So you’re craving something warm, cheesy, and carb-loaded but the thought of waiting an hour for baked potatoes makes you want to cry into your couch blanket? Same. That’s where the Instant Pot swoops in like a kitchen superhero. In less time than it takes to binge an episode of your favorite show, you can have a steaming bowl of loaded baked potato soup—with all the toppings you love—ready to go. And honestly, it tastes like you ordered it from a diner, minus the questionable sticky menu.
Why This Recipe is Awesome
This recipe is basically comfort food wrapped in a warm hug. Creamy potatoes, crispy bacon, melty cheese, and a dollop of sour cream—it’s all here in one glorious bowl.
The Instant Pot does the heavy lifting, so you don’t have to hover over the stove stirring like you’re auditioning for a cooking show. Just set it, walk away, and come back to creamy potato magic.
And let’s be real—this soup is idiot-proof. Even if you’ve burned water before (it’s possible, don’t ask), you can pull this off.
Ingredients You’ll Need
- 6 medium russet potatoes, peeled and diced (the star of the show)
- 1 medium onion, diced (your “yes, I chopped something” contribution)
- 3 cloves garlic, minced (because garlic makes everything better)
- 4 cups chicken broth (the cozy base)
- 1 cup heavy cream (for velvety richness)
- 1 cup shredded cheddar cheese (the gooey goodness)
- 6 slices cooked bacon, crumbled (crispy perfection)
- 2 tablespoons butter (for flavor and soul satisfaction)
- 2 tablespoons flour (thickening power)
- 1/2 cup sour cream (the tangy crown)
- 2 green onions, sliced (the garnish that makes it Instagram-worthy)
- Salt and black pepper to taste (season like you mean it)
Optional but highly recommended: extra cheese, more bacon, and basically anything else that screams “loaded.”
Step-by-Step Instructions
- Set your Instant Pot to sauté mode. Melt butter, toss in onion and garlic, and cook until fragrant. Try not to drool.
- Sprinkle flour over the mixture, stir well, and cook for 1 minute to make a roux. Don’t skip this—it’s your thickener.
- Add diced potatoes and chicken broth. Stir, secure the lid, and set to manual high pressure for 8 minutes. Yes, only 8!
- Once the timer beeps, quick release the pressure. Carefully. Nobody wants a potato steam facial.
- Use a potato masher or immersion blender to mash the potatoes to your desired consistency. Smooth? Chunky? You do you.
- Stir in heavy cream, cheese, and sour cream. Mix until everything is creamy and dreamy.
- Season with salt and pepper, then ladle into bowls. Top with bacon, green onions, and extra cheese. Boom. Instant happiness.
Common Mistakes to Avoid
- Forgetting to sauté the onions and garlic. Skipping this step = bland city.
- Adding dairy before pressure cooking. Don’t do it unless you like curdled soup. Always stir in cream and cheese afterward.
- Over-mashing. Unless you want potato paste, go easy. Leave some chunks for texture.
- Not seasoning enough. Potatoes need salt like Netflix needs Wi-Fi.
- Underestimating toppings. This is loaded baked potato soup. Don’t skimp on the “loaded” part.
Alternatives & Substitutions
- Use Yukon gold potatoes if you want a naturally creamier texture.
- Swap heavy cream for half-and-half or milk if you’re watching calories (but honestly, live a little).
- Go vegetarian by skipping the bacon and using veggie broth. Add smoked paprika for that smoky flavor.
- Dairy-free? Use coconut milk or cashew cream and dairy-free cheese. Surprisingly delicious.
- Add broccoli or cauliflower for extra veggies without losing the comfort-food vibe.
FAQ (Frequently Asked Questions)
Can I make this ahead of time?
Yep! Store it in the fridge for up to 4 days. Reheat gently and stir before serving.
Can I freeze it?
Technically yes, but dairy can separate when reheated. If you want to freeze, leave out the cream and cheese, then stir them in after reheating.
Do I have to peel the potatoes?
Nope. If you like skins, keep them on for extra texture and nutrients.
What if I don’t have an immersion blender?
Just use a potato masher for a chunkier soup. Rustic vibes.
Can I use leftover mashed potatoes?
Yes! Stir them in after cooking with broth for a shortcut version.
Is it better with cheddar or another cheese?
Cheddar is classic, but mix in Monterey Jack, Colby, or even pepper jack for fun.
How do I make it extra thick?
Reduce broth slightly or stir in a bit more flour or cornstarch slurry at the end.
Final Thoughts
Instant Pot loaded baked potato soup is one of those recipes that makes you feel like a kitchen rockstar with minimal effort. It’s rich, creamy, cozy, and basically the edible equivalent of wrapping yourself in a blanket on a cold day.
And the best part? You can load it up however you want—more cheese, extra bacon, a dollop of sour cream the size of Texas. There are no wrong answers here.
So grab your Instant Pot, throw in some potatoes, and prepare to impress yourself (and anyone lucky enough to get a bowl). You’ve just hacked comfort food in the easiest, tastiest way possible.