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!
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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.
How to Make Instant Pot Potato Soup
- Saute onions and garlic until fragrant.
- Add cubed potatoes, broth, Better Than Bouillon Flavor, and seasoning to the pot.
- Pressure Cook. When finished, mash the potatoes an add almond milk, cream cheese, shredded cheese, yogurt, and crumbled bacon. Stir.
- Serve.
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.
Topping Ideas
- Cooked and Crumbled Bacon
- Green Onions
- Chives
- Shredded Cheese
- Sour Cream or Plain Greek yogurt
Recipe Tips
- Feel free to use whatever type of potatoes you wish. Russet and Yukon also work well.
- 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!
- 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.
- If the soup isn’t thin enough for you, add additional milk until it reaches your desired consistency.
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
Easy Instant Pot Baked Potato Soup
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.
Michael
Sunday 21st of February 2021
This is incredibly fast and easy to make! Tastes delicious and you really get the baked potato flavor. Perfect weeknight dinner!
staysnatched
Monday 22nd of February 2021
Easy and fast is just what I like!
Lisa
Tuesday 5th of January 2021
Stay Snatched recipes never disappoint! This was delicious and simple.
staysnatched
Wednesday 6th of January 2021
Thank you! I'm glad you enjoyed this.
Elyse Connolly
Saturday 2nd of January 2021
Another amazing recipe! I have little to no experience with cooking and each time I try one of your recipes, it is so comprehensive and always comes out great. My family LOVED this soup. Definite crowd pleaser and so easy!
staysnatched
Sunday 3rd of January 2021
Glad to hear it's a crowd pleaser!
Jen
Monday 12th of October 2020
Made this soup today, it was absolutely delicious! I received an Instant Pot as a gift and hadn’t used it yet, and this was a great first recipe to try. I appreciate the time and detail Brandi put into this and all of her recipes. The tips and substitution options along the way are very helpful. I will be making this on repeat for sure! Thank you!
staysnatched
Monday 12th of October 2020
I'm so glad you enjoyed it!
Lisa
Thursday 8th of October 2020
This is seriously so good!! My husband and I practically ate it all the first night. I didn’t have any cream so I just added milk instead. Otherwise followed the recipe as is. Will definitely be making again!
staysnatched
Monday 12th of October 2020
Wonderful. I'm so glad you enjoyed it.