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Instant Pot Potato Soup

Warm, comforting and hearty, this Instant Pot Potato Soup is an easy family favorite recipe that’s made in minutes. Topped with bacon, cheese and green onions!

A THICK AND HEARTY SOUP MADE FAST!

I have really loved learning how to make different soups in the instant pot. What used to take an hour or more now only takes minutes. With bacon, onions, cheese, potatoes and more, you really cannot go wrong with this Instant Pot Potato Soup. This is a highly requested recipe in my house and we enjoy eating soup all year long. If you want that soup that has tons of flavor and whips up in a snap, then you have to make my Instant Pot Loaded Potato Soup recipe!

Spoon holding up some of the Instant Pot Loaded Potato Soup over a bowl.

TIPS FOR MAKING INSTANT POT LOADED POTATO SOUP:

  • I use yellow/gold potatoes in this soup but others can be substituted: russet or red potatoes work as well.
  • Freshly shredded cheese is best since it melts better. But pre-shedded cheese will work too! You can use as little or as much cheese as you enjoy!
  • I like to use a mild cheddar in this recipe but you can use sharp or medium if you would like a more potent flavor.
  • A potato masher is used to mash up the potatoes. You can choose how chunky or creamy you like this. For a super smooth soup, you can also use an immersion blender.
  • If you find the soup came out too thin, it’s an easy fix. Just make a slurry of cornstarch and water (2 Tablespoons cornstarch plus 2 Tablespoons water whisked together) and stir it in. Turn the pot on the sauté setting. It will begin to thicken. Stir often.
  • Store bought packaged bacon pieces work well in a pinch.
Instant Pot Potato Soup recipe from The Country Cook, label scooping a serving of potato soup out of the instant pot.

INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)

  • bacon
  • onion
  • garlic
  • chicken stock
  • yellow (Yukon) potatoes
  • salt and pepper
  • pepper
  • cheese
  • sour cream
  • heavy cream
yellow potatoes, bacon, garlic, cheddar cheese, chicken stock, onion, heavy cream, salt and pepper.

HOW TO MAKE INSTANT POT POTATO SOUP:

Place the instant pot onto the saute setting over medium heat. Once hot, cook the bacon until crispy, stirring occasionally, about 8-10 minutes. Take out the bacon and reserve 1 tablespoon of the bacon grease at the bottom of the pot.

Bacon pieces frying in an instant pot.

 

Add the onions and cook until softened, stirring occasionally, 5-8 minutes. Then add the garlic and cook until fragrant, 30 seconds.

Onions fried in instant pot with garlic.

Add the chicken stock to the pot, scrape off any bits left on the bottom of the pot. Next add the potatoes, salt, and pepper. Place on the lid, close the valve, and pressure cook on high for 10 minutes. It will take about 12 minutes to come to pressure. Quick-release once it is done cooking.

Potatoes, salt, pepper and stock added to instant pot.

Mash the potatoes with a potato masher until you get the desired consistency. 

cooked potatoes in chicken broth in instant pot.

Stir in the cheddar cheese, sour cream, and heavy cream. If you like a thicker soup, in a small bowl whisk together the cornstarch and water, stir it into the pot. 

Cheese, sour cream and heavy cream added to instant pot.

Place the pot back on the saute setting over high heat and cook an additional 5 minutes, stirring occasionally, until thickened. Top with crispy bacon, cheddar cheese and green onions. 

Finished Loaded Potato Soup topped with cheese, bacon and green onions shown inside instant pot.

Spoon into bowls and served topped with bacon, green onions, cheese and sour cream if desired.

loaded potato soup shown served in a white bowl.

HOW TO STORE LEFTOVERS:

  • This Instant Pot Loaded Potato Soup Recipe can be kept in the refrigerator for 4-5 days stored if stored in a lidded airtight container.
  • I do not recommend freezing this soup because of the dairy. Freezing soups that contain dairy do not reheat well and tends to separate.

CRAVING MORE RECIPES? GIVE THESE A TRY!

Close up of Instant Pot Loaded Potato Soup on ladle square image

Instant Pot Potato Soup

Warm, comforting and hearty, this Instant Pot Potato Soup is an easy family favorite recipe that's made in minutes. Topped with bacon, cheese and green onions!
5 from 2 votes
Print Pin Rate
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Servings: 6

Ingredients

  • 4 slices bacon, chopped into pieces
  • 1 cup diced onion
  • 4 cloves garlic, minced
  • 32 ounce carton chicken stock
  • 2 ½ pounds yellow potatoes, peeled, diced into 1-inch pieces
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • 3 cups freshly shredded cheddar cheese plus more for garnish
  • 1 cup sour cream
  • 1 cup heavy cream

To thicken soup (optional)

  • 2 Tablespoons cornstarch optional
  • 2 Tablespoons water optional
  • sliced green onions, bacon, cheese, for topping

Instructions

  • Place the instant pot onto the saute setting over medium heat. Once hot, cook the bacon until crispy, stirring occasionally, about 8-10 minutes. Take out the bacon and reserve 1 tablespoon of bacon grease at the bottom of the pot.
  • Add the onions and cook until softened, stirring occasionally, about 5-8 minutes. Add the garlic and cook until fragrant, 30 seconds.
  • Add the chicken stock to the pot, scrape off any bits left on the bottom of the pot. Add the potatoes, salt, and pepper.
  • Click the lid into place, close the valve, and pressure cook on high for 10 minutes. It will take about 12 minutes to come to pressure. Quick-release once it is done cooking.
  • Mash the potatoes with a potato masher until you get the desired consistency.
  • Stir in the cheddar cheese, sour cream, and heavy cream. If you like a thicker soup, in a small bowl whisk together the cornstarch and water, stir it into the pot.
  • Place the pot back on the saute setting over high heat and cook an additional 5 minutes, stirring occasionally, until thickened.
  • Serve with garnishes of crispy bacon, shredded cheddar cheese and green onions.

Notes

  • I use yellow/gold potatoes in this soup but others can be substituted: russet or red potatoes work as well.
  • Freshly shredded cheese is best since it melts better. But pre-shedded cheese will work too! I like to use a mild cheddar in this recipe but you can use sharp or medium if you would like a more potent flavor.
  • Use as little or as much cheese as you prefer. 
  • A potato masher is used to mash up the potatoes. You can choose how chunky or creamy you like this. For a super smooth soup, you can also use an immersion blender.
  • If you find the soup came out too thin, it’s an easy fix. Just make a slurry of cornstarch and water (2 tbsp cornstarch plus 2 tbsp water whisked together) and stir it in. Turn the pot on the sauté setting. It will begin to thicken. Stir often.
  • Store bought packaged bacon pieces work well in a pinch.
Course: Main Course, Soup
Cuisine: American

Nutrition

Calories: 724kcal | Carbohydrates: 47g | Protein: 26g | Fat: 49g | Sodium: 1111mg | Fiber: 5g | Sugar: 6g

Nutritional Disclaimer

“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.

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