Instant Pot Loaded Baked Potato Soup: Creamy Comfort in Minutes!

Craving the comforting flavors of a loaded baked potato but don’t want to spend hours in the kitchen? This Instant Pot Loaded Baked Potato Soup is your answer! It’s creamy, cheesy, packed with bacon, and incredibly easy to make in your pressure cooker. Say goodbye to long cooking times and hello to a hearty and satisfying soup ready in under an hour.

This recipe delivers all the deliciousness of a loaded baked potato – fluffy potatoes, sharp cheddar cheese, crispy bacon, tangy sour cream, and fresh chives – in a warm and comforting soup. The Instant Pot makes it unbelievably quick and easy, allowing you to enjoy a restaurant-quality soup without the fuss.

## Why You’ll Love This Instant Pot Loaded Baked Potato Soup

* **Fast and Easy:** The Instant Pot significantly reduces cooking time compared to traditional methods.
* **Creamy and Delicious:** The potatoes are cooked until perfectly tender and then partially mashed, creating a creamy and comforting base.
* **Loaded with Flavor:** This soup is packed with all the classic loaded baked potato toppings: bacon, cheese, sour cream, and chives.
* **Customizable:** Easily adjust the ingredients and toppings to your liking.
* **Perfect for Meal Prep:** This soup reheats beautifully, making it a great option for meal prepping lunches or dinners.
* **Crowd-Pleasing:** Everyone loves loaded baked potatoes, and this soup is sure to be a hit with the whole family.

## Ingredients You’ll Need

* **Potatoes:** Russet potatoes are the classic choice for baked potatoes and work perfectly in this soup. Their starchy texture helps to create a creamy consistency. Yukon gold potatoes can also be used for a slightly different flavor and texture.
* **Bacon:** Crispy bacon is a must for loaded baked potato soup! Use your favorite kind of bacon, and cook it until it’s nice and crispy.
* **Onion and Garlic:** These aromatics add depth of flavor to the soup.
* **Chicken Broth:** Chicken broth provides a flavorful base for the soup. Vegetable broth can be used for a vegetarian option.
* **Butter:** Butter adds richness and flavor to the soup.
* **Flour:** A small amount of flour is used to thicken the soup. You can use all-purpose flour or a gluten-free alternative like cornstarch.
* **Milk or Cream:** Milk or cream adds creaminess to the soup. Whole milk, half-and-half, or heavy cream can be used. For a richer soup, use heavy cream.
* **Cheddar Cheese:** Sharp cheddar cheese is the classic choice for loaded baked potatoes. Feel free to experiment with other cheeses, such as Monterey Jack or Colby Jack.
* **Sour Cream:** Sour cream adds a tangy flavor and creamy texture to the soup. Greek yogurt can be used as a lighter alternative.
* **Chives:** Fresh chives add a pop of color and flavor to the soup.
* **Salt and Pepper:** Season to taste.

## Equipment You’ll Need

* **Instant Pot:** A 6-quart or 8-quart Instant Pot will work for this recipe.
* **Large Bowl:** For preparing the potatoes.
* **Cutting Board and Knife:** For chopping vegetables and bacon.
* **Measuring Cups and Spoons:** For measuring ingredients.
* **Wooden Spoon or Spatula:** For stirring the soup.
* **Potato Masher or Immersion Blender (Optional):** For creating a creamier consistency.

## Step-by-Step Instructions

Here’s how to make this delicious Instant Pot Loaded Baked Potato Soup:

**Step 1: Prepare the Bacon and Potatoes**

* Cook the bacon until crispy. Remove the bacon from the pot and set aside to cool. Once cooled, crumble or chop the bacon into small pieces. You can cook the bacon in the Instant Pot using the saute function if you prefer, but I find it easier to do it in a skillet on the stovetop while prepping other ingredients.
* Wash and scrub the potatoes. Peel them if desired (I prefer to leave the skins on for added texture and nutrients, but it’s entirely up to you). Cut the potatoes into 1-inch cubes.

**Step 2: Sauté the Aromatics**

* If you cooked the bacon in the Instant Pot, drain off most of the bacon grease, leaving about 1-2 tablespoons in the pot. If you cooked the bacon on the stovetop, add 1-2 tablespoons of butter to the Instant Pot.
* Turn on the Instant Pot’s sauté function. Add the chopped onion and cook until softened, about 3-5 minutes.
* Add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic.

**Step 3: Cook the Soup**

* Add the cubed potatoes and chicken broth to the Instant Pot. Make sure the potatoes are mostly submerged in the broth. Add more broth if needed.
* Season with salt and pepper to taste.
* Close the Instant Pot lid and seal the vent.
* Cook on high pressure for 8 minutes.
* Once the cooking time is up, allow the pressure to release naturally for 10 minutes, then quick release the remaining pressure.

**Step 4: Thicken and Cream the Soup**

* Carefully open the Instant Pot.
* In a small bowl, whisk together the melted butter and flour to create a roux. This will help to thicken the soup.
* Turn the Instant Pot back to the sauté function.
* Slowly whisk the roux into the soup, stirring constantly to prevent lumps from forming.
* Cook for a few minutes, until the soup begins to thicken slightly.
* Pour in the milk or cream and stir to combine.
* If you prefer a smoother soup, you can use an immersion blender to partially blend the soup. Alternatively, you can use a potato masher to mash some of the potatoes, leaving some chunks for texture.

**Step 5: Add the Cheese and Toppings**

* Remove the Instant Pot from the heat and stir in the shredded cheddar cheese until melted and smooth.
* Stir in half of the crumbled bacon.
* Ladle the soup into bowls and top with the remaining bacon, a dollop of sour cream, and a sprinkle of fresh chives.

## Tips and Tricks for the Best Instant Pot Loaded Baked Potato Soup

* **Don’t Overcook the Potatoes:** Overcooked potatoes can become mushy and affect the texture of the soup.
* **Adjust the Thickness:** If you prefer a thicker soup, use more flour in the roux or blend more of the potatoes. If you prefer a thinner soup, add more broth or milk.
* **Use Fresh Ingredients:** Fresh ingredients will always result in the best flavor.
* **Don’t Skip the Roux:** The roux is essential for thickening the soup and preventing it from being watery.
* **Be Careful When Quick Releasing Pressure:** When quick releasing pressure, be sure to keep your hands and face away from the vent to avoid being burned by the steam.
* **Customize Your Toppings:** Feel free to get creative with your toppings! Some other popular toppings include green onions, shredded cheese, jalapenos, and hot sauce.
* **Make it Vegetarian:** To make this soup vegetarian, use vegetable broth instead of chicken broth and omit the bacon. You can add smoked paprika to give it a smoky flavor.
* **Make it Dairy-Free:** To make this soup dairy-free, use plant-based milk and sour cream alternatives. You can also use a dairy-free cheese alternative or omit the cheese altogether.

## Variations and Additions

* **Spicy Loaded Baked Potato Soup:** Add a pinch of cayenne pepper or a dash of hot sauce to the soup for a spicy kick. You can also add diced jalapenos to the toppings.
* **Broccoli Cheddar Loaded Baked Potato Soup:** Add steamed broccoli florets to the soup along with the cheese.
* **Corn and Black Bean Loaded Baked Potato Soup:** Add corn and black beans to the soup for a Southwestern twist.
* **Chicken Loaded Baked Potato Soup:** Add shredded cooked chicken to the soup for a heartier meal.
* **Creamy Tomato Loaded Baked Potato Soup:** Roast some tomatoes and add them to the soup for a rich, tangy flavor.

## Serving Suggestions

This Instant Pot Loaded Baked Potato Soup is delicious on its own, but it can also be served with:

* **Crusty Bread:** For dipping into the soup.
* **Grilled Cheese Sandwich:** A classic pairing.
* **Side Salad:** For a lighter meal.
* **Cornbread:** A perfect complement to the savory soup.

## Storage Instructions

* **Refrigerate:** Leftover soup can be stored in an airtight container in the refrigerator for up to 3-4 days.
* **Freeze:** The soup can also be frozen for up to 2-3 months. Allow the soup to cool completely before transferring it to a freezer-safe container. When ready to eat, thaw the soup in the refrigerator overnight and reheat on the stovetop or in the microwave. Keep in mind that the texture of the soup may change slightly after freezing.

## Recipe Card

**Instant Pot Loaded Baked Potato Soup**

**Yields:** 6-8 servings
**Prep time:** 20 minutes
**Cook time:** 30 minutes

**Ingredients:**

* 6-8 medium russet potatoes, peeled and cubed
* 8 slices bacon, cooked and crumbled
* 1 medium onion, chopped
* 2 cloves garlic, minced
* 6 cups chicken broth
* 4 tablespoons butter, divided
* 1/4 cup all-purpose flour
* 1 cup milk or cream
* 2 cups shredded cheddar cheese
* 1/2 cup sour cream
* 1/4 cup chopped chives
* Salt and pepper to taste

**Instructions:**

1. Cook the bacon until crispy. Remove from pot and crumble.
2. Wash, peel (optional), and cube potatoes.
3. If using Instant Pot to cook bacon, drain most of the grease, leaving 1-2 tablespoons. Otherwise, add 1-2 tablespoons of butter to the Instant Pot. Turn on the sauté function.
4. Add chopped onion and cook until softened, about 3-5 minutes. Add minced garlic and cook for another minute.
5. Add cubed potatoes and chicken broth to the Instant Pot. Season with salt and pepper.
6. Close the Instant Pot lid and seal the vent. Cook on high pressure for 8 minutes, followed by a 10-minute natural pressure release and a quick release of remaining pressure.
7. Carefully open the Instant Pot.
8. In a small bowl, whisk together the remaining 2 tablespoons of melted butter and flour.
9. Turn the Instant Pot back to the sauté function. Slowly whisk the roux into the soup, stirring constantly. Cook until slightly thickened.
10. Pour in the milk or cream and stir. Use an immersion blender or potato masher to reach desired consistency.
11. Remove from heat and stir in cheddar cheese and half of the crumbled bacon.
12. Ladle into bowls and top with remaining bacon, sour cream, and chives.

**Nutrition Information:**

Nutrition information will vary depending on the specific ingredients used. This is an estimate.

Calories: Approximately 350-450 per serving

## Conclusion

This Instant Pot Loaded Baked Potato Soup is the perfect comfort food for any occasion. It’s easy to make, customizable, and packed with flavor. So, ditch the oven and whip up a batch of this creamy and satisfying soup in your Instant Pot today! You won’t be disappointed.
Enjoy!

I hope you love this recipe! Please leave a comment below and let me know what you think. And don’t forget to share it with your friends!