If you’re in the mood for a cozy, hearty meal that practically melts in your mouth, then this Instant Pot Loaded Baked Potato Soup recipe is about to become your best friend. Perfect for chilly nights, this soup combines the creamy richness of potatoes with all the indulgent toppings you love on a baked potato-cheddar, bacon, sour cream, and green onions. But the real magic happens when you use the Instant Pot. It speeds up the cooking process, getting you from ’hangry’ to satisfied in record time. If you’ve ever wanted a way to make a rich, flavorful soup without spending hours stirring over a stovetop, you’re in for a treat.
Let’s break down how easy and delicious it is to whip up a big pot of this satisfying soup.
Instant Pot Loaded Baked Potato Soup Recipe
This Instant Pot recipe takes all the delicious flavors of a baked potato, but with a fraction of the effort. The best part? You can load it up with all your favorite toppings and it’s done in a fraction of the time it would take with traditional cooking methods. Let’s dive into how to get this masterpiece on your table in under an hour.
Ingredients Needed
For this recipe, you’ll need the following:
- Russet Potatoes: The classic choice. Their starchy texture makes for a thick, creamy base. You’ll want about 4-5 medium-sized potatoes.
- Bacon: Can you even make a loaded potato without crispy bacon? No, you cannot. About 4-5 slices, chopped.
- Yellow Onion: Adds a savory base flavor to the soup.
- Garlic: Fresh garlic cloves will give the soup an aromatic depth. 3-4 cloves, minced.
- Chicken Broth: The liquid base for the soup. If you want a richer flavor, use broth instead of plain water.
- Heavy Cream: For a smooth and indulgent finish.
- Cheddar Cheese: Shredded cheddar is a must for that melty, gooey finish.
- Cream Cheese: A bit of cream cheese thickens the soup while adding richness.
- Sour Cream: For topping and a tangy kick.
- Chives/Green Onions: For garnish and a burst of color and freshness.
- Salt & Pepper: To season and enhance the flavors.
- Butter: For sautéing the onions and garlic.
Cooking Instructions
This step-by-step guide will have you simmering in no time:
- Prepare the Instant Pot: Turn on the Instant Pot and set it to the “Sauté” function. Add about 2 tablespoons of butter. Once the butter is melted, toss in the diced bacon and cook until it’s crispy (about 5 minutes). Remove the bacon and set it aside.
- Sauté the Aromatics: In the same pot, add the chopped onion and minced garlic. Sauté for 3-4 minutes until the onions become translucent and fragrant. This builds a flavor base that’ll make your soup pop.
- Add Potatoes and Broth: Add the chopped potatoes (no need to peel them), then pour in the chicken broth. Stir everything together, making sure the potatoes are submerged in the liquid.
- Pressure Cook: Close the Instant Pot lid and set the valve to “Sealing”. Select the “Pressure Cook” or “Manual” button and cook on high pressure for 10 minutes. Once done, allow a 10-minute natural pressure release, then carefully turn the valve to “Venting” to release any remaining steam.
- Blend and Thicken: After the pressure has fully released, carefully open the Instant Pot. Use a potato masher to mash the potatoes a little bit, or if you prefer, blend a portion of the soup using an immersion blender for a smoother texture. You can leave some potato chunks for extra texture.
- Add Dairy and Cheese: Stir in the heavy cream, cream cheese, and half of the shredded cheddar. Stir until everything is creamy and melted. Taste for seasoning and add salt and pepper as needed.
- Top It Off: Ladle the soup into bowls and top with the crispy bacon, the remaining cheddar cheese, a dollop of sour cream, and a sprinkling of green onions or chives.
Ingredient Insights
Each ingredient in this recipe has a purpose in building the deep, comforting flavor profile that makes this soup so special:
- Russet Potatoes: These potatoes are ideal for soups because their starchy nature creates a creamy, smooth texture when they break down.
- Bacon: Aside from adding a satisfying crunch, bacon brings a savory, smoky flavor that cuts through the richness of the soup. Plus, who doesn’t love bacon?
- Chicken Broth: Using chicken broth rather than water infuses the soup with a deeper, more savory flavor. You can use vegetable broth for a vegetarian version.
- Heavy Cream & Cream Cheese: These ingredients are the secret to achieving that velvety smooth, indulgent texture that makes this soup so comforting.
- Cheddar Cheese: No loaded potato is complete without melty cheese. It adds richness, sharpness, and that gooey goodness we all love.
- Sour Cream: It provides that tangy contrast that pairs perfectly with the richness of the soup.
Expert Tips
- Don’t Skip the Bacon: If you’re tempted to leave it out, don’t! Bacon isn’t just a topping here; it’s a critical part of the flavor profile that gives this soup that loaded potato flair.
- Use an Immersion Blender for Texture: If you want a creamy soup, using an immersion blender will give you that smooth, velvety texture. But if you prefer a chunkier soup, leave it as is or just mash the potatoes lightly.
- Adjust the Cream: Depending on how thick or creamy you like your soup, you can add more or less heavy cream. If you want to lighten it up, you can substitute half-and-half or even milk, though the soup won’t be as rich.
- Save Some Bacon for Garnish: When you remove the bacon, set some aside for sprinkling on top when serving. It adds an extra layer of texture and flavor.
- Let It Sit: Like most soups, this one gets better the longer it sits. If you can, let it rest for 10-15 minutes after cooking to allow the flavors to meld together.
Recipe Variations
- Vegetarian Version: Omit the bacon and use vegetable broth. You can add extra vegetables like carrots or celery for more depth.
- Spicy Twist: Add some chopped jalapeños or a pinch of cayenne pepper to give the soup a little kick.
- Loaded with Veggies: Add in some cauliflower or even roasted garlic for a twist on the classic. The Instant Pot’s pressure-cooking function helps to cook vegetables to perfection quickly.
- Dairy-Free: Use coconut cream or a dairy-free cream cheese substitute and non-dairy cheese to make it vegan-friendly. You can also skip the bacon or replace it with a plant-based bacon alternative.
Final Words
This Instant Pot Loaded Baked Potato Soup isn’t just a meal; it’s an experience. It’s comforting, rich, and can easily become a weeknight staple or a crowd-pleaser for a dinner party. With minimal prep, maximum flavor, and all the indulgent toppings you love, it’s a win in every way.
Whether you’re enjoying it solo with a good book or serving it up to a group of friends, this soup is guaranteed to satisfy. Plus, the best part is that it’s all made in the Instant Pot, which means less time in the kitchen and more time enjoying your delicious creation.
FAQs
What Ingredients Do I Need For Instant Pot Loaded Baked Potato Soup?
You will need russet potatoes, onion, garlic, chicken or vegetable broth, heavy cream, cheddar cheese, bacon, sour cream, green onions, butter, salt, and pepper. Optional ingredients include shredded cheese for topping and chives.
Can I Make This Soup Ahead Of Time?
Yes, you can make Instant Pot Loaded Baked Potato Soup ahead of time. After cooking, allow it to cool and store it in an airtight container in the fridge for up to 3 days. Reheat it on the stove or in the microwave before serving.
How Long Does It Take To Cook Loaded Baked Potato Soup In An Instant Pot?
The total cooking time in the Instant Pot is around 30 minutes, which includes about 5 minutes for sautéing the vegetables, 15 minutes for pressure cooking, and time for natural release.
Can I Use Other Types Of Potatoes For This Recipe?
While russet potatoes are recommended for their starchy texture, you can use Yukon Gold or red potatoes. However, these may create a creamier texture and slightly different flavor.
Is It Possible To Make This Recipe Vegetarian Or Vegan?
Yes, you can make this soup vegetarian by substituting vegetable broth for chicken broth and using dairy-free alternatives like coconut milk or cashew cream. Omit the bacon and use plant-based cheese if desired.
How Do I Make The Soup Thicker?
To thicken the soup, you can mash some of the potatoes in the pot after cooking or blend a portion of the soup using an immersion blender. Adding a slurry of cornstarch and water can also help thicken it further.
Can I Freeze Loaded Baked Potato Soup?
Yes, you can freeze this soup. Let it cool completely before transferring it to an airtight container or freezer-safe bag. It can be stored in the freezer for up to 3 months. When reheating, add a little extra cream or broth to adjust the consistency.
What Are Some Good Toppings For Instant Pot Loaded Baked Potato Soup?
Common toppings include crumbled bacon, shredded cheddar cheese, sour cream, chopped green onions, and additional herbs like parsley or chives. You can also add a drizzle of heavy cream or a sprinkle of paprika for extra flavor.
Can I Make A Smaller Batch Of This Recipe In The Instant Pot?
Yes, you can adjust the ingredients to make a smaller batch. Be sure to reduce the cooking time slightly, especially if you’re using less than 4 potatoes. Ensure that the Instant Pot is at least one-third full to function properly.
Why Is My Instant Pot Loaded Baked Potato Soup Too Thin?
If the soup is too thin, it could be due to the ratio of liquid to potatoes. Try mashing more potatoes or adding a thickening agent like cornstarch or flour. You can also reduce the liquid during cooking by using less broth.