This Instant Pot Loaded Potato Soup is creamy, delicious, and tastes like you slaved over it all day! It’s easy to prepare and is ready in a flash thanks to the Instant Pot. There’s also a slow cooker version if you’d rather prepare it that way!
Hello and happy New Year! I don’t know about you, but if your weather has been anything like ours lately, then soup is about all I want to eat!
Where we live in Texas was absolutely frigid last week!
We took a short trip to Dallas to visit some friends and family before school started back for the kids. Honestly, it felt more like we had taken a flight to northern Alaska!
While we were in Dallas, we ate at some pretty amazing restaurants. If you’re ever there visiting or in the area, check out Whistle Britches for some incredible fried chicken.
I got their biscuit with fried chicken, honey butter, and jalapeño jam. I am craving another one so bad I almost want to make the three hour drive again just for that!
We also had some outstanding barbeque from a place called The Pecan Lodge. I highly recommend the ribs, pulled pork, Mac and cheese, and collared greens (holy moly were those good!)
After returning from our chilly trip though, all I wanted to do was put on some warm fuzzy socks and curl up with a bowl of this Instant Pot Loaded Potato Soup.
I’ve been busy creating recipes for my Instant Pot and am super excited about this one.
This recipe is an adaptation of the Slow Cooker version shared by Carrie of Kenarry: Ideas for the Home on my site, and it came out so good and was ready in a flash!
She also has a great recipe for Slow Cooker Cabbage Roll Soup here, and you can visit her site to check out my Crockpot Cheeseburger Soup, too!
If you’d like to try the slow cooker version of this Instant Pot Loaded Potato Soup, you can find that recipe HERE.
Instant Pot Loaded Potato Soup (with a slow cooker version)
Ingredients
- 1 Tablespoon butter
- 1 medium onion,, diced
- 3 cloves garlic,, minced
- 3 cups chicken broth
- 1 can/box cream of chicken soup, (I prefer Pacific Foods brand)
- 7-8 medium sized russet potatoes,, peeled and chopped into 1 inch cubes (about 2.5 pounds of potatoes)
- 1 1/2 teaspoons salt, (or more/less to taste)
- black pepper to taste, (I like a lot of pepper)
- 1 cup milk
- 1 tablespoon flour
- 2 cups shredded cheddar cheese, (I use sharp cheddar)
Garnish:
- 5-6 slices bacon, (cooked and chopped)
- sliced green onions
- shredded cheddar cheese
Instructions
- Add butter to the Instant Pot and turn on the sauté button. Once butter is melted, add in the onions and cook for 3-4 minutes until soft. Add in the garlic and cook for one additional minute until fragrant, stirring constantly so that garlic does not burn.
- Add the chicken broth, cream of chicken soup, potatoes, salt, and pepper to the pot, and stir well. Place the lid on the Instant Pot and turn the vent valve to "sealing." Cook over manual high pressure for 10 minutes, then quick release the pressure.
- Meanwhile, stir together the milk and flour in a small bowl to create a slurry. Set aside.
- Once the steam has completely released and the pin has dropped on the lid, open the lid and stir in the slurry. Turn the pot to sauté and cook the soup for 4-5 minutes, until thickened. Stir in the 2 cups of cheddar cheese and stir until melted. Serve garnished with chopped bacon, green onions, and more cheese. Enjoy!
Video
Nutrition
If you like this Instant Pot Loaded Potato Soup, then you might also like:
Creamy Zuppa Toscana
Audrey says
This soup is super easy and always AMAZING! I normally add some carrots and celery as well for an extra boost but it’s amazing as written too! I always use better than bouillon because I never have broth on hand. I use a big scoop of garlic. I normally add cheese to the individual bowls and use a stick blender and blend it a bit. My youngest loves to help me with this as well. I always serve it with either yeast rolls, French bread or biscuits. Amazing.
Amaya Varela says
Was initially wary of this recipe due to the canned soup..I was afraid it would leave the soup tasting “processed”. Was pleasantly surprised with the flavor, however, I did add 3 bay leaves, some thyme, and a tsp of chicken bouillion. I also added ranch, peas, and corn in addition to the other garnishes.
This recipe was very easy and quick. Wish I could leave a picture of my final result!
Rachel C. Pfister says
I added diced celery to the soup when I sauted the onions, and I added the chopped bacon to the soup rather than as a topping. Turned out fantastic and my kids loved it.
Jennifer says
Delicious and easy! I had to make some adjustments, but only because I was working with what I had on hand. I didn’t have the cream of chicken soup so I used cream of mushroom. It was really good! I also added a few dashes of Frank’s red hot sauce at the end. I would definitely use this recipe again!
Susan says
I used cream of mushroom as well, was delicious. I think most cream of soups would work.
Hanna says
The first time I made this with chicken broth and it was way too chicken-y flavored for a potato soup. Switched it to vegetable stock. Switched half the milk for heavy cream. Otherwise this was fantastic! Mashed the potatoes with a masher for a perfect consistency. Yum!
Also, did this in a pan since our new instant pot was broken when we opened it 🙁
Mallory says
First soup of the season and this was amazing! Even better since it was super quick and easy to make!
Greta Ann Reed says
Delicious. Family loves it. Added a dollop of sour cream on top.
Joy says
This is the BEST tater soup! So quick and easy to make. Absolutely delicious! Everyone in the house loves it.
Becky says
I have cooked it twice now and the family loves it. I work 12 hour shifts and it’s so quick and easy. Makes a great meal after working long hours.
Rosemary says
Yum. This looks delicious. Perfect for the upcoming cooler months. Can’t wait to make it soon.