September 24, 2019
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This Instant Pot Loaded Potato Soup is everything you need for a deliciously satisfying meal made quick! While the video below is for the slow cooker version of this baked potato soup, the ingredients and the flavor are the same in both versions.
Check the bottom of this page for the printable recipe of this Instant Pot Soup!
This recipe has everything you love about steakhouse loaded baked potatoes, but in a rich, creamy soup topped with the works like Cheddar cheese, sour cream, bacon, and chives. This recipe is also gluten-free, so the whole family and even guests can enjoy! Who’s ready for soup?!
How to Make Baked Potato Soup in the Instant Pot
This recipe is perfect for nights when you need to make a meal quick. Most of the time, I turn to the slow cooker, but sometimes all I have is 30 minutes, and that’s when the Instant Pot comes in handy!
Instead of 3 to 4 hours, dinner is ready in less than 30 minutes, and that makes me one happy momma!
Don’t have an Instant Pot? No problem, make this recipe in the slow cooker instead! Just as easy and hands-free!
So let’s get started on this soup, shall we?
- Peel and wash the Russet potatoes.
- Combine the potatoes, onions, ham, and vegetable broth to the bowl of the Instant Pot.
- Close the lid and seal — Cook for 10 minutes on high pressure.
- After 10 minutes quick release the pressure.
- Once the steam has released, stir in the half & half, salt, and black pepper. If using bacon, this is part where you’d add it!
- Select the sauté and cook the soup for 4 to 5 minutes until thickened.
- Once thickened, it’s almost ready to eat, but first…
- Ladle soup into a bowl and top cheese, bacon, chives, sour cream, and enjoy!
Baked Potato Soup Ingredients
This is also a great recipe when groceries are running low; it uses kitchen staples like potatoes, broth, ham or bacon, and half & half, which we can easily access from our pantry and fridge. Here’s an overview of what you’ll need.
- Potatoes – Russets are best! Whether you leave the skins on or remove them is totally up to you!
- Broth – Chicken or vegetable will work
- Ham – It adds an incredible smoky flavor, but of course, you could swap it for cooked, chopped bacon.
- Half & Half – You can make this dairy-free with nut milk but make sure it isn’t sweetened or vanilla flavored!
- Toppings – This is the fun part! Here is where you get to dress this soup like you would a loaded baked potato.
How to Thicken Baked Potato Soup
The starches in the potatoes are best if you want a thick soup. Try breaking up a few pieces of potatoes with the back of a spoon and stirring it into the soup as it cooks.
Other options are to add flour or cornstarch. If you choose this route, make sure to whisk it with a little cold water with the flour/cornstarch, before adding it to the soup to prevent any clumps forming.
Keep in mind, if you add flour or cornstarch, the soup will no longer be gluten-free.
Pressure Cooker Soup Tips
Make sure the cubed potatoes are relatively uniform in size so everything cooks evenly- the smaller the better.
If you don’t keep ham around, swap it for diced and cooked bacon, adding it in along with the half & half and seasoning.
Stock can also be swapped for chicken or vegetable broth for a richer, more flavorful soup.
Best Toppings for Loaded Potato Soup
Think when you order one of those loaded baked potatoes at your local steakhouse. How do you like it topped? Shredded Cheddar cheese, chives, sour cream, and bacon bits?
The same thing applies here, and trust me you don’t want to skip the sour cream of bacon for this soup.
- Shredded Cheddar cheese
- Chopped chives
- Sour Cream
- Bacon Bits
Can you Freeze Potato Soup?
We could eat this rich, creamy potato soup every night and if freezing was an option, you bet I’d do it. Unfortunately, with ingredients like potatoes and half & half, this soup isn’t freezer friendly.
During freezing the cream or milk separates and when reheated, the potatoes turn into a mushy, unappetizing texture. So unless you enjoy a bowl of grainy, mushy potato, I’d skip the freezing.
Thankfully, the soup does last in the refrigerator for up to 3 days, and I promise it tastes better the second day! You can even pack this soup in a thermos for lunch the next day. YUM.
Are you ready? You’re less than 30 minutes away from this Loaded Baked Potato Soup goodness.
Instant Pot Loaded Baked Potato Soup
- 1 small onion chopped
- 1 pound yellow potatoes washed, peeled, and chopped into large chunks
- 8 ounces ham steak cubed
- 32 ounces low sodium vegetable broth
- 2 cups half and half or whole milk – about 16 ounces
- ½ teaspoon pepper
- ¾ cup shredded cheese
- 6 slices bacon cooked and chopped
- 4 green onions chopped
- 2 tablespoons chopped chives
- Sour cream optional
- Add the onions, yellow potatoes, ham steak, and vegetable broth to the bowl of the Instant Pot.
- Close the lid and turn the vent valve to sealing.
- Cook over manual high pressure for 10 minutes, then quick release the pressure.
- Once the steam has completely released and the pin has dropped on the lid, open and stir in the half and half and pepper.
- Turn the Instant Pot to sauté and cook the soup for 4 to 5 minutes or until thickened.
- To serve, ladle the soup into bowl and top with cheese, bacon, green onions, chives, and sour cream, if using.
I haven’t made this yet but plan to try it in my instant pot. For anyone wanting a head start on the soup, I peel potatoes, cook for 3 minutes, cool and freeze. They taste like you just made them. My husband can’t tell the difference between fresh or frozen ones.