Recipe

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This Instant Pot baked potato soup is the perfect meal for busy weeknights: tasty, hearty, and ready to eat in less than 30 minutes!

Enjoy everything you love in a baked potato by the spoonful with this quick Instant Pot soup recipe.

Instant Pot Loaded Potato Soup

While I love cooking baked potato soup in the crockpot, the Instant Pot always comes to the rescue when I need to solve dinner fast. It’s tasty, healthy, and budget-friendly! Plus, leftovers taste amaaaazing the next day!

While many recipes use heavy cream, this recipe uses half & half (or whole milk). The potato soup turns out creamy but lighter and with fewer calories. Extra points for this epic recipe!

Ingredients

The base of this recipe is onion, yellow potatoes, ham steak (you can swap it for bacon), vegetable or chicken broth, and half and half (or whole milk) to make the soup creamy but still light. For extra deliciousness, I top the soup with shredded cheese, bacon, green onions, chives, and sour cream.

How to Make Potato Soup in the Instant Pot

In less than 30 minutes, this incredible Instant Pot baked potato soup will be waiting for you:

Add the ingredients
Add onions, yellow potatoes, ham steak, and vegetable broth to the bowl of the Instant Pot. Close the lid and turn the vent valve to sealing.
Cook
Cook over manual high pressure for 10 minutes, then quick-release the pressure.
Add half and half
Once the steam has completely released and the pin has dropped on the lid, open and stir in the half and half and pepper. Turn the Instant Pot to sauté and cook the soup for 4 to 5 minutes or until thickened.

How to Thicken Potato Soup

To thicken this baked potato soup, break up a few pieces of potato with the back of the spoon and stir. This will release the natural starches in the potatoes, making the soup thicker.

Another method consists of adding flour or cornstarch to the soup. Combine flour or cornstarch with cold water and whisk to combine to prevent clumps. Once done, add it to the soup and combine. Keep in mind that this method will make the soup no longer gluten-free.

How to Store Loaded Potato Soup

Baked potato soup leftovers last up to 3 days in the fridge, so you can reheat it and serve it for dinner or pack a terrific lunch in a thermos.

While nothing can stop you from freezing this soup, I don't recommend it. Neither potatoes nor half and half are freezer-friendly since they tend to change their texture, turning the soup into a not-so-appealing one. If you still want to freeze it, it will last up to 3 months.

Instant Pot Baked Potato Soup (Kid Favorite!)

large bowl of potato soup topped with cheese and bacon

Servings: 6

Prep Time: 10

Cook Time: 15

Total Time: 25

This Instant Pot baked potato soup is the perfect meal for busy weeknights: tasty, hearty, and ready to eat in less than 30 minutes!

5 from 11 votes

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Ingredients

1 small onion, chopped
1 pound yellow potatoes, washed, peeled, and chopped into large chunks
8 ounces ham steak, cubed
32 ounces low sodium vegetable broth
2 cups half and half or whole milk, - about 16 ounces
½ teaspoon pepper

Toppings:

¾ cup shredded cheese
6 slices bacon, cooked and chopped
4 green onions, chopped
2 tablespoons chopped chives
Sour cream, optional

Instructions

Combine:

Add the onions, yellow potatoes, ham steak, and vegetable broth to the bowl of the Instant Pot.

Cook:

Close the lid and turn the vent valve to sealing.
Cook over manual high pressure for 10 minutes, then quick release the pressure.

Make it creamy:

Once the steam has completely released and the pin has dropped on the lid, open and stir in the half and half and pepper.
Turn the Instant Pot to sauté and cook the soup for 4 to 5 minutes or until thickened.