Instant Pot Loaded Potato Soup

All the delicious flavors of a fully loaded baked potato, transformed into a rich, creamy, and comforting bowl of homemade soup! Tender russet potatoes simmer with savory chicken broth, garlic, and onions before being blended into a velvety, cheesy soup loaded with sharp cheddar, crispy bacon, and fresh green onions. Made conveniently in the Instant Pot, this hearty American comfort food is perfect for chilly evenings, family dinners, or whenever you're craving something warm, satisfying, and delicious.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Step 1: Set the Instant Pot to Sauté and melt 1 tablespoon butter. Add 1 medium diced onion and cook for 3–4 minutes until softened. Add 3 cloves minced garlic and cook for another 30 seconds, stirring frequently. Press Cancel to turn off the heat.

Step 2

Step 2: Add the Potatoes and Broth: Pour 3 cups chicken broth into the Instant Pot, scraping the bottom with a wooden spoon to release any browned bits. Add 7 medium russet potatoes (approximately 2.5 pounds), peeled and cut into 1-inch cubes, along with 1½ teaspoons salt and black pepper to taste. Spoon 1 can (10.5 oz) condensed cream of chicken soup over the potatoes. Stir gently to combine.

Step 3

Step 3: Pressure Cook: Secure the Instant Pot lid and set the pressure valve to Sealing. Select Pressure Cook (or Manual) and cook on High Pressure for 8 minutes. Once cooking is complete, carefully perform a quick pressure release according to your Instant Pot's instructions. When the pressure has fully released, remove the lid.

Step 4

Step 4: Thicken the Soup: In a small bowl, whisk together 1 cup milk and 1 tablespoon all-purpose flour until smooth. Set the Instant Pot to Sauté and slowly stir the milk mixture into the hot soup. Allow the soup to simmer gently for 3–5 minutes, stirring frequently, until it begins to thicken. For a creamier texture, use a potato masher to mash some of the softened potatoes directly in the pot, leaving plenty of chunks for texture.

Step 5

Step 5: Add the Cheese: Press Cancel to turn off the heat. Gradually stir in 2 cups freshly shredded sharp cheddar cheese, adding a handful at a time until completely melted and incorporated. Taste the soup and adjust the salt and black pepper as needed. If the soup becomes too thick, stir in a little additional milk or chicken broth until it reaches your preferred consistency.

Step 6

Step 6: Garnish and Serve: Ladle the hot soup into serving bowls and top each portion with chopped crispy bacon (approximately 5 slices total), additional shredded sharp cheddar cheese, and freshly sliced green onions. Serve immediately while hot and creamy.