This Instant Pot Potato Soup is creamy, delicious and loaded with potatoes, cheese, bacon and green onion. This homestyle soup is a hearty and comforting meal perfect after a long day. Quick to make in the pressure cooker, it’s ready to serve in just 30 minutes.

Up until a few years ago, I was not a big fan of soup. It’s not that I did not enjoy the taste or anything like that. It’s just that I always preferred to eat more solid foods. 

However, I’ve learned to appreciate the warm comforting nature of a good bowl of soup during cold winter days, especially for those of us that live in the Northeast. 

The other day I had a craving for potato soup and decided to make it. You will be surprised at how simple and easy it is to make this Instant Pot Loaded Potato Soup recipe!

Be sure to try my cheese and broccoli soup and pressure cooker chicken tortilla soup.

Instant Pot Loaded Potato Soup Ingredients

The base recipe for this potato soup is very simple. Here’s what you’ll need: 

• vegetable oil or butter
• sweet onion
• garlic
• chicken broth 
• cream of chicken soup 
• Russet potatoes 
• salt 
• black pepper
• milk
• all-purpose flour

How to Make Potato Soup in an Instant Pot 

First, turn your Instant Pot on to the Saute setting and heat oil/butter. Add the onions and garlic and cook until transparent and tender, about 3-5 minutes. Add the potatoes, broth, and cream of chicken soup. 

Place the lid on and set it to a closed position. Turn the steam valve to the sealing position. Set the Instant Pot to manual/pressure cook, high pressure, for 12 minutes. 

When the cooking time is done, carefully, turn the steam valve to the venting position to release the pressure. Do not open the lid until all the pressure has been released. When the float valve drops down, the pressure has been released and it is safe to open your instant pot. Carefully remove the lid.  

Use a potato masher or back of a spoon to mash some of the potatoes. If you prefer a chunkier potato soup, leave them whole.  Whisk the flour and the milk until thoroughly combined and gently pour into the soup. 

Turn your Instant Pot on to the Saute setting until the soup begins to simmer. Let simmer for 3 minutes. Add salt and pepper, tasting and adjusting to your preference. 

How Long to Cook Potato Soup in an Instant Pot

You’ll need to set the Instant Pot to manual/pressure cook, high pressure, for 12 minutes. 

Of course, you also want to account for the time that it takes for the pressure cooker to come up to pressure and also the time spent sauteing the vegetables and simmering the soup. In total, this potato soup took about 30 minutes to cook.  

How to Store and Reheat

To store, let the soup cool completely and place it in an airtight container in the refrigerator for up to 3 days. 

To reheat, warm the soup in a pot over medium-low heat on the stove. If needed, add a few splashes of milk to thin out the soup, as needed. 

Can you freeze this soup?

Soup is so perfect for freezer meals! Just let it cool completely before transferring to freezer bags or containers. It will keep well for up to 3 months. Thaw the soup in the fridge overnight before reheating.

The Best Potato Soup Recipe!

It’s so quick and easy to make this soup in your pressure cooker, it takes a fraction of time compared to cooking it on the stovetop. The result is a wonderfully thick and creamy soup that is loaded with flavor. It’s perfect for freezer meals and meal prep and is so hearty and filling!

Tips for Making Potato Soup

1. Make this soup extra cheesy by adding a cup of cheese after pressure cooking. Try cheddar or cream cheese! 
2. You can make this “loaded baked potato soup” by leaving the soup chunky, and stir in cheese, green onions and bacon. 
3. To prepare this recipe on the slow cooker, cook on low for 8 hours or until potatoes are tender.
4. Make it spicy! Stir in one or two jalapeños or habanero peppers, chopped, in the simmering process step. 

What to Serve with Instant Pot Potato Soup

• Bread – Nothing pairs better with soup than a big piece of fresh, warm, crusty bread. Try Italian bread or French Baguette. 

• Salad – Add a little freshness to your meal with your salad of choice. 

• Veggies – A good vegetable side dish would also pair perfectly with this creamy soup. Try this delicious Brussel Sprouts recipe. 

Other Recipes You’ll Love:

• Chicken Noodle Soup with Yuca
• Slow Cooker Carnitas
• Slow Cooker Chili
• Shrimp and Rice Soup

Pin Recipe

Instant Pot Potato Soup

Prep Time10 mins

Cook Time20 mins

Total Time30 mins

Servings: 6 servings

Calories: 197kcal

Print Recipe

Course: Main Course

Cuisine: American

Author: Vanessa

5 from 6 votes

This Instant Pot Potato Soup is creamy, delicious and loaded with potatoes, cheese, bacon and green onion. This homestyle soup is a hearty and comforting meal perfect after a long day.

INGREDIENTS

• ▢ 1 tablespoon vegetable oil or butter
• ▢ 1 small sweet onion, chopped
• ▢ 2 garlic cloves, minced
• ▢ 1 container chicken broth (32 ounces)
• ▢ 1 can cream of chicken soup (10.5 ounces)
• ▢ 2 lbs potatoes, peeled and chopped
• ▢ 1 ½ teaspoons salt
• ▢ ½ teaspoon black pepper
• ▢ ½ cup milk
• ▢ 1 tablespoon all-purpose flour
• ▢ cheese, shredded (for garnish)
• ▢ green onion, chopped (for garnish)
• ▢ Bacon, chopped (for garnish)

INSTRUCTIONS

• Turn your Instant Pot on to the Saute setting and heat oil/butter.
• Add the onions and garlic and cook until transparent and tender, about 3-5 minutes.
• Add the potatoes, broth, and cream of chicken soup.
• Place the lid on and set it to close position. Turn the steam valve to the sealing position.
• Set the Instant Pot to manual/pressure cook, high pressure, for 12 minutes.
• When the cook time is done, carefully, turn the steam valve to the venting position to release the pressure. Do not open the lid until all the pressure has been released.
• When the float valve drops down, the pressure has been released and it is safe to open your instant pot. Carefully remove the lid.
• If desired, use a potato masher or back of a spoon to mash some of the potatoes. If you prefer a chunkier potato soup, leave them whole.
• Whisk the flour and the milk until thoroughly combined and gently pour into the soup.
• Turn your Instant Pot on to the Saute setting until the soup begins to simmer. Let simmer for 3 minutes.
• Add salt and pepper, tasting and adjusting to your preference.
• Serve hot. Top with shredded cheese, green onion and cooked bacon.

NOTES

1. Make this soup extra cheesy by adding a cup of cheese after pressure cooking. Try cheddar or cream cheese!
2. You can make this “loaded baked potato soup” by leaving the soup chunky, and stirring in cheese, green onions and bacon.
3. To prepare this recipe on the slow cooker, cook on low for 8 hours or until potatoes are tender.
4. Make it spicy! Stir in one or two jalapeños or habanero peppers, chopped, in the simmering process step.

Nutrition

Calories: 197kcal | Carbohydrates: 30g | Protein: 7g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 6mg | Sodium: 1512mg | Potassium: 862mg | Fiber: 4g | Sugar: 4g | Vitamin A: 123IU | Vitamin C: 31mg | Calcium: 97mg | Iron: 6mg

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