Instant Pot Loaded Baked Potato Soup

Instant Pot Potato Soup recipe tastes like a cheesy loaded baked potato in a thick and creamy soup. Make easy Pressure Cooker Baked Potato Soup in the instant pot or crock pot for a comforting weeknight dinner.

The Best Instant Pot Baked Potato Soup Recipe

Nothing beats an instant pot recipe with that slow cooked, comforting taste made in a fraction of the time. Potato soup made in the instant pot is ready to serve in less than 30 minutes!

Loaded Potato Soup tastes so cozy and comforting, but is quick enough to whip up for a weeknight meal. Chop up some carrots, celery, and potatoes and throw them in the pressure cooker. Soup is on in 8 minutes!

For even quicker kitchen prep, replace the chopped potatoes with a bag of frozen cubed hash browns. Skip the thawing and just dump them in!

Toppings for Baked Potato Soup

Make loaded baked potato soup by piling on the toppings! Similar to a baked potato bar, offer small bowls of fixings so everyone can garnish with their favorites. These toppings also work well for gluten-free potato soup.

• Cooked and chopped bacon, ham, or sausage.
• Sliced green onions or chives
• Sour cream or greek yogurt
• Grated cheddar cheese
• Croutons
• Chopped steamed broccoli
• Sauteed apples

How to Make Creamy Potato Soup

Making potato soup with cream cheese is the best way to have an ultra smooth, thick and creamy base. Instant Pot Potato Soup recipe uses a three-fold technique to make the creamiest potato soup ever!

First, thicken the soup with a cream / cornstarch mixture. I typically use half and half for the dairy, but heavy cream, milk, or non-dairy milk may also be used.

Next stir softened cream cheese into the soup to add more creaminess and thickness. Cream cheese blends in smoother if it is at room temperature and cut into cubes.

Finally, add freshly grated sharp cheddar cheese for another layer of flavor and creamy texture.

What Kind of Potatoes to Use in Instant Pot Loaded Potato Soup

Basically any potato will work in this recipe. I used peeled russet potatoes because that is what I had on hand, but you have options!

• Russet Potatoes – Peel the skins and cut into 1/2 inch pieces to cook quickly.
• Red Potatoes – Peel the skins or leave skins on for a heartier soup. Cube into smaller pieces.
• Yukon Gold Potatoes – These are preferred for potato soup because of their creamy flesh when cooked.
• Frozen Hash Browns – Save time and kitchen prep by using frozen hash browns. Simply substitute a 32 ounce bag of frozen cubed hash browns for the chopped potatoes. There is no need to thaw!

Can You Freeze Potato Soup?

Freezing potato soup isn’t recommended because the cream will break down and become grainy. Also the potatoes have a tendency to fall apart during reheating.

If you do wish to freeze potato soup, the taste will be fine after thawing, but the texture will be off. To “save” the soup from being unappealing, use an immersion blender to puree back to smooth creaminess.

For more soup freezing tips check out these helpful tips.

How to Make Potato Soup in an Instant Pot

1. Melt butter in the instant pot. Add garlic and sauté for one minute. Stir in chopped potatoes, carrots, and celery. 
2. To the vegetables add chicken broth, dry mustard, Worcestershire sauce, salt, and pepper. Pressure cook on high for 8 minutes. Once the cook time ends quick release the pressure and carefully remove lid.
3. Turn the pressure cooker to sauté function. Whisk together half and half with cornstarch and add to the pot while stirring. Cook and stir until thickened.
4. Add softened cream cheese and stir until smooth. After cream cheese is incorporated add handfuls of shredded cheese, stirring between each addition. Adjust salt and pepper seasoning, if necessary, and serve with optional toppings.

Intimidated by using an Instant Pot? Learn in minutes with this Easy Start Instant Pot Guide full of tips, hacks, and tricks.

How to Make Baked Potato Soup in Slow Cooker

To have a warm comforting meal waiting for you make potato soup in the crockpot. Loaded potato soup comes together easily in the slow cooker by following these easy steps.

1. Combine garlic, potatoes, carrots, celery, chicken broth, dry mustard, Worcheshire sauce, salt and pepper in the slow cooker. Stir to combine.
2. Cook on LOW for 7-8 hours or HIGH 4-5 hours. Remove lid and turn heat to HIGH.
3. Whisk together half and half with cornstarch. Add to crock pot and stir to combine. Cover and cook for an additional 15-20 minutes.
4. Remove lid and stir in softened cream cheese with freshly grated cheese. Serve with optional toppings.

Vegetarian Instant Pot Potato Soup

To make vegetarian Instant Pot loaded potato soup simply swap out the chicken broth with vegetable broth.

Omit the crumbled bacon topping and instead top with crunchy croutons, chives, sour cream, or additional shredded cheese.

Dairy Free Instant Pot Potato Soup

For dairy free potato soup substitute almond milk, or any preferred non-dairy milk, for the half and half. Replace the cream cheese with a dairy-free cream cheese, such as Daiya.

Instant Pot Potato soup will still be creamy without adding the cheese. To add cheese flavor, though, use dairy free grated cheese.

To thicken the soup more increase cornstarch to 5 tablespoons mixed with non-dairy milk. Alternatively, use a potato masher or blender to slightly puree vegetables and thicken soup.

How to Thicken Pressure Cooker Baked Potato Soup

There are several ways to achieve thick and hearty loaded potato soup.

First use a cornstarch slurry. This means whisking a few tablespoons of cornstarch into a liquid. While it is being poured into gently simmering soup, stir until blended and thickened.

Another gluten free alternative to flour thickener is using xanthan gum in soup. Stir in 1 tablespoon xanthan gum after the pressure release. This works well for making low carb soups, such as Pumpkin Sausage Soup.

Use a potato masher, immersion blender, or standard blender to make potato soup even thicker after using thickeners. Breaking down and blending the potato starches thicken the soup even more.

Tips for Making Old Fashioned Potato Soup

• Add cooked crumbled sausage or chopped ham for Potato Sausage Soup or Potato Ham Soup.
• To reduce calories substitute milk or non-dairy milk for the half and half. The cheese may also be omitted and you will still have a creamy potato soup.
• Swap out any of the vegetables for chopped broccoli, mushrooms, onions, cauliflower, or leeks.
• Use sharp cheddar or extra sharp cheddar cheese for best flavor.
• Make extra cheesy potato soup by adding an additional cup of shredded cheese.
• Use freshly grated cheese. Packaged pre shredded cheese has a tendency to make soups grainy because of the additives.
• For a thicker potato soup use a potato masher or immersion blender to slightly puree and mash vegetables.
• Save time by using frozen hash browns. Simply substitute a 32 ounce bag of frozen cubed hash browns for the chopped potatoes. There is no need to thaw!

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More Comforting Instant Pot Soup Recipes 

• Easy Instant Pot White Chicken Chili is a creamy, white bean chili loaded with tender chicken, diced chiles, and a secret ingredient to make this the best white chicken chili ever!
• Thick and creamy Instant Pot Broccoli Cheese Soup is a healthier and naturally gluten free broccoli cheddar soup prepared in only 15 minutes!
• Chicken Chorizo Chili makes one of the best chorizo chili recipes with tender chunks of chicken, a spicy red sauce, beans and secret ingredient spices.
• Stuffed Pepper Soup recipe makes the perfect easy, comfort food meal for weeknight dinners.
• Chicken and Dumplings are a thicky, creamy bowl of comfort made in the pressure cooker or crockpot.
• Better than Olive Garden’s Zuppa Toscana, made in minutes in an Instant Pot!

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