Instant Pot Loaded Potato Soup

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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.

Love my Instant Pot loaded potato soup without heavy whipping cream? Try more of my favorite Instant Pot soups: Instant Pot Chicken Barley Soup, Instant Pot Sausage And Spinach Soup, and Instant Pot 15 Bean and Ham Soup.

If you love loaded 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 Potato Soup

Step 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.

Step 2:

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

Step 3:

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

Step 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.

Step 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.

Step 6:

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

Step 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.

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

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Yield: 6 Servings

Instant Pot Loaded Potato Soup

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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.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

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

Instructions

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!

Notes

If desired, serve soup garnished with chopped bacon, green onions, and more cheese.

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.

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Nutrition Information:

Yield:

6
Amount Per Serving: Calories: 232Total Fat: 6gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 14mgSodium: 838mgCarbohydrates: 33gFiber: 2gSugar: 5gProtein: 8g

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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