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Easy Instant Pot Baked Potato Soup

This Easy Instant Pot Baked Potato Soup is ready in 10 minutes using your electric pressure cooker! I serve this creamy dish loaded with sour cream, bacon, green onions, or any of your favorite toppings!

instant pot potato soup with bacon and cheese in 3 bowls

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This post was originally published in July 2018. It has since been updated.

I am all about meal prepping! Soups allow me to accomplish that easily because they reheat even better the next day and are freezer friendly! This recipe requires simple, pantry staple ingredients and you are on your way to nice, hearty soup!

What Type of Potatoes to Use

You can use russet, red, or Yukon gold potatoes. Both red and russet are my favorite to use in this recipe. They provide an amazing texture for soup. You can use any potato that you love boiled.

sliced potato chunks in two bowls
cheese and milk ingredients for instant pot potato soup

How to Make Instant Pot Potato Soup

  1. Saute onions and garlic until fragrant.
  2. Add cubed potatoes, broth, Better Than Bouillon Flavor, and seasoning to the pot.
  3. Pressure Cook. When finished, mash the potatoes an add almond milk, cream cheese, shredded cheese, yogurt, and crumbled bacon. Stir.
  4. Serve.
collage photo of 4 photos showing how to make Instant Pot potato soup
uncooked potato soup in an Instant Pot

Cook Time/How Long to Cook

How long does it take to make potatoes? The soup will cook for 10 minutes with a quick release of steam.

Freezer Tips

I love to freeze soup using these freezer molds from Amazon. Because the soup contains dairy, you will notice separation when you reheat it. This does not bother me, because it tastes the same. 

If this bothers you, save the dairy ingredients (do not add them when prepping the soup) for when you reheat the soup. Don’t add it during the cooking steps. 

You can check out this post on Mistakes to Avoid When Freezing Soups here. 

instant pot potato soup with bacon and cheese in 3 bowls

Topping Ideas

  • Cooked and Crumbled Bacon
  • Green Onions
  • Chives
  • Shredded Cheese
  • Sour Cream or Plain Greek yogurt

instant pot potato soup with bacon and cheese in 3 bowls

Recipe Tips

  1. Feel free to use whatever type of potatoes you wish. Russet and Yukon also work well.
  2. 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 forego it, if you wish. This is my preference as I feel the combination gives the soup so much flavor!
  3. I really love parmesan reggiano cheese. I added some to this recipe and it was such a great decision! This cheese can be on the more expensive side, but trust me, you will be glad you tried it with this recipe.
  4. If the soup isn’t thin enough for you, add additional milk until it reaches your desired consistency.
a spoonful of Instant Pot Baked Potato Soup in a white bowl

More Instant Pot Soup Recipes

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

More Instant Pot Recipes:

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

instant pot potato soup with bacon and cheese in 3 bowls
instant pot potato soup with bacon and cheese in a white bowl
Print Pin
5 from 20 votes

Easy Instant Pot Baked Potato Soup

This Easy Instant Pot Baked Potato Soup is ready in 10 minutes using your electric pressure cooker! I serve this creamy dish loaded with sour cream, bacon, green onions, or any of your favorite toppings!
Save this recipe here.
Course dinner, lunch, Side Dish
Cuisine American
Keyword instant pot potato soup, instant pot soup, loaded baked potato soup
Prep Time 10 minutes
Cook Time 20 minutes
instant pot come to pressure 5 minutes
Total Time 35 minutes
Servings 8
Calories 265kcal

Ingredients

  • 1 teaspoon olive oil
  • 1/4 cup chopped onions
  • 2-3 garlic cloves, minced
  • 2 1/2 pounds russet potatoes Peeled and cut into 1 inch cubes.
  • 1 1/2 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.
  • 1/3 cup parmesan reggiano cheese
  • 1 cup sour cream or plain non-fat, Greek yogurt Yogurt will save calories and fat.
  • 1/4 cup heavy whipping cream
  • salt and pepper to taste Taste repeatedly and adjust.

Instructions

  • Turn the Instant Pot on the saute function. Add the olive oil, onions and garlic. Cook for 2-3 minutes until fragrant and the garlic and onions are soft.
  • Add the cubed potatoes to the pot. Top the potatoes with the chicken broth and Better Than Bouillon Chicken seasoning. Stir. Close the pot.
  • Cook for 10 minutes on Manual > High-Pressure Cooking.
  • 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.
  • Place the Instant Pot on the saute function. Add the almond milk, cream cheese, parmesan reggiano, plain Greek yogurt, heavy cream, and salt and pepper to taste, to the pot. 
  • Stir and allow the soup to cook for a few minutes until all of the cheese has melted.
  • The soup will thicken as it cools and stands.

Video

Notes

  • Feel free to use whatever type of potatoes you wish. Red potatotes and Yukon 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 1/2 cup and add additional if necessary.
  • 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 forego 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 until it reaches your desired consistency.
Recipe Tools Used in this RecipeAs an Amazon Associate I earn from qualifying purchases.

Nutrition (displayed with net carbs)

Serving: 1serving | Calories: 265kcal | Carbohydrates: 33g | Protein: 15g | Fat: 7g
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Recipe Rating




Shunta

Tuesday 12th of April 2022

Delicious!*

Shunta

Tuesday 12th of April 2022

So good! Simple recipe to follow and so devious! Every bite was full of flavor!!

staysnatched

Monday 2nd of May 2022

I'm glad you enjoyed it!

Amanda G.

Tuesday 1st of March 2022

I had some potatoes I had to use before they went bad, so I thought, I’m SURE Brandi has a potato soup recipe in her toolbox! This is delicious and incredibly simple to make, with spot on flavor. Better than bouillon really is a game changer!

staysnatched

Friday 4th of March 2022

Game changer for sure!

Danait

Monday 31st of January 2022

Made this last night and it was delicious and so quick to put together! Had it again for lunch today and it had become a bit thicker so I just added a little bit of milk when reheating and it was perfect!! So so good and will definitely be making again.

staysnatched

Thursday 3rd of February 2022

Glad to hear you will make it again.

Felicia

Sunday 30th of January 2022

I made this for a quick lunch today. It was extremely easy to make, especially with all of Brandi’s tips. I loved the addition of the Parmesan reggiano cheese. It gave the soup that something extra. Topped it with cheese and bacon. Delicious!!

staysnatched

Monday 31st of January 2022

Perfect for a quick lunch! I'm glad you enjoyed it.