Loaded Baked Potato Soup

5 from 6 votes

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.

Prep Time15

Cook Time3

Total Time18

Course: Instant Pot Recipes

Cuisine: American

Servings: -5 servings

Calories: 718kcal

Author: Lisa Childs

Equipment

OXO 26291 Good Grips Stainless Steel Potato Masher with Cushioned Handle, Single
Better Than Bouillon Organic Chicken Base, Reduced Sodium - 16 oz
Instant Pot Duo 7-in-1 Electric Pressure Cooker, Sterilizer, Slow Cooker, Rice Cooker, Steamer, Saute, Yogurt Maker, and Warmer, 6 Quart, 14 One-Touch Programs

Ingredients

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

Instructions

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.

Notes

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.

Nutrition