4.9 from 135 votes
Instant Pot Loaded Baked Potato Soup
This Instant Pot Potato Soup has all the taste of a loaded baked potato- butter, sour cream, cheese, bacon, green onion... all made in the pressure cooker!
Prep Time
10 mins
Cook Time
10 mins
Time to come up and down from pressure
10 mins
Total Time
30 mins
Servings: 6 servings
Calories: 308 kcal
Course:
Soup
Cuisine:
American
Ingredients
- 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)
Instructions
- 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.
Cup of Yum
Notes
- 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.
Nutrition Information
Calories
308kcal
(15%)
Carbohydrates
27g
(9%)
Protein
11g
(22%)
Fat
18g
(28%)
Saturated Fat
11g
(55%)
Cholesterol
49mg
(16%)
Sodium
1355mg
(56%)
Potassium
1004mg
(29%)
Fiber
5g
(20%)
Sugar
2g
(4%)
Vitamin A
541IU
(11%)
Vitamin C
34mg
(38%)
Calcium
248mg
(25%)
Iron
7mg
(39%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 308
% Daily Value*
| Calories | 308kcal | 15% |
| Carbohydrates | 27g | 9% |
| Protein | 11g | 22% |
| Fat | 18g | 28% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 49mg | 16% |
| Sodium | 1355mg | 56% |
| Potassium | 1004mg | 21% |
| Fiber | 5g | 20% |
| Sugar | 2g | 4% |
| Vitamin A | 541IU | 11% |
| Vitamin C | 34mg | 38% |
| Calcium | 248mg | 25% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.