Instant Pot Loaded Potato Soup

I grew up eating thick, creamy potato soups ladled into heavy bowls on cold nights — and this Instant Pot Loaded Potato Soup condenses all that comfort into a weeknight-friendly 30-minute meal. It’s everything you want from a loaded baked potato — tender russets, melty cheddar, sour cream tang, and crisp bacon — but faster because the pressure cooker does the heavy lifting. If you like hearty, hands-off comfort foods (and even dips that bring the same cozy vibes), you may also enjoy the cheesy crock pot buffalo chicken dip for game-day sharing.

Why you’ll love this dish

This recipe is the short list of what makes weeknights feel like weekends: fast, inexpensive, and wildly comforting. Four large russets make a thick base without added cream; the Instant Pot cooks them uniformly, so you get a consistent texture every time. It’s also very kid-friendly and easy to scale for leftovers.

"Perfect weeknight soup: creamy, quick, and exactly like a loaded baked potato in a bowl." — a longtime reader

Reasons to reach for this recipe:

• Speed: pressure-cooked potatoes in 10 minutes of high pressure.
• Budget-friendly: pantry staples and one pot.
• Crowd-pleasing: customizable toppings make everyone happy.
• Minimal cleanup: one pot, few dishes.

Step-by-step overview

In plain terms: crisp the bacon, pressure-cook the potatoes in broth with simple seasonings, release pressure, and finish with cheese and sour cream. You’ll have a creamy, spoonable soup in three stages — sauté, pressure, finish — and a handful of garnishes to make it feel special.

What you’ll need

• 4 large russet potatoes, peeled and diced (about 4–5 cups diced)
• 6 slices bacon
• 4 cups chicken broth (use low-sodium if preferred)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper, to taste
• 1/2 cup sour cream
• 1 cup shredded cheddar cheese, divided
• Chives, finely sliced, for garnish

Notes and substitutions:

• Bacon: swap for turkey bacon or crisped pancetta. For vegetarian, use smoked paprika and a splash of liquid smoke plus crispy fried shallots.
• Broth: vegetable broth works for a vegetarian pivot.
• Sour cream: Greek yogurt is an OK substitute (stir in off-heat to avoid curdling).
• Cheese: sharp cheddar gives the best flavor, but mix in Monterey Jack or smoked cheddar for variation.

Step-by-step instructions

1. Set the Instant Pot to Sauté. Add the bacon and cook until crisp, about 6–8 minutes. Remove bacon and drain on paper towels; leave 1–2 tablespoons of bacon grease in the pot for flavor.
2. Add the diced potatoes to the pot. Pour in the chicken broth. Sprinkle the garlic powder, onion powder, and a generous pinch of salt and black pepper. Stir to combine and make sure the potatoes are mostly submerged.
3. Lock the lid and set the Instant Pot to High Pressure for 10 minutes. Ensure the steam valve is sealed.
4. When cooking is done, perform a quick release of pressure (use a long utensil and keep hands and face away from the vent). Open the lid once the pin drops.
5. Test a potato cube for tenderness. If soft, stir in the sour cream and half the shredded cheddar until melted and creamy. If you want a smoother texture, lightly mash a few potato pieces or pulse with an immersion blender for 10–15 seconds.
6. Taste and adjust seasoning. Reheat on Sauté for a minute if needed to melt the cheese through. Serve in bowls topped with the reserved crumbled bacon, remaining cheddar, and chives.

Safety notes: don’t overfill your Instant Pot — most manufacturers recommend not exceeding the 2/3 line for soups and stews. Exercise caution during quick release; steam is extremely hot.

Best ways to enjoy it

This soup stands alone but shines with simple, contrasting sides:

• A crisp green salad or quick slaw cuts the richness.
• Crusty bread, garlic toast, or warm biscuits for dipping.
• For a cozy soup night, balance this rich bowl with a lighter broth-based option like chicken noodle soup to give guests variety.
  Top plating tip: serve cheese and bacon separately at the table for a buffet feel so everyone customizes.

Storage and reheating tips

• Refrigerate: cool the soup to room temperature (within two hours) then store in an airtight container for up to 3–4 days.
• Freeze: for best texture, omit the sour cream and extra cheese before freezing. Freeze in airtight containers for up to 3 months. Thaw overnight in the fridge.
• Reheating: reheat gently on the stovetop over medium-low, stirring frequently. Add a splash of broth or milk to loosen the texture. Stir in sour cream and fresh cheese only after reheating.
• Food safety: always reheat to a rolling simmer and consume within the recommended fridge/freezer windows.

Helpful cooking tips

• Dice evenly: 1/2–3/4-inch cubes cook uniformly under pressure.
• Use russets: they break down slightly, creating body without added cream.
• Avoid starchy foam: give potatoes a quick rinse after dicing if your skillet gets foamy when sautéing in oil.
• Control thickness: thin with up to 1 cup extra broth or whole milk; thicken with an extra mashed potato or a cornstarch slurry if needed.
• Cheese melt: shred your own cheese for better meltability; pre-shredded cheese often contains anti-caking agents that can affect creaminess.
• Texture choice: use an immersion blender for a silky soup; leave as-is for a rustic, chunky bowl.

Creative twists

• Broccoli-cheddar: add 1–2 cups small broccoli florets after pressure cooking and simmer until tender.
• Chili cheese: stir in a tablespoon of chili powder and top with pickled jalapeños for a spicy edge.
• Vegan version: replace bacon with smoked tempeh, use vegetable broth, and swap the sour cream for cashew cream and cheddar for a dairy-free vegan cheese.
• Ham-and-cheese: stir in leftover diced ham with the sour cream for a meaty, dinner-ready option.
• Slow-cooker method: crisp bacon separately, add all ingredients to the slow cooker (except sour cream and cheese) and cook on low 4–6 hours; finish with dairy at the end.

Common questions

Q: How long does this take from start to finish?
A: About 30–40 minutes total: 10 minutes prep, 10 minutes pressure cook, and a few minutes to finish and garnish.

Q: Can I use red or Yukon Gold potatoes instead of russets?
A: Yes. Yukon Golds hold their shape better and give a creamier texture without breaking down as much. Red potatoes will be firmer; adjust cooking only if your cubes are large.

Q: Can I make this dairy-free or vegan?
A: Yes—use vegetable broth, omit the bacon or use smoked tempeh, and replace sour cream with cashew cream or coconut yogurt. Use a vegan cheddar-style shreds if you want a cheesy finish.

Q: Will the sour cream curdle when reheating?
A: Sour cream can separate if boiled. Stir it in off-heat or reheat gently over low heat. For freezing, omit the sour cream and add it when reheating for best texture.

Q: How do I thicken or thin the soup after cooking?
A: To thicken: mash a few potato pieces or simmer longer uncovered. To thin: add warmed broth, milk, or cream a little at a time.

If you want more cozy, comforting soup ideas and one-pot dinners, check out related recipes and guides around the site for inspiration.

Instant Pot Loaded Potato Soup

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A creamy, comforting loaded potato soup made quickly in the Instant Pot.

• Author: ayoboyo021gmail-com
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 30 minutes
• Yield: 4 servings
• Category: Soup
• Method: Pressure Cooking
• Cuisine: American
• Diet: Omnivore

Ingredients

Scale 1x2x3x

• 4 large russet potatoes, peeled and diced (about 4–5 cups)
• 6 slices bacon
• 4 cups chicken broth (low-sodium if preferred)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper, to taste
• 1/2 cup sour cream
• 1 cup shredded cheddar cheese, divided
• Chives, finely sliced, for garnish

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Instructions

1. Set the Instant Pot to Sauté. Add the bacon and cook until crisp, about 6–8 minutes. Remove bacon and drain on paper towels; leave 1–2 tablespoons of bacon grease in the pot for flavor.
2. Add the diced potatoes to the pot. Pour in the chicken broth. Sprinkle the garlic powder, onion powder, and a generous pinch of salt and pepper. Stir to combine.
3. Lock the lid and set the Instant Pot to High Pressure for 10 minutes. Ensure the steam valve is sealed.
4. When cooking is done, perform a quick release of pressure. Open the lid once the pin drops.
5. Test a potato cube for tenderness. If soft, stir in the sour cream and half the cheddar until melted and creamy. Mash a few potato pieces if a smoother texture is preferred.
6. Taste and adjust seasoning. Reheat on Sauté if needed to melt the cheese. Serve in bowls topped with reserved bacon, remaining cheddar, and chives.

Notes

Bacon can be substituted with turkey bacon or omitted entirely for a vegetarian version. Adjust broth and toppings accordingly for dietary preferences.