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Instant Pot Loaded Baked Potato Soup
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3.93 from 56 votes

Instant Pot Loaded Baked Potato Soup

This Instant Pot Loaded Baked Potato Soup is a comforting dinner idea that brings all the flavour of a fully loaded baked potato and turns it into a delicious one pot soup!
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Soup
Cuisine: American
Keyword: Instant Pot Soup
Servings: 6 servings
Calories: 470kcal

Ingredients

  • 3 tbsp butter, divided
  • 2 yellow onions, diced
  • 2 cloves garlic, minced
  • 3 large russet potatoes, skinned and cubed (about 4 cups)
  • 2 cups chicken broth
  • 1/4 cup flour
  • 1/2 tsp each salt & pepper
  • 1 cup milk
  • 1 cup sour cream
  • 8 slices turkey bacon
  • 1 cup cheddar cheese, grated
  • 1 bunch green onions, sliced

Instructions

  • Add 2 tbsp butter, onions, garlic, potatoes and chicken broth to Instant Pot in that order. Cook on high pressure for 3 minutes then do a quick release of the pressure.
  • Meanwhile, cook turkey bacon in a large frying pan and chop up, then grate cheese and slice green onions.
  • When potato mixture has finished pressure cooking, do the quick release then open the lid when safe to do so. Turn onto saute mode and mash potatoes and a spoon or masher, leaving some chunks. Stir in butter, salt & pepper and flour, whisking to combine.
  • Stir in milk and sour cream then bring just to a simmer. Turn off saute mode and then ladle into bowls, topping with turkey bacon, cheddar cheese, green onions and a dollop of sour cream. Serve and enjoy!
  • Tip: Leftover soup (sans toppings) can be frozen up to a month in glass containers.

Nutrition

Calories: 470kcal | Carbohydrates: 36g | Protein: 17g | Fat: 30g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 75mg | Sodium: 826mg | Potassium: 848mg | Fiber: 3g | Sugar: 3g | Vitamin A: 850IU | Vitamin C: 42.1mg | Calcium: 300mg | Iron: 2.2mg