Baked Potato Soup Instant Pot Recipe

When the weather turns cold and you’re craving comfort food that’s both hearty and satisfying, Baked Potato Soup is one of the best choices you can make. And if you’re looking for a quicker way to make this creamy, cheesy delight, the Instant Pot is a game changer. This method cuts down the cooking time dramatically while still producing that rich, velvety texture and flavor we all crave from a good bowl of potato soup.

This recipe is packed with all the good stuff: soft, tender potatoes, bacon, creamy broth, and plenty of cheese. It’s like eating a baked potato in soup form, but with a lot more warmth and comfort. Best of all, it’s an easy-to-make dish that can feed a crowd or provide plenty of leftovers for later.

Let’s dive into the details of how you can make this Instant Pot Baked Potato Soup and create a bowl of cozy goodness that’s sure to please everyone at the table.

Baked Potato Soup Instant Pot Recipe

Baked Potato Soup in the Instant Pot is an ideal blend of convenience and taste. By using the pressure cooker feature, we’re able to cut down on the usual long cooking times, making it a perfect weeknight meal or a cozy weekend treat. The Instant Pot speeds up the process of cooking the potatoes, ensuring they’re tender and ready to be transformed into a creamy soup without all the waiting.

Here’s how to make it:

Ingredients Needed

To make this Instant Pot Baked Potato Soup, you’ll need the following ingredients:

• 6 medium potatoes (Yukon Golds or Russets work best)
• 4 slices of bacon (plus extra for garnish)
• 1 medium onion, finely diced
• 3 cloves garlic, minced
• 4 cups chicken broth (or vegetable broth for a vegetarian version)
• 1 cup heavy cream
• 1 cup shredded cheddar cheese (reserve some for garnish)
• 1/4 cup sour cream (for extra creaminess)
• 2 tablespoons unsalted butter
• 1 teaspoon salt (adjust to taste)
• 1/2 teaspoon black pepper
• 1/2 teaspoon smoked paprika (optional, for depth of flavor)
• Chopped green onions (for garnish)

These ingredients come together to create a comforting, cheesy, and slightly smoky soup, with the richness from the heavy cream and sour cream balanced by the savory depth from the bacon and broth.

Cooking Instructions

Making this soup in the Instant Pot couldn’t be easier! Just follow these steps:

1. Prepare The Potatoes

   • Wash and peel the potatoes, then cut them into bite-sized cubes. No need to be perfect; they’ll break down a little during cooking.

2. Sauté The Bacon

   • Turn the Instant Pot to Sauté mode. Add the bacon and cook until crispy, around 4-5 minutes. Once done, remove the bacon and set aside. Keep the rendered bacon fat in the pot.

3. Sauté The Onion And Garlic

   • In the same bacon fat, add the diced onion and cook for 2-3 minutes until softened. Add the minced garlic and sauté for another 30 seconds until fragrant.

4. Add The Potatoes

   • Add the cubed potatoes into the Instant Pot and stir to coat them in the bacon fat and onion mixture.

5. Add Liquids And Seasonings

   • Pour in the chicken broth, heavy cream, and sour cream. Sprinkle in the salt, pepper, and smoked paprika (if using). Give everything a good stir to combine.

6. Cook Under Pressure

   • Close the Instant Pot lid and set it to Manual or Pressure Cook on high for 8 minutes. Ensure the valve is set to sealing.

7. Quick Release

   • Once the cooking time is up, perform a quick release by turning the valve to venting. Be cautious of the steam.

8. Mash The Potatoes

   • Open the lid and use a potato masher or the back of a spoon to mash some of the potatoes for that creamy, chunky texture. You can leave some potato chunks if you like a little more bite.

9. Add The Final Touches

   • Stir in the butter and shredded cheddar cheese until melted and smooth. Taste and adjust seasoning if necessary.

10. Garnish

    • Serve the soup hot with crispy bacon crumbles, extra shredded cheddar cheese, and a sprinkle of chopped green onions on top.

Ingredient Insights

Here’s a deeper look at why these ingredients work so well together:

• Potatoes: The base of this soup, potatoes provide texture, heartiness, and that familiar comfort food taste. Yukon Golds are great because they’re naturally creamy, but Russets work well too.
• Bacon: Bacon gives the soup a salty, savory, and smoky flavor that’s essential to achieving that ’baked potato’ vibe. The crispy bacon adds crunch and flavor contrast to the creamy soup.
• Chicken Broth: This serves as the flavorful liquid foundation of the soup. You could use vegetable broth to make this dish vegetarian, but chicken broth adds a depth of savory flavor that’s hard to replicate.
• Heavy Cream & Sour Cream: These are the key players in giving the soup its luxurious creaminess. The sour cream adds a subtle tang that balances the richness of the cream, making each spoonful indulgent yet not too heavy.
• Cheddar Cheese: No baked potato is complete without cheese. The sharp cheddar cheese melts into the soup and gives it that cheesy, gooey goodness we all love.

Expert Tips

To take your Instant Pot Baked Potato Soup to the next level, consider these expert tips:

• Use Bacon Grease: Don’t throw out the bacon grease after cooking the bacon. Sauté the onions and garlic in it to add extra flavor to the base of your soup. It’s the secret to making the soup taste even more indulgent!
• Mash to Your Preference: Mash the potatoes as much or as little as you like. For a chunkier soup, mash just a few potatoes. For a creamier, smooth soup, mash them all.
• Add Extra Veggies: If you want to sneak in some extra nutrition, feel free to toss in some chopped carrots or celery when you sauté the onions. They’ll soften and blend right into the soup without overpowering the flavor.
• Control the Thickness: If you prefer a thicker soup, you can mash more potatoes. Alternatively, you can thicken the soup by simmering it without the lid for a few minutes after the pressure cooking step.
• Fresh Herbs for Garnish: While green onions are classic, adding fresh thyme or parsley as a garnish can elevate the flavor profile and bring a fresh, herby note to the dish.

Recipe Variations

While this recipe is already delicious, there’s plenty of room for creativity. Here are a few fun variations:

• Bacon Alternatives: If you don’t eat pork, turkey bacon or even crispy pancetta can serve as a great substitute. For a vegetarian version, you can omit the bacon altogether or replace it with sautéed mushrooms for that umami depth.
• Spicy Twist: Add a chopped jalapeño or a dash of cayenne pepper for some heat. This will add a spicy kick that contrasts nicely with the richness of the cheese and cream.
• Loaded Potato Soup: Make it even more like a loaded baked potato by adding extras like sautéed mushrooms, broccoli, or even bits of cooked chicken. You can also top it with sour cream, crumbled crispy bacon, and shredded cheese for the full loaded experience.
• Dairy-Free Version: If you’re looking for a dairy-free option, try substituting the heavy cream with coconut cream or cashew cream. Use a non-dairy cheese and sour cream to maintain that familiar creamy texture.

Final Words

This Instant Pot Baked Potato Soup is the epitome of cozy, comfort food that’s both simple to make and bursting with flavor. The creamy texture, combined with the smoky bacon and melty cheese, offers the perfect balance of richness without feeling too heavy. Whether you’re making it for a quick weeknight meal or a Sunday dinner, this soup is sure to become a new family favorite.

The best part? It’s all made in the Instant Pot, so you can spend less time watching the pot and more time enjoying the fruits of your labor.