Ultimate Creamy Instant Pot Baked Potato Soup: Your Go-To Recipe for Comfort and Speed

Craving a bowl of warm, comforting soup that tastes like a fully loaded baked potato but doesn’t take hours to make? Look no further! This Easy Instant Pot Baked Potato Soup is designed for speed and flavor, getting you from zero to a delicious, creamy meal in just 10 minutes of active cooking time in your electric pressure cooker. Imagine a rich, hearty soup, brimming with tender potato chunks, and ready to be customized with all your favorite toppings – think crispy bacon, fresh green onions, sharp cheddar, and a dollop of tangy sour cream. It’s comfort food perfected for your busy life.

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This recipe was originally published in July 2018 and has been comprehensively updated for improved clarity, SEO, and user experience.

The beauty of homemade soups lies in their ability to deliver warmth, nourishment, and incredible flavor, often with minimal effort. This Instant Pot Baked Potato Soup epitomizes that convenience, making it an ideal candidate for meal prepping. It not only reheats beautifully the next day, often tasting even better as the flavors meld, but it’s also incredibly freezer-friendly. Utilizing simple, pantry-staple ingredients, you’re just a few steps away from a truly satisfying and hearty soup that will become a regular in your recipe rotation.

Why You’ll Love This Instant Pot Potato Soup

This Instant Pot Baked Potato Soup is more than just a meal; it’s a culinary experience designed for modern living. Here’s why it deserves a permanent spot in your cookbook:

• Unbeatable Speed: With an Instant Pot, pressure cooking drastically cuts down cooking time. You can have a hearty, satisfying soup on the table in about 35 minutes total, including pressure build-up and release, with only 10 minutes of hands-on prep.
• Rich, Creamy Texture: The method ensures potatoes break down just enough to create a naturally thick and creamy base, without needing excessive flour or starches. A loose mash leaves delightful small chunks for texture.
• Deep Flavor Profile: By sautéing aromatics and utilizing quality broth and seasonings, every spoonful bursts with the classic “loaded baked potato” taste.
• Easy Meal Prep: This soup reheats beautifully and is freezer-friendly, making it perfect for preparing ahead for busy weeknights or quick lunches.
• Customizable to Perfection: The core recipe is fantastic, but the real fun begins with the toppings! Tailor each bowl to individual preferences.
• Simple Ingredients: You’ll likely find most of what you need already in your pantry, making this an accessible recipe for anyone.

Choosing the Best Potatoes for Creamy Instant Pot Soup

The type of potato you choose can significantly impact the texture and consistency of your Instant Pot potato soup. While many varieties work well when boiled, for a truly amazing, creamy, and satisfying soup, some stand out:

• Russet Potatoes: These are a top choice for a reason. Russets are high in starch, which breaks down wonderfully during pressure cooking. This starch content contributes significantly to the soup’s creamy texture, making it rich and hearty. When mashed, they can still retain some pleasant, fluffy chunks, mimicking the texture of a baked potato.
• Yukon Gold Potatoes: Known for their naturally buttery flavor and slightly waxy texture, Yukon Golds offer a fantastic balance. They hold their shape a bit better than russets if you prefer larger potato pieces, but also mash down beautifully to contribute to the creamy base. Their golden hue adds an inviting color to the soup.
• Red Potatoes: If you enjoy a soup with more distinct potato pieces, red potatoes are a great option. They have a lower starch content and a waxy texture, which means they tend to hold their shape even after pressure cooking and mashing. This can provide a delightful textural contrast in your creamy soup.

My personal favorites for this recipe are a combination of russet and red potatoes, or solely russets, as they provide the ideal creamy yet slightly chunky consistency I desire. Ultimately, you can use any potato that you enjoy boiled or mashed. For a smoother soup, ensure thorough mashing; for a chunkier soup, mash more loosely.

Step-by-Step: How to Make Instant Pot Baked Potato Soup

Making this incredible potato soup in your Instant Pot is surprisingly straightforward. Follow these steps for a perfect bowl every time:

1. Sauté Aromatics: Begin by using the Instant Pot’s “Sauté” function to cook chopped onions and minced garlic. This crucial step softens them and releases their fragrant aromas, building a foundational layer of flavor for your soup. Cook until translucent and fragrant, usually 2-3 minutes.
2. Add Potatoes and Liquid: Carefully add your cubed potatoes to the pot. Pour in the low-sodium broth and the “Better Than Bouillon” chicken flavor. Stir everything together gently to ensure the potatoes are well-coated and the bouillon is dissolved.
3. Pressure Cook to Perfection: Secure the lid on your Instant Pot and set the valve to “Sealing.” Select the “Manual” or “Pressure Cook” function and cook on high pressure for 10 minutes. This short cooking time is all it takes for the potatoes to become incredibly tender.
4. Release Pressure and Mash: Once the cooking cycle is complete, perform a quick release of the steam. This means manually moving the valve to “Venting” to allow the pressure to escape rapidly. Once the float valve drops, carefully open the lid. Use a potato masher directly in the pot to mash the potatoes. I prefer a loose mash, leaving some small chunks for added texture, but you can mash to your desired consistency.
5. Stir in Creamy Ingredients: Switch the Instant Pot back to the “Sauté” function (or “Keep Warm” if you prefer lower heat). Add the almond milk (or your preferred milk), cream cheese, shredded Parmesan Reggiano, plain Greek yogurt (or sour cream), and heavy whipping cream. Season with salt and freshly ground black pepper to taste.
6. Melt and Thicken: Stir continuously until the cream cheese has fully melted and the soup is heated through and well combined. The soup will naturally thicken further as it cools and rests, developing that rich, comforting consistency.
7. Serve Immediately: Ladle into bowls and serve hot, garnished generously with your chosen toppings.

Understanding Instant Pot Cook Times for Potato Soup

When cooking potato soup in an Instant Pot, it’s important to differentiate between active cooking time and total time. While the pressure cook setting for potatoes is incredibly efficient, there are other phases to consider:

• Prep Time: Approximately 10 minutes for chopping vegetables and potatoes.
• Sauté Time: 2-3 minutes for onions and garlic.
• Pressure Build-Up: This varies depending on the amount and temperature of the liquid and ingredients, but typically takes 5-15 minutes for this soup. The Instant Pot needs to reach its target pressure before the 10-minute cooking timer begins.
• Pressure Cook Time: A precise 10 minutes on high pressure for tender, mashable potatoes.
• Pressure Release: A quick release of steam, as recommended for this recipe, takes only a minute or two.
• Finishing Touches: Another 5-7 minutes for mashing, stirring in dairy, and allowing cheese to melt and flavors to meld.

Therefore, while the active pressure cooking is just 10 minutes, the total time from start to a ready-to-serve bowl of creamy Instant Pot Baked Potato Soup is approximately 35-45 minutes. This is still remarkably fast for such a rich and flavorful soup!

Mastering Meal Prep: Freezing and Reheating Tips

This Instant Pot Baked Potato Soup is a meal prep champion, perfect for making ahead and enjoying throughout the week or saving for a quick future meal. Here’s how to handle freezing and reheating like a pro:

Freezing Tips:

• Portioning is Key: I highly recommend using individual freezer molds from Amazon or freezer-safe containers. This allows you to thaw and reheat just the right amount, preventing waste and ensuring convenience.
• Dairy Separation: Because this soup contains dairy ingredients like cream cheese, milk, and sour cream, you might notice some separation when it’s thawed and reheated. This is completely normal and doesn’t affect the taste or safety. A good stir will usually reincorporate most of it.
• To Avoid Separation (Optional): If the dairy separation bothers you aesthetically, you can choose to omit all dairy ingredients (cream cheese, almond milk, Parmesan, Greek yogurt/sour cream, heavy cream) during the initial cooking process. Instead, add them fresh when you reheat the soup. Simply thaw the potato base, then gently warm it on the stovetop or microwave, stirring in the dairy until creamy.
• Label and Date: Always label your frozen soup with the date and recipe name. It will typically last for up to 2-3 months in the freezer for optimal quality.
• Further Reading: For more in-depth advice on freezing soups, check out this informative post on Mistakes to Avoid When Freezing Soups.

Reheating Instructions:

• From Frozen: For best results, thaw the soup overnight in the refrigerator. Once thawed, reheat gently on the stovetop over medium-low heat, stirring frequently, or in the microwave in intervals, stirring between each.
• From Refrigerated: Simply reheat on the stovetop over medium-low heat until warmed through, stirring occasionally. For microwave reheating, use a microwave-safe bowl and heat in 1-2 minute intervals, stirring after each, until hot.
• Adjust Consistency: If the soup seems too thick after reheating, add a splash of milk or broth until it reaches your desired consistency.

Elevate Your Soup: Delicious Topping Ideas

The beauty of baked potato soup lies not just in its creamy base, but also in the array of delicious toppings that transform it into a truly “loaded” experience. Get creative and customize each bowl!

• Crispy Cooked and Crumbled Bacon: A classic for a reason! The salty, smoky crunch of bacon bits is indispensable for that authentic baked potato flavor.
• Fresh Green Onions (Scallions): Adds a mild oniony bite and vibrant green color. Finely chop for best results.
• Chives: Similar to green onions but with a more delicate, herby flavor. A beautiful garnish.
• Shredded Cheese: Sharp cheddar, Monterey Jack, or a blend of your favorite cheeses melt wonderfully into the hot soup, adding rich, savory notes.
• Sour Cream or Plain Greek Yogurt: A spoonful adds a tangy coolness that perfectly cuts through the richness of the soup. Greek yogurt is a fantastic, healthier alternative that still offers that signature tang.
• Jalapeños: For those who love a bit of heat, thinly sliced fresh or pickled jalapeños can add a welcome kick.
• Red Pepper Flakes: A simple way to introduce a subtle warmth and spice.
• Croutons or Toasted Bread: For extra crunch and to soak up all that delicious creamy goodness.

Mix and match your favorites to create the ultimate personalized bowl of Instant Pot Baked Potato Soup!

Pro Tips for the Perfect Instant Pot Potato Soup

Achieving the perfect creamy and flavorful potato soup is simple with a few insider tips:

1. Potato Choice Matters: While russets and Yukon Golds are highly recommended for their starchiness and ability to create a creamy texture, feel free to experiment. Red potatoes offer a firmer bite if you prefer more defined chunks. The key is to use potatoes you enjoy boiled or mashed.
2. Unlock Umami with “Better Than Bouillon”: I am a huge advocate for “Better Than Bouillon Chicken flavor.” Using a small amount in conjunction with low-sodium chicken broth dramatically deepens the savory notes of the soup, giving it an unparalleled richness. You can certainly omit it if you prefer, but I truly believe this combination elevates the flavor profile significantly.
3. Indulge in Parmesan Reggiano: While good quality shredded cheddar is standard, adding a touch of freshly grated Parmesan Reggiano cheese is a game-changer. Its sharp, nutty, and complex flavor adds an incredible layer of sophistication to the soup. Although it can be on the pricier side, the flavor boost is well worth the investment for a truly gourmet experience.
4. Adjusting Consistency: Everyone has a preference for soup thickness. If your soup is thicker than you’d like after adding all ingredients, simply whisk in additional milk or broth, a quarter cup at a time, until it reaches your desired consistency. Remember, it will thicken slightly as it cools.
5. Seasoning as You Go: Don’t just season at the end. Taste the soup after adding the broth and bouillon, and then again after incorporating the dairy. Adjust salt and pepper as needed. The flavors will deepen, so subtle adjustments are best.
6. For a Smoother Texture: If you prefer an extra smooth soup, after mashing, you can use an immersion blender directly in the pot, or carefully transfer batches to a regular blender, blending until silken. Be cautious when blending hot liquids.

Serving Suggestions and Pairings

While this Instant Pot Baked Potato Soup is incredibly satisfying on its own, pairing it with the right accompaniments can turn a simple meal into a delightful feast:

• Crusty Bread or Dinner Rolls: Perfect for soaking up every last drop of the creamy soup. A warm baguette or a garlic knot would be an excellent choice.
• Side Salad: A light, fresh green salad with a vinaigrette dressing provides a refreshing contrast to the richness of the soup.
• Sandwiches: A grilled cheese sandwich, a simple deli meat sandwich, or even a classic BLT can make for a wonderful soup-and-sandwich combo.
• Roasted Vegetables: A side of roasted broccoli, asparagus, or Brussels sprouts can add extra nutrients and a lovely texture.
• Cornbread: For a touch of Southern comfort, a warm slice of cornbread is an ideal companion.

Recipe Variations and Dietary Adjustments

This Instant Pot Baked Potato Soup is versatile and can be adapted to suit different tastes and dietary needs:

• Make it Vegetarian: Easily swap chicken broth for vegetable broth. Ensure “Better Than Bouillon” is a vegetarian variety or omit it.
• Add More Protein: Stir in cooked, shredded chicken, diced ham, or even crumbled turkey bacon at the end for an extra protein boost.
• Spicy Kick: Add a pinch of cayenne pepper, a dash of hot sauce, or a few diced jalapeños (either cooked with the onions or as a topping) for some heat.
• Cheesy Twist: Experiment with different cheese blends. A smoky gouda or a sharp white cheddar can offer new dimensions of flavor.
• Thinner or Thicker: If you prefer a thinner soup, add more milk or broth. For a thicker consistency, reduce the amount of liquid slightly or mash a larger portion of the potatoes.
• Dairy-Free Option: Use plant-based milk (like unsweetened almond or cashew milk), dairy-free cream cheese, and plant-based sour cream/yogurt. Nutritional yeast can add a cheesy flavor without dairy.

More Instant Pot Soup Recipes to Explore

If you love the convenience and flavor of Instant Pot soups, you’re in for a treat! Here are more delicious recipes to add to your repertoire:

• Instant Pot Split Pea Soup
• Instant Pot Broccoli Cheddar Soup
• Instant Pot Chicken Tortilla Soup
• Instant Pot Black Bean Soup
• Instant Pot Chicken and Dumplings
• Instant Pot Butternut Squash Soup
• Instant Pot Tomato Soup

Other Must-Try Instant Pot Recipes

Beyond soups, the Instant Pot is a versatile kitchen appliance that can whip up everything from sides to full entrees. Discover more ways to maximize your pressure cooker:

• Instant Pot Sweet Potatoes
• Instant Pot Potato Salad
• Instant Pot Scalloped Potatoes
• Instant Pot Olive Garden Zuppa Toscana Soup
• Instant Pot Chicken, Seafood, and Sausage Gumbo
• Instant Pot Green Bean Casserole
• Instant Pot Homemade Cranberry Sauce

Easy Instant Pot Baked Potato Soup

By Brandi Crawford

This Easy Instant Pot Baked Potato Soup is ready in just 10 minutes of active cooking using your electric pressure cooker! Enjoy this incredibly creamy and comforting dish, loaded with your favorite toppings like sour cream, crispy bacon, and fresh green onions.

Average Rating: 5 stars from 22 votes

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Prep Time: 10 mins

Cook Time: 20 mins

Instant Pot Come to Pressure: 5 mins

Total Time: 35 mins

Course: Dinner, Lunch, Side Dish

Cuisine: American

Servings: 8

Calories: 265 kcal

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Equipment

• Instant Pot
• Freezer Soup Molds
• Soup Bowls

Ingredients

• 1 teaspoon olive oil
• ¼ cup chopped onions
• 2-3 garlic cloves, minced
• 2 ½ pounds russet potatoes (Peeled and cut into 1 inch cubes)
• 1 ½ cups low-sodium broth (I use chicken broth)
• 1 teaspoon Better Than Bouillon Chicken flavor
• 4 oz cream cheese (I like to use reduced-fat)
• 1 cup almond milk (You can use whatever milk you prefer)
• ⅓ cup parmesan reggiano cheese
• 1 cup sour cream or plain non-fat, Greek yogurt (Yogurt will save calories and fat)
• ¼ cup heavy whipping cream
• Salt and pepper to taste (Taste repeatedly and adjust)

Instructions

1. Turn the Instant Pot on the sauté function. Add the olive oil, onions, and garlic. Cook for 2-3 minutes until fragrant and the garlic and onions are soft.
2. Add the cubed potatoes to the pot. Top the potatoes with the chicken broth and Better Than Bouillon Chicken seasoning. Stir. Close the pot.
3. Cook for 10 minutes on Manual > High-Pressure Cooking.
4. When the pot indicates it has finished, quick release the steam. Open the pot and mash the potatoes with a potato masher. I like to loosely mash it so that it leaves small chunks of potatoes behind.
5. Place the Instant Pot on the sauté function (or “Keep Warm” if you prefer lower heat). Add the almond milk, cream cheese, parmesan reggiano, plain Greek yogurt, heavy cream, and salt and pepper to taste, to the pot.
6. Stir and allow the soup to cook for a few minutes until all of the cheese has melted and the soup is warmed through.
7. The soup will thicken as it cools and stands. Serve hot with desired toppings.

Video

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Notes

• Feel free to use whatever type of potatoes you wish. Red potatoes and Yukon Golds also work well.
• The soup is made to have the flavor of a loaded baked potato. If you don’t like sour cream on your baked potato, you can omit it (or the Greek yogurt) from the recipe. You should also start with reducing the milk or almond milk to ½ cup and add additional if necessary to achieve desired consistency.
• I LOVE the taste of Better than Bouillon Chicken flavor. I use a small amount of it in conjunction with low-sodium chicken broth in this recipe and others. You can choose to forgo it, if you wish. This is my preference as I feel the combination gives the soup so much flavor!
• If the soup isn’t thin enough for you, add additional milk or broth until it reaches your desired consistency.

Nutrition

Serving: 1 serving

Calories: 265 kcal

Carbohydrates: 33 g

Protein: 15 g

Fat: 7 g

Nutrition Data

Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.

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