Name: Instant Pot Loaded Potato Soup
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6
Cuisine: American
Ingredients: 1 tbsp butter; 1/2 medium onion, chopped; 1 clove garlic, minced; 2 lbs russet potatoes, peeled and chopped into 1/2" cubes; 3 sprigs dried thyme, remove leaves from stem; 1/8 tsp nutmeg; 28 oz chicken broth; 2 tsp salt; 1/2 tsp black pepper; 1 cup 1% milk; 2 tbsp cornstarch; 1/2 cup sour cream

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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. 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.

Butter
Onion
Garlic
Russet potatoes
Dried thyme
Nutmeg
Chicken broth
Salt
Black pepper
Milk
Cornstarch
Sour cream

How to make this recipe

1 – Set your instant pot to sauté mode. Once hot add in your butter (for healthier alternative, cooking spray will suffice.). Add your onion and sauté for 3 to 4 minutes until it begins to soften.

2 – Once your onion has softened, add in your garlic. Sauté for about a minute to release the flavors of the garlic.

3 – Press cancel on your instant pot. Add in your potatoes, thyme, nutmeg, broth, salt and pepper.

4 – Close and seal the lid on your instant pot. Close the valve. Select pressure cook on high for 4 minutes. Once the time is done cooking, naturally release 45 minutes, then do a manual release by opening the valve.

5 – Press cancel on your instant pot, then sauté mode. In a separate bowl mix together your milk and corn starch.

Once completely mixed together, add to your instant pot. Carefully stir the corn starch mixture making sure not to mash any potatoes to keep it second chunky. Allow it to sauté for about three minutes to thicken up.

6 – Mix your sour cream. Once fully incorporated, press cancel on your instant pot.

7 – Serve your potato soup with fun toppings such as bacon, cheese, and green onions! Enjoy!

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.

Click here to see my favorite Instant Pot.

You can also find my FREE Instant Pot cheat sheets here.

Calories per serving (1 cup): 358

Yield: 6 Servings

Instant Pot Loaded Potato Soup

Instant Pot loaded potato soup is perfect for those cooler months. Hearty and full of flavor and a great family weeknight meal.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Ingredients

1 tbsp butter
1/2 medium onion, chopped
1 clove garlic, minced
2 lbs russet potatoes, peeled and chopped into 1/2" cubes
3 sprigs dried thyme, remove leaves from stem
1/8 tsp nutmeg
28 oz chicken broth
2 tsp salt
1/2 tsp black pepper
1 cup 1% milk
2 tbsp cornstarch
1/2 cup sour cream

Instructions

Set your instant pot to sauté mode. Once hot add in your butter (for healthier alternative, cooking spray will suffice.). Add your onion and sauté for 3 to 4 minutes until it begins to soften.
Once your onion has softened, add in your garlic. Sauté for about a minute to release the flavors of the garlic.
Press cancel on your Instant Pot. Add in your potatoes, thyme, nutmeg, broth, salt and pepper.
Close and seal the lid on your Instant Pot. Close the valve. Select pressure cook on high for 4 minutes. Once the time is done cooking, naturally release 45 minutes, then do a manual release by opening the valve.
Press cancel on your Instant Pot, then sauté mode. In a separate bowl mix together your milk and corn starch. Once completely mixed together, add to your instant pot. Carefully stir the corn starch mixture making sure not to mash any potatoes to keep it second chunky. Allow it to sauté for about three minutes to thicken up.
Mix your sour cream. Once fully incorporated, press cancel on your instant pot.
Serve your potato soup with fun toppings such as bacon, cheese, and green onions! Enjoy!