Instant Pot Baked Potato Soup
Loaded baked potato soup has all the cozy appeal of the classic potato, bacon, and cheese combination in a bowl. This Instant Pot baked potato soup starts with bacon and softened onion, then cooks russet potatoes with garlic, thyme, rosemary, and chicken stock. A butter-and-flour mixture thickens the soup, while sour cream and milk give it a creamy finish.
Make it smooth with an immersion blender or keep a little potato texture with a masher. The recipe’s deglazing step—scraping the pot clean after adding stock—is especially helpful in an Instant Pot. Serve each bowl with bacon, cheddar, chives, and extra sour cream for a filling weeknight dinner or a warming lunch on a chilly day.
Instant Pot Baked Potato Soup
Ingredients
Method
- Set your Instant Pot to Sauté, “normal”. When hot, add your bacon. Cook till browned and crispy, about 5 minutes.
- When done, take the bacon out of the pot and reserve. Leave the bacon fat (drippings) in the pot.
- Add the diced onion to the pot. Cook 3 minutes until softened.
- Add in the garlic, thyme, rosemary and cook for 30 seconds.
- Pour in 2 cups of the chicken stock and scrape the bottom of your Instant Pot until clean. This step is important to avoid a “burn notice”.
- Press Cancel.
- Add in the rest of the chicken stock, along with the diced potatoes and kosher salt.
- Give it all a stir.
- Place the cover on the Instant Pot. Seal.
- Set the Instant Pot to Pressure Cook, “more” or “high”. Set for 6 minutes.
- When time is up, click cancel.
- Quick release by pressing or sliding the release valve. Wait until all the pressure has been released and the pin drops. It’s now safe to open the top of the Instant Pot.
- Turn the Instant Pot to sauté “normal”.
- Add the softened butter and flour into a small mixing bowl. Using a fork, mix till the flour and butter are completely combined.
- Add the flour and butter mixture to the Instant Pot. Stir till combined. This will thicken your soup. Let cook for 2-3 minutes.
- Press Cancel.
- Using an immersion blender, blend till desired consistency. You could also use a potato masher if you like your soup a bit chunky.
- Take a ladle full of hot liquid and add to your sour cream. Mix till combined (this will temper the sour cream).
- Finally, add the sour cream and milk to the soup and cook another minute or two till all the flavors combine.
- You’re now ready to serve! Top with the reserved bacon, chopped chives, extra sour cream and shredded cheese. Enjoy!
Video
Notes
Tried this recipe?
Let us know how it was!Avoiding the Instant Pot burn notice
After sautéing the onion and herbs, add two cups of stock and scrape the bottom of the pot thoroughly before adding the remaining stock and potatoes. The recipe calls out this deglazing step as important.
Make the soup smooth or chunky
An immersion blender makes the soup smooth; a potato masher leaves more texture. Temper the sour cream with a ladleful of hot soup before stirring it into the pot.
Frequently asked questions
Can I leave the potato soup chunky?
Yes. The recipe suggests using a potato masher instead of an immersion blender if you prefer a chunkier texture.
What are good toppings?
Top bowls with the reserved bacon, chopped chives, extra sour cream, and shredded cheese.
Watch Dr. J Make Instant Pot Baked Potato Soup
Watch Dr. J make Instant Pot Baked Potato Soup and see how it comes together.
Products used
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Instant Pot Duo 7-in-1 Electric Pressure Cooker
