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 jalapeƱo 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 sautƩ 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 sautƩ 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
autumn meeks says
Tried this out tonight and followed the recipe exactly but added a few more slices of bacon. My boyfriend and I loved this!! will be eating again!!
Raebal says
I made this last night and it was delicious. thanks for the great recipe!
Raebal
Cathy says
Fantastic! We are making it for a third time and have shared the recipe with our friends. We made a couple of minor tweaks. We reduced the cheese to 1 Cup and then add more to personal taste. Also I use an immersion blender to blend the soup which I think naturally thickens it. Finally we use half low sodium chicken broth and half regular chicken broth. I donāt think
any flavor is lost. Thanks for sharing!
Courtney says
Made this tonight for the first time…it was delicious! Easy to make, only had to prep a few ingredients. Will definitely make it again soon. Thanks for the recipe š
Rachel says
Love this. Just made it for my me and my husband for dinner. Would probably switch out the milk for heavy cream to make it thicker, but it was great!!! With a side of fresh toasted bread. Amazing.
Andy says
I made this tonight. It was much easier than I thought and is the second thing I have ever made in my insta pot. I substituted leeks and a shallot instead of onions. I also used cream instead of the slurry.
Bantz says
Love the flavor! I doubled the recipe in my 8 quart instant pot and got the burn message, so I finished by taking off the lid and using saute.
Tamela Jones says
It’s a winner. Made it for my boyfriend and he stated that it was Excellent! I used Cream of Mushroom soup because that was all that I had on hand. I hate mushrooms, but I will make again. Thanks for a great recipe!
Jan says
Is the can of cream of chicken soup condensed or not? Thank you!
Ashlyn Edwards says
Yes!
Megan Whelan says
As soon as I reached the pressure cook step my soup kept burning. I tried twice and had to remove my soup from the pot and scrub it before the burning got worse. By then the potatoes were soft. So I just turned it to the soup setting to finish.
Karyn says
Made this tonight first meal in my new instant pot. It was so so delicious and definitely a new family favorite!!!! ššš»
Julia says
Can I do a natural release instead of quick release on this recipe?
Ashlyn Edwards says
Sure!
Kayt R says
Followed recipe as is completely but (I added 3 diced carrots for color-thatās it though!) So amazing!! Glad I found this! Thank you for such a delicious and easy and quick recipe!!!
Dave says
Excellent soup.!! I added a very small stalk of diced celery and part of a diced carrot with the onion , other then that I followed the recipe exactly except for adding a little extra milk to thin it just a bit after it set a while. I still have another small bowl left and I’m already planning on making another batch real soon. Thank you for the recipe.
Leta McConnaughey says
This soup was amazing and I can’t wait to make it again. Prob the best potato soup that I have ever had. I only made one change and used mushroom soup instead of chicken because that is what I had. Will make this many more times!! This was also my first time using an instapot and i’m very happy the way it turned out.
Annie says
What size can of soup??
Ashlyn Edwards says
10.5 oz
Amy Gilbert says
What size instant pot is this in?
Ashlyn Edwards says
6 quart
Adele Ambler says
Loved it! Delicious
LKern says
I made this last night and it was great. My son wanted to take it in his lunch today too. The only thing I did different was, I didn’t peel my potatoes. I will definitely be making this again.
Mindy says
This was a big hit with my family! I made it exactly as written, but it’s an easy recipe to adjust and play with. I’m hoping it will reheat well for lunch tomorrow.
Laura Jones says
My family and I all love this soup! The only change I make is that I use heavy cream instead of milk to make it even creamier. My kids request this (even the one who doesnāt like soups)!
Terri McNeil says
Is it a 1 for 1 substitution of heavy cream?
Thanks,
Terri