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Instant Pot Loaded Baked Potato Soup

This creamy baked potato soup is made in the Instant Pot then “loaded” by topping it with cheddar cheese, bacon, and green onions.

Prep Time
10 mins
Cook Time
10 mins
Servings: 6
Calories: 353 kcal
Course: Soup
Cuisine: American

Ingredients

Potato Soup
  • 2 Tbsp butter
  • 1 yellow onion chopped
  • 3 Cloves garlic minced
  • 6 large russet potatoes peeled & cubed
  • 4 Cups chicken broth
  • 1 Cup milk
  • 2 Tbsp cornstarch
  • 1/2 Cup heavy cream
  • salt
  • pepper
Toppings
  • 1/3 Cup shredded cheddar
  • 6 bacon slices cooked & chopped
  • 2-3 green onions sliced

Instructions

    Cup of Yum
  1. Add butter to your Instant Pot and turn on sauté. Add the onions and cook about 4 minutes, until soft. Add the garlic and sauté for one additional minute. 
  2. Add the chicken broth and potatoes. Place the lid on and ensure vent is set to “sealing”. Cook it on high pressure for 8 minutes. 
  3. Once cooking is complete, do a quick release of the pressure. Remove lid and set the IP to sauté again. 
  4. Whisk together milk and cornstarch. Add to the IP along with the heavy cream. Stir constantly and allow to simmer for about 5 minutes, until the soup has thickened up. 
  5. Add salt & pepper to taste, then garnish with the cheddar cheese, bacon, and green onions before serving. 

Nutrition Information

Calories 353kcal (18%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 353

% Daily Value*

Calories 353kcal 18%

* Percent Daily Values are based on a 2,000 calorie diet.