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    Home » Instant Pot

    Instant Pot Loaded Potato Soup

    Published: March 19, 2019 - Last updated: February 24, 2023 by Erika

    instant pot loaded potato soup thumbnail picture.
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    instant pot loaded potato soup pin

    This post contains affiliate links. I make a commission from sales. As an Amazon Associate, I earn from qualifying purchases. For more information, read my disclosure policy.

    Instant Pot Loaded Potato Soup is hearty, flavorful and perfect for chilly days or as a comforting meal. This recipe is easy to prepare in the Instant Pot, making it a quick and convenient meal for busy weeknights.

    bowl of potato soup in front of the Instant Pot.
    Jump to:
    • Why You'll Love This Recipe
    • Ingredients You'll Need
    • Step-By-Step Instructions
    • Expert Tips
    • Variations
    • Storing & Freezing
    • Recipe FAQ's
    • More Soup Recipes You'll Love
    • Instant Pot Loaded Potato Soup

    Check out my Instant Pot Chicken Barley Soup and Instant Pot Sausage And Spinach Soup for more Instant Pot soup recipes.

    Instant Pot loaded potato soup is a popular and tasty soup that is easy to make using an Instant Pot. The potatoes are cooked until tender in the Instant Pot, which helps to speed up the cooking process and infuse the flavors of the other ingredients.

    This soup is a perfect meal for cold days or as a comforting dish anytime.

    close up view bowl of potato soup.

    Why You'll Love This Recipe

    • It's easy to make. This recipe is simple and straightforward to follow, and the Instant Pot makes the cooking process quick and hassle-free.
    • It's hearty and comforting. Loaded with chunks of tender potatoes and warm spices, this soup is a comforting and satisfying meal that is perfect for cold or rainy days.
    • It's versatile. This soup makes a great lunch or dinner, and it can also be served as a side dish or appetizer.
    • It's delicious. With the combination of butter, onion, garlic, and various seasonings, this soup is packed with flavor. Plus, the addition of toppings like bacon, cheese, and green onions takes it to the next level.

    Ingredients You'll Need

    instant pot loaded potato soup labeled ingredients.
    • Butter: Adds richness and flavor.
    • Onion: Provides a savory and slightly sweet flavor, and adds texture.
    • Garlic: Helps to enhance the overall taste of the soup.
    • Russet Potatoes: The star ingredient of the soup, they provide a hearty and filling base.
    • Dried Thyme: Adds an earthy, slightly sweet flavor.
    • Nutmeg: Provides a warm and slightly sweet flavor that complements the other ingredients.
    • Chicken Broth: Adds richness and depth of flavor to the soup, and helps to keep the potatoes moist while cooking.
    • Salt & Ground Black Pepper: Used to season and enhance the flavor of the soup.
    • Milk: Adds a creamy and rich texture.
    • Cornstarch: Helps to thicken the soup and create a smooth and velvety texture.
    • Sour Cream: Adds a tangy and slightly tart flavor to the soup, and helps to balance out the richness of the other ingredients.

    Step-By-Step Instructions

    two image process making instant pot loaded potato soup.

    Step 1:

    Set the Instant Pot to sauté mode and add the butter. Once the butter has melted, add the chopped onion and minced garlic. Sauté for 2-3 minutes, until the onion is translucent.

    Step 2:

    Add the diced potatoes, dried thyme, and nutmeg to the Instant Pot. Stir to combine.

    Step 3:

    Pour in the chicken broth, salt, and black pepper. Stir to combine.

    Step 4:

    Close the Instant Pot lid and set it to high pressure for 10 minutes. Once the cooking time is complete, allow the pressure to release naturally for 10 minutes before manually releasing the remaining pressure.

    Step 5:

    In a small bowl, whisk together the milk and cornstarch until smooth.

    Step 6:

    Stir the milk mixture into the soup in the Instant Pot. Set the Instant Pot to sauté mode again and stir until the soup has thickened.

    Step 7:

    Stir in the sour cream until well combined. Serve the soup hot, topped with your favorite loaded potato toppings like bacon bits, cheese, and green onions.

    NOTE: You can print the FULL recipe with all ingredients & detailed instructions below!

    top view bowl of potato soup.

    Expert Tips

    • Use the right potatoes. Russet potatoes are the best choice for this recipe as they have a high starch content, which helps to create a creamy and smooth texture.
    • Cut the potatoes evenly. Cutting the potatoes into even-sized chunks will ensure that they cook evenly and prevent some pieces from becoming overcooked or undercooked.
    • Sauté the onions and garlic first. Sautéing the onions and garlic in butter before adding the other ingredients will help to bring out their flavors and create a savory base for the soup.
    • Adjust the consistency of the soup. If you prefer a thicker soup, you can add more cornstarch or less milk. If you prefer a thinner soup, you can add more chicken broth or milk.
    • Let the soup sit for a few minutes. Once the soup is done cooking, allow it to sit for a few minutes before serving. This will help the flavors to meld together and create a more cohesive taste.

    Variations

    • Vegetarian: Substitute vegetable broth for chicken broth and skip the bacon toppings.
    • Gluten-free: Use a gluten-free chicken broth and substitute cornstarch with a gluten-free thickening agent, such as tapioca starch or potato starch.
    • Spicy: Add chopped jalapeños, red pepper flakes or cayenne pepper to the soup for an extra kick.
    • Cheesy: Add shredded cheddar cheese to the soup, either mixed in or as a topping.
    • Creamy: Use heavy cream instead of milk for an extra creamy and indulgent soup.
    • Ham and Potato: Add diced ham to the soup for a hearty and flavorful twist.

    Storing & Freezing

    Storing: Let the soup cool down to room temperature, then transfer to an airtight container. Store the container in the refrigerator for up to 4 days.

    Freezing: Let the soup cool down to room temperature. Transfer the soup to an airtight container or freezer-safe bag. Store the container or bag in the freezer for up to 3 months.

    Recipe FAQ's

    Can I make this soup on the stovetop instead of in the Instant Pot?

    Yes, you can make this soup on the stovetop. Simply follow the same recipe instructions but cook the soup in a large pot on medium heat until the potatoes are tender.

    Can I skip the sour cream or use a non-dairy alternative?

    Yes, you can skip the sour cream altogether or use a non-dairy alternative, such as coconut cream or vegan sour cream.

    How do I thicken the soup if it's too thin?

    You can use cornstarch or flour as a thickening agent. Mix the cornstarch or flour with a little bit of cold water until it forms a paste, then add it to the soup and stir until it thickens.

    Can I use water instead of chicken broth?

    Yes, you can use water instead of chicken broth, but using chicken broth will give the soup a richer flavor.

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    If you love this recipe, please leave a comment with a five-star rating — or simply hit the five-star button in the recipe card. Don't forget to signup for my newsletter.

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

    instant pot loaded potato soup thumbnail picture.

    Instant Pot Loaded Potato Soup

    Erika
    Instant Pot loaded potato soup is hearty, flavorful and perfect for chilly days or as a comforting meal. This recipe is easy to prepare in the Instant Pot, making it a quick and convenient meal for busy weeknights.
    4.96 from 22 votes
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 20 mins
    Total Time 35 mins
    Course Instant Pot
    Cuisine American
    Servings 6 Servings
    Calories 232 kcal

    Equipment

    • Cutting Board, 3 Piece
    • Utensil Set, 3-Piece
    • Measuring Spoons and Measuring Cups
    • Instant Pot Duo 7-in-1 Electric Pressure Cooker

    Ingredients
      

    • 1 tablespoon butter
    • ½ medium onion chopped
    • 1 clove garlic minced
    • 2 pounds russet potatoes peeled and chopped into ½" cubes
    • 3 sprigs dried thyme remove leaves from stem
    • ⅛ teaspoon nutmeg
    • 28 ounces chicken broth
    • 2 teaspoons salt
    • ½ teaspoon black pepper
    • 1 cup 1% milk
    • 2 tablespoons cornstarch
    • ½ cup sour cream
    Prevent your screen from going dark

    Instructions
     

    • Set the Instant Pot to sauté mode and add the butter. Once the butter has melted, add the chopped onion and minced garlic. Sauté for 2-3 minutes, until the onion is translucent.
    • Add the diced potatoes, dried thyme, and nutmeg to the Instant Pot. Stir to combine.
    • Pour in the chicken broth, salt, and black pepper. Stir to combine.
    • Close the Instant Pot lid and set it to high pressure for 10 minutes. Once the cooking time is complete, allow the pressure to release naturally for 10 minutes before manually releasing the remaining pressure.
    • In a small bowl, whisk together the milk and cornstarch until smooth.
    • Stir the milk mixture into the soup in the Instant Pot. Set the Instant Pot to sauté mode again and stir until the soup has thickened.
    • Stir in the sour cream until well combined. Serve the soup hot, topped with your favorite loaded potato toppings like bacon bits, cheese, and green onions.

    Notes

    • Use the right potatoes. Russet potatoes are the best choice for this recipe as they have a high starch content, which helps to create a creamy and smooth texture.
    • Cut the potatoes evenly. Cutting the potatoes into even-sized chunks will ensure that they cook evenly and prevent some pieces from becoming overcooked or undercooked.
    • Sauté the onions and garlic first. Sautéing the onions and garlic in butter before adding the other ingredients will help to bring out their flavors and create a savory base for the soup.
    • Adjust the consistency of the soup. If you prefer a thicker soup, you can add more cornstarch or less milk. If you prefer a thinner soup, you can add more chicken broth or milk.
    • Let the soup sit for a few minutes. Once the soup is done cooking, allow it to sit for a few minutes before serving. This will help the flavors to meld together and create a more cohesive taste.
    • Storing: Let the soup cool down to room temperature, then transfer to an airtight container. Store the container in the refrigerator for up to 4 days.
    • Freezing: Let the soup cool down to room temperature. Transfer the soup to an airtight container or freezer-safe bag. Store the container or bag in the freezer for up to 3 months.

    Nutrition

    Calories: 232kcalCarbohydrates: 33gProtein: 8gFat: 6gSaturated Fat: 5gPolyunsaturated Fat: 1gCholesterol: 14mgSodium: 838mgFiber: 2gSugar: 5g

    All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.

    Keyword Instant Pot Loaded Potato Soup, Loaded Potato Soup, potato soup
    Tried this recipe?Let us know how it was!
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    Reader Interactions

    Comments

    1. Jessica

      May 30, 2019 at 4:22 pm

      This looks amazing! I can’t wait to try it!!

      Reply
    2. Debi

      April 02, 2020 at 5:11 pm

      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!

      Reply
    3. Candice

      April 02, 2020 at 6:58 pm

      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.

      Reply
    4. Ramona

      April 02, 2020 at 9:54 pm

      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.

      Reply
      • simplylowcal

        April 03, 2020 at 8:27 pm

        Thanks, Ramona. You could mix cream cheese and milk together, with a little chicken bouillon paste to replace the cream of chicken soup.

        Reply
    5. Laura

      June 25, 2020 at 7:39 pm

      Amazing!!

      Reply
    6. Jess

      November 20, 2020 at 4:38 pm

      My all-time favorite soup for those cold winter months!

      Reply
    7. Chris Collins

      November 20, 2020 at 4:48 pm

      Now this is my kinda soup! Love that it's made in the IP too!

      Reply
    8. Katherine

      November 20, 2020 at 5:02 pm

      This soup looks so creamy and tasty!

      Reply
    9. Marie-Charlotte Chatelain

      November 20, 2020 at 5:05 pm

      Oh wow this sounds like the best way to warm up on a cold day

      Reply
    10. Bintu | Recipes From A Pantry

      November 20, 2020 at 5:28 pm

      I love soup at this time of the year and this one is divine. I will definitely be making this time and time again - delicious!

      Reply

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    Hi and welcome! My name is Erika and I’m a huge foodie with an appetite for almost anything. I love all foods, especially desserts! I try to cook things that are simple, practical, and delicious. Read More…

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