Instant Pot Loaded Baked Potato Soup Recipe

Introduction

This Instant Pot Loaded Baked Potato Soup is a comforting, creamy dish packed with smoky bacon, tender potatoes, and sharp cheddar. Ready in under an hour, it’s the perfect hearty meal for chilly days or whenever you crave classic baked potato flavors in a bowl.

Ingredients

• 1 yellow onion, diced
• 4 thick slices cherrywood-smoked bacon, cut into 1-inch pieces
• 1 tablespoon butter
• 2 ½ pounds Yukon Gold potatoes, peeled and chopped
• 1 cup water
• 1 ½ teaspoons garlic base (such as Better Than Bouillon Roasted Garlic Base)
• 1 ½ cups half-and-half
• ½ cup shredded Cheddar cheese
• ¼ cup sliced green onions
• Ground black pepper to taste

Instructions

1. Step 1: Turn on the Instant Pot and select the Sauté function. Add the diced onion, bacon pieces, and butter to the pot. Cook until the bacon is crispy and the onions are softened, about 5 to 8 minutes. Turn off the Sauté function and transfer the bacon and onion mixture to a small bowl.
2. Step 2: Add the chopped potatoes, water, and garlic base to the Instant Pot. Secure the lid and lock it in place. Select the high pressure setting and set the timer for 12 minutes. Allow 10 to 15 minutes for the pressure to build before the count down begins.
3. Step 3: After the cooking time finishes, release the pressure naturally for about 15 minutes, then carefully use the quick-release method to release any remaining pressure. Unlock and remove the lid.
4. Step 4: Mash the potatoes directly in the pot against the side to your desired consistency, leaving some chunks if you like a heartier texture.
5. Step 5: Stir in the cooked bacon and onion mixture, then add the half-and-half. Mix well to combine and heat through.
6. Step 6: Ladle the soup into bowls and top with shredded Cheddar cheese, sliced green onions, and a sprinkle of ground black pepper before serving.

Tips & Variations

• For extra creaminess, substitute half-and-half with heavy cream.
• Feel free to add cooked corn or diced ham for additional texture and flavor.
• Use sweet potatoes instead of Yukon Gold for a slightly sweet twist.
• If you prefer a smoother soup, blend a portion with an immersion blender before adding the bacon and half-and-half.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, stirring occasionally to prevent scorching. If the soup thickens too much after refrigeration, add a splash of milk or water to loosen it up while reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of potato?

Yes, Russet potatoes can be used instead of Yukon Gold for a fluffier texture, though Yukon Golds hold their shape better and add a buttery flavor.

Is it possible to make this soup dairy-free?

Absolutely. Substitute the half-and-half with coconut milk or a dairy-free creamer and omit the cheese or use a dairy-free alternative to suit dietary needs.

Instant Pot Loaded Baked Potato Soup Recipe

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★★★★★

4.5 from 138 reviews

This Instant Pot Loaded Baked Potato Soup is a comforting, creamy soup loaded with tender Yukon Gold potatoes, smoky cherrywood bacon, sautéed onions, and a touch of cheddar cheese. Perfect for an easy, hearty meal, this recipe uses the Instant Pot to deliver rich, flavorful potato soup in a fraction of the traditional cooking time.

• Author: Natalie
• Prep Time: 15 minutes
• Cook Time: 32 minutes
• Total Time: 47 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Instant Pot
• Cuisine: American

Ingredients

Scale 1x2x3x

Soup Base

• 1 yellow onion, diced
• 4 thick slices cherrywood-smoked bacon, cut into 1-inch pieces
• 1 tablespoon butter
• 2 ½ pounds Yukon Gold potatoes, peeled and chopped
• 1 cup water
• 1 ½ teaspoons garlic base (such as Better Than Bouillon Roasted Garlic Base)
• 1 ½ cups half-and-half

Toppings

• ½ cup shredded Cheddar cheese
• ¼ cup sliced green onions
• Ground black pepper to taste

Instructions

1. Sauté Bacon and Onion: Turn on the Instant Pot to the Sauté function. Add the diced onions, chopped bacon, and butter to the pot. Cook, stirring occasionally, until the bacon is crispy and the onions are softened, about 5 to 8 minutes. Once done, turn off the Sauté function and transfer the bacon and onion mixture to a small bowl to set aside.
2. Add Potatoes and Garlic Base: Place the peeled and chopped Yukon Gold potatoes into the Instant Pot. Pour in 1 cup of water and add 1 ½ teaspoons of garlic base. Secure the lid and lock it in place.
3. Pressure Cook the Soup: Set the Instant Pot to high pressure following the manufacturer’s instructions, setting the timer for 12 minutes. Allow approximately 10 to 15 minutes for the pressure to build before the cooking timer begins.
4. Pressure Release: When cooking is complete, release the pressure naturally for about 15 minutes. Then, carefully use the quick-release method to release any remaining pressure, which should take about 5 minutes. Unlock and remove the lid once pressure is fully released.
5. Mash Potatoes and Combine Ingredients: Mash the potatoes directly in the pot against the side with a potato masher, leaving some chunks for texture. Add the reserved bacon and onion mixture back into the pot along with 1 ½ cups of half-and-half. Stir thoroughly to combine all ingredients and create a creamy soup.
6. Serve and Garnish: Ladle the soup into bowls and top with shredded Cheddar cheese, sliced green onions, and freshly ground black pepper to taste. Serve hot for a comforting meal.

Notes

• Use Yukon Gold potatoes for their creamy texture and ability to hold their shape well in soup.
• Sautéing the bacon and onions first infuses the soup with smoky and savory flavors.
• Adjust the consistency of the soup by adding more half-and-half or water if desired.
• For extra richness, add some sour cream or cream cheese when adding the half-and-half.
• This soup can be refrigerated for up to 3 days or frozen for up to 2 months.
• If you prefer a smoother soup, blend a portion of the soup using an immersion blender before adding the bacon mixture.

Keywords: Instant Pot, Potato Soup, Loaded Baked Potato Soup, Comfort Food, Quick Soup, Bacon, Cheddar Cheese