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Instant Pot loaded potato soup is perfect for those cooler months. Hearty and full of flavor and a great family weeknight meal.
If you love baked potato soup, then I know you will love this Instant Pot loaded potato soup recipe. It doesn’t take a lot of ingredients and it really comes together quickly. Potato soups are a big comfort food, and with the addition of cheese it’s hard sometimes to stop at only one bowl. I added bacon to my soup because bacon makes everything better. The saltiness it gives to the soup is really good.
What are russet potatoes?
Russet potatoes are the most common variety of potato in the United States. They are are high in antioxidants, are a good source of iron and magnesium.
Why you’ll love this recipe
- Instant Pot does most of the work
- Soup tastes like it’s been cooking for hours
- Make a great family meal
Ingredients
What you’ll need to make this recipe.
- Olive oil
- Onion
- Garlic
- Chicken broth
- Cream of chicken soup
- Russet potatoes
- Salt
- Black pepper
- Milk
- Flour
- Shredded cheddar cheese
How to make this recipe
1 РPlace the olive oil in the pot and turn on the saut̩ button. Heat the olive oil, then add the onions and cook for a few minutes, until soft.
2 – Add the garlic and cook for 1 minute, while stirring, so garlic doesn’t burn.
3 – Add the chicken broth, canned soup, potatoes, salt, and pepper and stir well.
4 – Put the lid on and close the vent valve. Cook over manual high pressure for 10 minutes, then quick release the pressure.
5 – While the soup is cooking, stir together the milk and flour in a small bowl to make a slurry.
6 – After soup is done cooking, oven valve carefully. Once steam has completely released and the pin has dropped, open the lid and stir in the slurry.
7 – Turn the pot on to sauté and cook the soup for about 5 minutes, until it’s thickened.
8 – Stir in the 2 cups of cheddar cheese and stir until melted.
What toppings go on Potato Soup?
You can add whatever toppings you’d like such as additional shredded cheese, crumbled bacon, green onion, or sour cream.
How long does potato soup last in the refrigerator?
Homemade potato soup will last for about 3 to 4 days in an airtight container in the refrigerator.
Can I freeze potato soup?
Yes, potato soup can be stored safely in the freezer for 2 to 3 months in a freezer safe resealable bag. Please note, potatoes tend to change consistency after they’ve been defrosted.
Please Note
The Instant Pot needs to come to pressure before the cooking time starts, similar to an oven that needs to preheat. The cooking time doesn’t actually start until pressure builds, which can take anywhere from 5-15 minutes, sometimes longer depending on how full the pot is and how much liquid there is inside. Once it reaches pressure the Instant Pot will beep, and the cook time will begin to count down. Please, make sure to consider that extra time when planning your meal.
Calories per serving (1 cup): 358
Loaded Potato Soup Instant Pot
Ingredients
- 1 tbsp olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups chicken broth
- 10.5 oz can condensed cream of chicken soup
- 7 medium sized russet potatoes, peeled and chopped into 1" cubes
- 2 tsp salt
- 1/2 tsp black pepper
- 1 cup milk
- 1 tbsp flour
- 2 cups shredded cheddar cheese
Instructions
- Turn on the sauté button on the Instant Pot, and heat olive oil. Add onions and cook until soft, about 3 minutes. Add garlic. Cook for additional 1 minute, while stirring, so garlic doesn't burn.
- Add in chicken broth, canned soup, potatoes, salt, and pepper to the pot, stir well. Put lid on the Instant Pot and close the vent valve. Cook over manual high pressure for 10 minutes, then quick release the pressure.
- While soup is cooking, stir together the milk and flour in a small bowl to create a slurry.
- After soup is done cooking, oven valve carefully. Once steam has completely released and the pin has dropped on the lid, open the lid and stir in the slurry. Turn pot on to sauté and cook the soup for 4-5 minutes, until thickened. Stir in the 2 cups of cheddar cheese and stir until melted.
Notes
- If desired, serve soup garnished with chopped bacon, green onions, and more cheese.
- Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Nutrition
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Enjoy!
This looks amazing! I can’t wait to try it!!
Thank you! I hope you enjoy! 🙂
The IP makes things so much easier. I don’t know why I don’t use it more, but this soup was perfect for dinner this week. Thanks for sharing it!
Thanks, Debi. I’m glad you enjoyed it. 🙂
I just love how easy all your recipes are, Erika! This one is no different… easy to make, easy ingredients, and packed with flavor… yum! Will be making this again.
Thanks so much, Candice. 🙂
I really love the idea of this soup, what could I use instead of canned soup as I really don’t like that – this looks really delicious and it makes me so hungry now.
Thanks, Ramona. You could mix cream cheese and milk together, with a little chicken bouillon paste to replace the cream of chicken soup.
Amazing!!
Thanks, Laura. I’m glad you enjoyed it. 🙂