly as written and it was perfect, thank you!

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  10. 5 stars
    Really good and really easy, I used fresh onion and garlic in mine and let them sweat in the bacon grease first. I recommend doing this because it adds a entirely new element to the dish.

  11. Hi, how much weigh the slices of bacon? For here in the Netherlands, that isn’t a regular thing. We have bacon in lardons though, so that’s what I’ll be using. I’m just not sure how much (appox)

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  12. I’m an Instant Pot newbie. Did the water test, then made a cup of rice just to try it out. This was my first real recipe to try. Full disclosure, I am not sure I’m going to love the Instant Pot, but wanted to try it. I have a few questions about this particular recipe. I should tell you that I have a crockpot loaded baked potato soup that we love. It’s thick and delicious. To me, this soup had great flavor but was definitely a much runnier consistency than what I’m used to. How do I keep it hot? According to the directions, after you lift the lid, mash all the potatoes, you add the cold ingredients. The soup was lukewarm, and by the end of my bowl, it was actually cold. Do you turn it back to saute to heat while you incorporate the cold ingredients? With a new appliance, it just never occurred to me to do anything but follow the recipe! Is there a place to find more helpful directions in general for the Instant Pot than what comes with it in the box? I had to watch your videos to leanr more. They’ve been helpful so far, so thanks!

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      Hi Allayne!
      If you prefer a thicker soup, you’ll want to add more potatoes to the recipe. You could also take a shortcut and add mashed potato flakes to the soup to thicken. I find this soup to be pretty thick if you use full fat sour cream, whipping cream, and cheese. You could also use less milk or broth to make it thicker, or mash more of the potatoes. If you remove the lid after pressure cooking, the Instant Pot should stay on Keep Warm mode (unless you have manually turned it off yourself) which keeps it at a servable temperature for me. If you’d like to warm up your soup more, then yes, please press the Saute button and you can warm it further. If you have already watched all my videos on Youtube, you may find the Instant Pot Community on Facebook or the Instant Pot Website to be a good resource. Hope that helps!

  13. This soup is simple delicious. Looking to make double batch. Would cook time be the same? Or does it need to go a little longer do to extra potatoes?thanks

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  14. 5 stars
    I love this recipe! I’ve made it over a dozen times and there is never any left! it’s getting cold out and its about time to make soup! I’m making it right now and can’t wait for it to be done!

  15. 5 stars
    We ADORE this soup! Absolutely delicious and super filling – even for my teenage, football-playing son! Would it work if I doubled the recipe or is that too much for the instant pot? Thank you!

    1. Thanks for the kind words about this recipe, Brooke! It’s truly a reader-favorite. If you’d like to double this recipe, simply double the ingredients and keep the same cook time. If your potatoes are larger (like quartered), you’ll have to add extra time. The smaller your potatoes are, the quicker it’ll cook.

  16. 5 stars
    I haven’t disliked any recipes from Lisa. I change them a little sometimes but always really good just as she has them.


Hi! I'm Lisa!

I founded Tried, Tested, and True in 2019 to help moms like me develop confidence and joy in the kitchen.

Since then, I have taught millions of home cooks around the world through our tried and true recipes and Youtube tutorials.

In 2021, I wrote my first book called, “I Love My Instant Pot: Cooking for One”!

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