Warm, incredibly comforting, and deeply satisfying, this Instant Pot Loaded Potato Soup is truly an effortless family favorite that comes together in mere minutes. Adorned with crispy bacon, melted cheese, and fresh green onions, it’s a dish that promises pure bliss in every spoonful.

The Ultimate Instant Pot Loaded Potato Soup: A Hearty, Quick, and Flavorful Family Favorite

There’s nothing quite like a steaming bowl of potato soup to warm the soul, especially when it’s packed with savory “loaded” toppings. While traditional potato soup often demands a longer simmer, the magic of the Instant Pot transforms this classic into a lightning-fast affair. What once required an hour or more of stovetop attention can now be achieved in a fraction of the time, without compromising on flavor or that beloved creamy texture. This recipe has quickly become a highly requested staple in our home, eagerly enjoyed throughout the year, regardless of the season. If you’re seeking a soup that bursts with flavor and whips up in a snap, you absolutely must try this Instant Pot Loaded Potato Soup!

Why You’ll Love This Instant Pot Potato Soup

This isn’t just any potato soup; it’s a “loaded” potato soup, meaning it’s generously packed with all the delicious fixings you’d expect on a baked potato. Imagine tender potatoes, savory bacon, sharp cheddar cheese, and a creamy base, all coming together in one pot. The Instant Pot is the real hero here, drastically cutting down cooking time while coaxing out deep, complex flavors. Here’s why this recipe will become your go-to:

• Speed and Convenience: Pressure cooking ensures that potatoes become fork-tender in a fraction of the time compared to stovetop methods. Perfect for busy weeknights!
• Rich, Creamy Texture: The combination of heavy cream, sour cream, and mashed potatoes creates an incredibly smooth and luxurious base.
• Packed with Flavor: From the initial browning of bacon and sautéing of onions and garlic, every step builds layers of robust flavor.
• Family-Friendly: This comforting dish is a guaranteed crowd-pleaser, appealing to even the pickiest eaters.
• Versatile: Easily customizable with various toppings and potato choices to suit your preferences.

Essential Tips for Making Perfect Instant Pot Loaded Potato Soup

Achieving the perfect bowl of loaded potato soup is simple with these handy tips and tricks. Whether you prefer a chunky or silky-smooth texture, or a milder or bolder cheese flavor, these insights will help you customize your soup to perfection:

• Choosing Your Potatoes: While I prefer yellow (Yukon Gold) potatoes for their naturally creamy texture and buttery flavor, other varieties like Russet or red potatoes work wonderfully. Russets will yield a starchier, fluffier mash, ideal if you like a very thick soup, while red potatoes will hold their shape a bit more, offering a slightly chunkier consistency.
• The Best Cheese Matters: For optimal melt and flavor, always opt for freshly shredded cheese. Pre-shredded varieties often contain anti-caking agents that can hinder smooth melting. I typically use a mild cheddar, but don’t hesitate to experiment with sharp cheddar for a more pronounced cheesy punch, or even a Monterey Jack for extra creaminess. Feel free to adjust the amount to your personal cheesy delight!
• Mashing to Your Liking: A simple potato masher is perfect for achieving that ideal chunky-creamy balance. If you’re aiming for an ultra-smooth, velvety soup, an immersion blender (stick blender) is your best friend. Just be careful not to over-blend, which can sometimes lead to a gummy texture.
• Thickening the Soup (If Needed): If your soup turns out thinner than desired, don’t fret! It’s an easy fix. Simply create a cornstarch slurry by whisking together 2 tablespoons of cornstarch with 2 tablespoons of cold water. Stir this mixture into the soup, then turn your Instant Pot to the “Sauté” setting. Stir frequently until the soup begins to thicken to your preferred consistency.
• Bacon Convenience: While cooking fresh bacon adds incredible flavor, store-bought packaged bacon pieces can be a convenient substitute when you’re short on time.
• Don’t Skimp on the Scrape: After sautéing the onions and garlic, adding chicken stock and scraping the bottom of the pot (known as deglazing) is crucial. This step releases all the flavorful browned bits stuck to the bottom, preventing the “Burn” warning on your Instant Pot and enhancing the overall taste of your soup.

Ingredients for Your Irresistible Instant Pot Potato Soup

Gathering your ingredients is the first step to creating this warm and satisfying soup. Each component plays a vital role in building the layers of flavor and achieving that comforting, “loaded” quality. Here’s what you’ll need for this delicious Instant Pot Loaded Potato Soup:

• Bacon: The foundation of flavor and texture.
• Onion & Garlic: Aromatic essentials that build a savory base.
• Chicken Stock: The liquid base that infuses flavor into the potatoes.
• Yellow (Yukon) Potatoes: Chosen for their creamy texture when cooked.
• Salt & Pepper: Essential seasonings to enhance all flavors.
• Cheddar Cheese: For that irresistible, tangy, melty goodness.
• Sour Cream & Heavy Cream: The dynamic duo for ultimate richness and creaminess.
• Optional Thickener: Cornstarch and water for adjusting consistency.
• Garnish: More bacon, cheese, and fresh green onions for the perfect finish.

How to Master Your Instant Pot Potato Soup: Step-by-Step

Creating this rich and creamy Instant Pot Potato Soup is straightforward. Follow these steps for a perfect batch every time:

1. Begin by setting your Instant Pot to the “Sauté” function on medium heat. Once the pot is hot, add your chopped bacon. Cook until it’s wonderfully crispy, stirring occasionally. This usually takes about 8-10 minutes. Once done, remove the crispy bacon from the pot, leaving approximately 1 tablespoon of savory bacon grease behind. This grease will infuse the base of your soup with incredible flavor.
2. Into the reserved bacon grease, add the diced onions. Sauté them until they become soft and translucent, stirring every so often, for about 5-8 minutes. Next, stir in the minced garlic and cook for just about 30 seconds, until it becomes wonderfully fragrant. Be careful not to burn the garlic.





3. Pour the chicken stock into the pot. Make sure to scrape the bottom thoroughly with a wooden spoon to deglaze and release any flavorful browned bits. This prevents the “Burn” warning and adds depth to your soup. Then, add the diced potatoes, salt, and pepper to the pot, ensuring they are mostly submerged in the liquid.



4. Secure the lid on your Instant Pot and ensure the sealing valve is in the “Sealing” position. Select the “Pressure Cook” or “Manual” setting and set the cooking time to 10 minutes on high pressure. Allow approximately 12 minutes for the pot to come to pressure. Once the cooking cycle is complete, perform a quick release of the pressure.
5. Carefully remove the lid. Using a potato masher, mash the cooked potatoes directly in the pot until you achieve your desired consistency – whether you prefer a chunkier soup or a smoother base.



6. Now for the creamy goodness! Stir in the freshly shredded cheddar cheese, sour cream, and heavy cream until everything is well combined and the cheese has melted into the soup. If you desire an even thicker soup, prepare a slurry by whisking together 2 tablespoons of cornstarch with 2 tablespoons of water in a small bowl. Stir this mixture into the pot.



7. If you added the cornstarch slurry or simply prefer a thicker consistency, place the Instant Pot back on the “Sauté” setting over high heat. Cook for an additional 5 minutes, stirring occasionally, until the soup has thickened to your liking.
8. Serve your glorious Instant Pot Loaded Potato Soup piping hot. Generously top each bowl with the reserved crispy bacon, extra shredded cheddar cheese, and fresh sliced green onions for that authentic “loaded” experience. A dollop of extra sour cream is also a fantastic addition, if desired.

Spoon this hearty soup into individual bowls and serve immediately. Prepare for rave reviews!

Storing Leftovers & Make-Ahead Tips

This Instant Pot Loaded Potato Soup is so delicious, you might not have many leftovers! But if you do, here’s how to properly store it to enjoy its comforting flavors another day:

• Refrigeration: Leftover potato soup can be safely stored in an airtight container in the refrigerator for 4-5 days. Reheat gently on the stovetop or in the microwave, stirring occasionally. You might need to add a splash of milk or chicken stock to thin it out slightly as it can thicken in the fridge.
• Freezing: I generally do not recommend freezing this soup. Due to the high dairy content (heavy cream, sour cream, cheese), soups containing a significant amount of dairy tend to separate and become grainy or watery when thawed and reheated. The texture will not be as pleasant as freshly made soup. If you must freeze, consider making the base without dairy, freezing it, and then stirring in the dairy components upon reheating.

Craving More Instant Pot Comfort? Give These Recipes a Try!

If you’ve fallen in love with the ease and deliciousness of Instant Pot cooking, or simply adore a hearty soup, you’re in luck! Here are some other fantastic recipes that will warm you from the inside out and expand your culinary repertoire:

• Instant Pot Chicken and Rice Soup
• Hearty Chicken and Noodles
• Instant Pot Creamy Tortellini Chicken Soup
• Instant Pot Vegetable Soup
• Crock Pot Leek and Potato Soup
• Crock Pot Potato Soup
• Clam Chowder
• Lasagna Soup
• Stuffed Pepper Soup
• Slow Cooker Potato Soup (with frozen potatoes)
• Crock Pot Taco Soup
• 25 Fall Soup Recipes