This Instant Pot Potato Soup has all the comforting taste of a loaded baked potato made in only 30 minutes in your pressure cooker! Butter, sour cream, and cheese are melted in to every bite of this deliciously simple recipe. I love topping it with chopped bacon and green onions.
I love a good classic baked potato with crispy skin, but they take a heck of a long time to cook. Enter: loaded baked potato soup!
A pressure cooker makes quick work of this potato soup recipe- you can have dinner on the table in only 30 minutes. But if you don’t own one, don’t worry- you can make this in your slow cooker or on your stovetop, too.
I love how simple this recipe is. At its core is onions sautéed in butter, with diced potatoes that cook in chicken broth with plenty of salt and pepper. This mixture is pureed, then sour cream and grated cheese is stirred into the soup, which melt into every creamy, decadent bite.
And the best part? Topping each bowl with more sour cream and cheese, chopped bacon, and green onions. YUM!
How to make potato soup in your Instant Pot
- First, sauté some diced onions in butter. This is what I love about pressure cookers- you can sauté right in the same pot!
- Then, add some potatoes and chicken broth, along with some salt and pepper.
- After making sure the pressure valve is set to “sealing,” set your instant pot to manual, high pressure for 10 minutes. It will take about 10 minutes for it to come up to pressure, then 10 to cook.
- Once it beeps indicating it’s finished, quick release the pressure valve to “venting.” I usually use a wooden spoon to turn the valve, as it can be a bit alarming and scary when the pressure is released (but don’t worry- it’s normal!).
- Open the pressure cooker once the float valve has depressed, indicating it’s safe to open. Then, use an immersion blender to puree the soup directly in the instant pot. Alternatively, you can use a blender, or just a potato masher for a more rustic, chunky texture.
- Finally, stir in some sour cream and grated cheese until it’s completely melted into the soup. Season to taste and you’re good to go!
Do I have to peel the potatoes?
NOPE! I almost never peel potatoes if I can help it. For one thing, it’s a total PITA. For another, the peels have nutrition and fiber in them!
I just give the potatoes a good scrub with a vegetable brush and dice them up. Keep in mind: some skins are tougher than others. If you use russet potatoes, you may want to peel them as their skins are thicker than red, gold, or white potatoes.
Can I make this in my crockpot?
Yup! Using a slow cooker to make this loaded baked potato soup is a cinch.
Just add the onions, potatoes, chicken broth, salt, and pepper to your crockpot. Then, cook on high for 3-4 hours or low for 6-8 hours. When it’s done, puree it and stir in the sour cream, cheese, and the butter (since you didn’t use it to sauté the onions).
What about on the stovetop?
If you like to cook the old-fashioned way with a pot on the stove, I hear ya. It’s easy to adapt this recipe for the stovetop.
Sauté the onions in the butter in a large pot, then add the potatoes, chicken broth, and salt and pepper. Bring to a boil, cover, and simmer on low for 30-45 minutes, or until the potatoes are super tender. Then, puree, stir in the sour cream and cheese, and you’re done!
Other Pressure Cooker Soups and Stews
- Instant Pot Split Pea Soup
- Instant Pot Fish Stew
- Pumpkin Chili
- Instant Pot Black Eyed Pea Soup
- Instant Pot Chili with Ground Beef and Kidney Beans
Be sure to check out all my other Instant Pot Recipes!
Did you make this instant pot loaded baked potato soup recipe? Please click the stars below to comment and Rate this Recipe
Instant Pot Loaded Baked Potato Soup
- 2 tablespoons butter
- 1 yellow onion diced
- 2.5 lbs. gold potatoes diced into 1" pieces
- 4 cups chicken broth or vegetable broth
- 1.5 teaspoons kosher salt (more or less to taste)
- 1/2 teaspoon black pepper (more or less to taste)
- 8 oz. sour cream
- 1 cup shredded cheddar cheese
- for serving: chopped green onions, chopped cooked bacon, sour cream, and cheese (optional)
- Use the sauté function on your instant pot to melt the butter (2 tablespoons). Add the diced onion and stir to coat. Sauté for about 2 minutes, stirring occasionally, until onions are softened.
- Add the chicken broth (4 cups), diced potatoes (2.5 lbs.), kosher salt (1.5 teaspoons), and black pepper (1/2 teaspoon). Stir together.
- Turn sauté function off and place cover on instant pot, making sure the valve is set to "sealing." Set pressure cooker to manual, high pressure for 10 minutes.
- When the 10 minutes is up, quick release the pressure by using a wooden spoon to turn the valve from "sealing" to "venting." Wait until the float valve depresses completely until you open the pressure cooker (this can take about 5 minutes).
- Use an immersion blender to puree the soup directly in the pot. (Alternatively, use a potato masher for a more rustic texture.)
- Add the sour cream (8 oz.) and the shredded cheddar cheese (1 cup) to the pot and stir together until melted. Taste and adjust seasoning if necessary.
- Serve garnished with sliced green onions, chopped cooked bacon, more sour cream, and more cheese, if desired.
- For a vegetarian version, be sure to use vegetable broth instead of chicken.
- If you don't have an immersion blender, or if you want a more rustic texture, you can just use a potato masher to mash the potatoes. You can also use a standing blender in batches.
- To cut down on food waste, you can cook bacon in the pressure cooker and use 1-2 tablespoons of the leftover grease instead of butter, and chop the bacon for serving. You can also add the white parts of the green onions to the diced yellow onions.
- Slow cooker directions: Place the onions, potatoes, chicken broth, salt, and pepper in your crockpot and cook on low for 6-8 hours or high for 3-4 hours. Puree, then stir in the butter, sour cream, and cheese.
- Stovetop directions: Sauté the onions in butter in a large pot, then add the potatoes, chicken broth, salt and pepper. Bring to a boil, cover, and simmer on low for 30-45 minutes, or until potatoes are tender. Puree, then stir in sour cream and cheese.
- I made this in my 6 qt. Instant Pot. You may have to cut the ingredients in half for a mini IP, or adjust the cooking times if you have a different brand pressure cooker.