Instant Pot Loaded Baked Potato Soup in 30 Minutes

Yes, you can make restaurant-quality loaded baked potato soup in your Instant Pot in just 30 minutes—8 minutes of hands-off pressure cooking delivers perfectly tender potatoes while preserving the creamy texture that makes this comfort food classic so irresistible.

There's nothing quite like a bowl of loaded baked potato soup on a chilly evening. But who has time for the traditional stovetop method that takes over an hour? The Instant Pot transforms this comfort food classic into a weeknight-friendly meal without sacrificing flavor or texture. As a chef who's tested dozens of pressure cooker soup methods, I can confirm the Instant Pot delivers the most consistent results for potato-based soups—no more undercooked chunks or mushy disasters.

Why Your Instant Pot Is Perfect for Baked Potato Soup

Traditional baked potato soup recipes require constant attention as potatoes simmer slowly to avoid disintegration. The Instant Pot's precise pressure control solves this dilemma. According to USDA food safety guidelines, potatoes reach optimal tenderness at 212°F (100°C), which the Instant Pot maintains consistently during the pressure cooking phase. This controlled environment prevents the starch breakdown that leads to gluey texture in stovetop versions.

Cooking Method	Total Time	Hands-On Time	Texture Consistency
Traditional Stovetop	60-75 minutes	25-30 minutes	Inconsistent (often uneven)
Instant Pot	25-30 minutes	10-12 minutes	Perfectly uniform

Essential Equipment and Ingredients

You'll need your 6- or 8-quart Instant Pot (any model works) and these pantry staples. The beauty of this loaded baked potato soup instant pot recipe is its flexibility—adjust ingredients based on what's in your kitchen.

Core Ingredients

• 1.5 lbs russet potatoes (peeled and cubed to ¾-inch pieces)
• 4 slices thick-cut bacon, chopped
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 4 cups low-sodium chicken broth (vegetable broth for vegetarian version)
• 1 cup heavy cream (or full-fat coconut milk for dairy-free)
• 2 cups shredded sharp cheddar cheese
• 1 tsp smoked paprika
• Salt and black pepper to taste

Step-by-Step Cooking Process

Prep Phase (10 minutes)

Cut potatoes into uniform cubes—this ensures even cooking. Smaller pieces cook faster but risk becoming mushy, while larger chunks may stay undercooked. The Instant Pot manufacturer's guidelines recommend ¾-inch cubes for optimal soup texture. Dice onions and garlic, and chop bacon into ¼-inch pieces for maximum crispiness.

Cooking Phase (18 minutes)

1. Sauté bacon: Use the Instant Pot's sauté function to cook bacon until crisp (5-6 minutes). Remove bacon, leaving 1 tablespoon of fat.
2. Sauté aromatics: Add onions and cook until translucent (3-4 minutes). Stir in garlic and smoked paprika, cooking until fragrant (30 seconds).
3. Pressure cook: Add potatoes and broth, scraping the bottom to prevent burn notices. Seal lid, set to Manual/Pressure Cook for 8 minutes at high pressure.
4. Natural release: Allow 10 minutes of natural pressure release before quick-releasing any remaining pressure.

Finishing Touches (5 minutes)

Use an immersion blender to partially puree the soup—this creates the signature creamy base while leaving satisfying potato chunks. Stir in cream, cheese, and half the cooked bacon. Season with salt and pepper. The residual heat will melt the cheese perfectly without making the soup grainy.

Avoid These Common Instant Pot Mistakes

Even experienced pressure cooker users encounter these issues with loaded baked potato soup in instant pot:

• Burn notices: Caused by food particles stuck to the pot bottom. Always scrape thoroughly after sautéing and ensure liquid covers the bottom completely before pressure cooking.
• Grainy cheese: Adding cheese directly to boiling soup causes separation. Remove from heat, let cool slightly, then stir in cheese gradually.
• Watery texture: Russet potatoes contain more starch than other varieties, which thickens the soup naturally. Waxy potatoes like Yukon Gold require a slurry (1 tbsp cornstarch + 2 tbsp cold water).

Serving and Customization Options

Transfer soup to bowls and top with your favorite loaded baked potato toppings. The classic combination includes:

• Reserved crispy bacon
• Extra shredded cheddar
• Chopped green onions
• Dollop of sour cream
• Chives or fresh parsley

For dietary modifications:

• Vegetarian: Substitute vegetable broth and omit bacon (use smoked paprika for depth)
• Gluten-free: Naturally gluten-free—just verify broth ingredients
• Dairy-free: Use coconut milk instead of cream and vegan cheese alternatives

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove—microwaving can cause dairy to separate. The soup thickens when chilled; add a splash of broth when reheating.

Can I use frozen potatoes for instant pot loaded baked potato soup?

While possible, fresh potatoes yield superior texture. Frozen potatoes contain excess moisture that can make the soup watery. If using frozen, thaw completely and pat dry before adding to the Instant Pot.

Why does my instant pot potato soup turn out gluey?

Gluey texture occurs when potatoes overcook and release too much starch. Cut potatoes to uniform ¾-inch cubes, use the exact 8-minute cook time, and avoid over-blending. Russet potatoes work best as they hold shape better than waxy varieties.

Can I double this loaded baked potato soup instant pot recipe?

Yes, but don't exceed the½ fill line. Double ingredients except broth (use 6 cups instead of 8) to maintain proper consistency. Cooking time remains 8 minutes, but natural release may take 2-3 minutes longer with a fuller pot.

How do I prevent burn messages when making potato soup in Instant Pot?

Scrape the pot bottom thoroughly after sautéing to remove food particles. Ensure broth covers ingredients completely before sealing. Use the 'layering' technique: place potatoes on top of onions rather than mixing everything together.