Instant Pot Loaded Potato Soup

5 from 3 votes

Warm up with a smooth, delicious bowl of this Instant Pot Potato Soup. No need to spend all day in the kitchen, this creamy soup can be made in minutes!

Prep Time15

Cook Time2

Come to Pressure Time10

Total Time27

Course: Soup

Cuisine: American, Instant Pot

Keyword: Instant Pot Potato Soup

Servings: servings

Calories: 422kcal

Author: Erica Walker

Equipment

1 Instant Pot Pressure Cooker

Ingredients

2 pounds Yukon Gold potatoes (or russet potatoes)
6 slices bacon
1/2 cup chopped onion
32 ounces chicken broth
1/4 cup milk (optional for thickening)
2 tablespoons cornstarch (optional for thickening)
2 cups heavy cream
salt and pepper to taste
1 cup shredded cheese
shredded cheese (for garnish)
chopped green onion (for garnish)

Instructions

Rinse and dice potatoes into 1" cubes. Set aside.
Set Instant Pot to "Saute" mode and cook bacon until desired crispiness. Remove bacon to paper towels and allow to cool. Crumble bacon and set aside.
Keep Instant Pot on "Saute" mode. Cook onions in bacon grease until transparent and cooked through. Add a little cooking oil if there isn't enough bacon grease to cook the onions.
Add broth and scrape up any browned bits on the bottom of the Instant Pot. It is important to scrape up as much as you can off the bottom to avoid getting the burn notice. Press "cancel" on the Instant Pot to stop the "Saute" mode.
Add potatoes and press the "manual" button. Set for high pressure for 2 minutes. Place the lid on the Instant Pot and set the valve to "sealing". Quick release when finished.
If you want some potato dices in the soup, remove half of the potatoes and set aside. If you want a purely creamy soup with no chunks, leave all the potatoes in the Instant Pot.
Use blender or an immersion blender (hand blender) and blend the potatoes in the Instant Pot until creamy.
If you want a creamier soup, press "saute" on the Instant Pot. Combine milk and cornstarch to make a slurry and slowly stir into the soup. Only add a little at a time until thickened to desired consistency and be sure to constantly be scraping the bottom of the pot to avoid burning. You may not need all of the slurry mixture.
Set the Instant Pot to "Warm" and stir in the cream until smooth and well combined. Season with salt and peppers. Add cheese (and potatoes if you have some set aside).
Serve immediately and garnish with bacon crumbles, cheese, and chopped green onion.

Notes

Use a metal spatula to stir your soup. That way you are always scraping along the bottom to make sure the soup isn't sticking or burning.
If thickening, stir in cornstarch slurry slowly. It will thicken quickly and you may not need all the slurry.
Don't freeze the leftovers. Cream soups do not freeze well. It is best to refrigerate in an airtight container.

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