Instant Pot Loaded Baked Potato Soup is the best quick and easy 10-minute pressure cooker potatoes recipe with cream cheese and parmesan. This is the perfect healthy, comfort food dish! Compare it to Panera Baked Potato Soup. Load up this one-pot meal with sour cream, bacon, green onions, and your favorite toppings!
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This post was originally published in July 2018. It has since been updated.
It’s that time of year again! Soups are back on the menu! Well for me they never left! This is the perfect cheesy soup! A few weeks ago I polled my Facebook group and asked if they continue to eat soup and chili in the summer months. I was happy to find that I am not alone in the world. So many others do it, too!
I am a soup lover. Potato soup is one of my favorites. One of the things I like to do in the fall and winter months is plan out bulk soup cooking! For years, I would cook 4-5 soups and then freeze them with labels including the description and date prepared. I would use the soups as meal prep lunches for the week.
This method provided a little variety and was super convenient. Before bed, I remove the soup from the freezer so it can thaw out some. Hearty soups are key! For a loaded baked potato soup I recommend that you keep your toppings separate. Don’t freeze those.
If you are into soups you will also enjoy my Instant Pot Split Pea Soup, Instant Pot Broccoli Cheddar Soup, and Instant Pot Chicken Tortilla Soup.
How to Make Potato Soup in the Instant Pot
- 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.
How Long to Cook Potato Soup in the Instant Pot
The soup will cook for 10 minutes with a quick release of steam.
What Potatoes Do You Use for Potato Soup?
I like to use red potatoes. They provide an amazing texture for soup. You can use any potato that you love boiled.
How to Freeze Potato Soup
Because this soup has dairy, it won’t hold up as well in the freezer as other soups. Sometimes soups with dairy will acquire a grainy texture, and the milk products will separate when reheated.
If you plan to add the soup, save the dairy ingredients 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.
How Long Do Potatoes Take To Cook in the Instant Pot
Ten minutes. That’s right, only ten minutes! The bulk of the time spent in this recipe is for peeling the potatoes and slicing them. I prefer the skin off of the potatoes for soup. Although, I eat skin-on mashed potatoes all of the time! Choose which method works best for you.
Instant Pot Loaded Baked Potato Soup 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.
Making potatoes in the Instant Pot is so easy. Check out my Instant Pot Sweet Potatoes, Instant Pot Potato Salad, and Instant Pot Scalloped Potatoes Recipes.
More Instant Pot Recipes:
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 Shrimp Risotto with Vegetables and Parmesan
Instant Pot BBQ Pulled Chicken Sandwiches
Instant Pot Chicken Alfredo Spaghetti Squash
Instant Pot Steak Tacos
Instant Pot Loaded Baked Potato Soup
Ingredients
- 1/4 cup chopped onion
- 2-3 garlic cloves minced
- 2 1/2 pounds potatoes I used red
- 1 1/2 cups low-sodium chicken broth
- 1 teaspoon Better Than Bouillon Chicken flavor
- 4 oz reduced-fat cream cheese cut into chunks
- 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 cream
- salt and pepper to taste
- 3 slices bacon cooked and crumbled
- 2 teaspoons chopped green onions
- 1/2 cup shredded reduced-fat cheddar cheese
Instructions
- Turn the Instant Pot on the saute function. Add the 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.
- Place the Instant Pot on the saute function. Add the almond milk, cream cheese, parmesan reggiano, 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.
- Serve the soup in bowls. Top with bacon, green onions, and cheddar cheese.
Video
Notes
Instant Pot Loaded Baked Potato Soup 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.
Emilie
Potato soup is one of my favorites too! I’ve never tried it in an instant pot though so thanks for the recipe and all the tips.
Linda
This looks like just the type of soup I like in the fall and winter. And baked potato soup has to be one of my favorites. It’s that stick to your ribs thick soup that just warms me up from the inside out. Making it in batches and freezing is a great idea and what I normally do with my turkey soup around the holidays. I’ll be making this in a few months for sure.