The Ultimate Creamy Instant Pot Loaded Potato Soup: Quick, Easy & Hearty

Craving a bowl of warm, comforting goodness that’s rich in flavor and incredibly satisfying? Look no further than this Instant Pot Loaded Potato Soup! This recipe takes a classic comfort food and transforms it into an effortless meal, thanks to the magic of the Instant Pot. Imagine tender potatoes, savory bacon bits, sharp cheddar cheese, and fresh green onions, all enveloped in a luxuriously creamy broth. It’s a hearty soup that promises to be a family favorite and comes together with surprising speed.

Using your Instant Pot not only significantly cuts down cooking time but also ensures a perfect texture every time. You’ll be amazed at how quickly you can achieve such a deeply flavored, restaurant-quality soup right in your own kitchen. Whether you’re a seasoned pressure cooker pro or new to the game, this recipe is designed for simplicity without compromising on taste. Let’s dive into making this delicious, creamy Instant Pot Loaded Potato Soup!

Why This Instant Pot Loaded Potato Soup Will Become Your New Favorite

This recipe builds upon the beloved foundation of a classic potato soup, elevating it with the rich, savory additions of crispy bacon, vibrant green onions, and sharp cheddar cheese. It’s more than just soup; it’s a meal in a bowl that satisfies the soul.

The base of our soup is crafted with a combination of robust chicken broth and whole milk, providing a foundational creaminess. However, the true secret to its indulgent texture comes after the pressure cooking process, with a generous swirl of heavy whipping cream. This final touch transforms the soup into an unbelievably smooth and velvety delight, making every spoonful an experience.

One of the most appealing aspects of this Instant Pot loaded potato soup is its incredible convenience. Many of the ingredients – potatoes, onions, milk, and cheese – are pantry staples you likely already have on hand. This means you can whip up a truly satisfying dinner in under 30 minutes, often without needing an extra trip to the grocery store. It’s perfect for busy weeknights when you want something homemade and wholesome, but are short on time. Prepare to impress your family with this easy, flavorful, and hearty Instant Pot potato soup!

Selecting the Perfect Potatoes for Your Loaded Soup

The star of any potato soup is, naturally, the potatoes! For this Instant Pot loaded potato soup, I highly recommend using Yukon Gold potatoes. Their naturally buttery flavor and creamy texture make them ideal for mashing and blending into a smooth soup. They also hold their shape well when cooked, giving you nice, tender chunks in every bite.

• Yukon Gold: My top choice for their rich flavor and creamy consistency.
• Russet Potatoes: These are also a good option if you prefer a thicker, more starchy soup. Their high starch content helps to naturally thicken the broth as they break down. Just be aware they might create a slightly less “smooth” texture if not fully blended.
• Red Potatoes: While delicious, red potatoes tend to hold their shape very well and are less starchy. If you use them, you might need to mash them more aggressively or rely on potato flakes for thickening.

No matter which potato you choose, ensure they are peeled and cut into uniform 1-inch cubes. This consistency in size is crucial for even cooking in the Instant Pot, guaranteeing that every piece is perfectly tender after just a few minutes under pressure.

Achieving Perfectly Crispy Bacon for Your Loaded Potato Soup

For me, bacon is only truly delicious when it’s perfectly crisp! And in this creamy Instant Pot Loaded Potato Soup, that delightful crunch and smoky flavor from crispy bacon bits are absolutely essential. They add a textural contrast that elevates the entire dish.

While you could cook bacon in the Instant Pot before adding other ingredients, I prefer to cook it separately from the soup. This method ensures the bacon reaches its peak crispiness and prevents it from becoming soggy in the soup. My go-to method for consistently crispy bacon is in the microwave, using a dedicated bacon plate. It’s incredibly efficient and yields fantastic results every time.

Here’s how I do it:

1. Place your bacon strips onto the microwave-safe bacon plate.
2. Cover the bacon with a paper towel. This helps absorb grease and prevents splattering.
3. Microwave on high for approximately 1 minute per slice. Cooking times can vary slightly depending on your microwave’s wattage and bacon thickness, so keep an eye on it.
4. Once the bacon is beautifully crispy, remove it from the microwave, let it cool slightly, then chop it into small, savory bits.

This technique guarantees that your bacon is cooked exactly to your liking – perfectly crunchy – before you sprinkle it generously as a topping for your warm, cheesy potato soup. Trust me, this little extra step makes a big difference in the final enjoyment of your Instant Pot loaded potato soup!

Save Time on Prepping & Chopping with a Food Chopper

One of the biggest time-savers in the kitchen, especially for recipes like this Instant Pot Loaded Potato Soup that require a fair bit of chopping, is a reliable food chopper. I recently invested in a food chopper from Amazon for around $20, and it has quickly become one of my favorite kitchen gadgets. I’m truly obsessed with how much easier it makes meal prep!

This particular model makes cubing and dicing a breeze. What I particularly appreciate is its versatility, offering two sizes of chop – smaller cubes and medium cubes. This flexibility is perfect for recipes where different ingredients require different cuts. For instance, in this Instant Pot potato soup recipe, I utilized the smaller chop for the white onion, ensuring it cooks down quickly and evenly. For the potatoes, I opted for the larger chop, which gives the soup satisfying chunks of tender potato without them disintegrating entirely during pressure cooking.

Beyond its functionality, this device is incredibly user-friendly and surprisingly easy to clean, which is always a bonus for kitchen tools. It’s a serious time-saver that allows you to get dinner on the table faster and with less effort. If you’re looking to streamline your cooking process and spend less time on tedious chopping, I highly recommend checking it out. You can find the exact one I use on my Amazon Affiliate Page.

Tips for Making the Best Instant Pot Loaded Potato Soup

• Don’t Skip the Roux: The flour and butter roux at the beginning is crucial for thickening the soup and giving it a silky smooth texture. Make sure to cook it for a minute after adding broth to dissolve the flour completely.
• Deglaze Properly: After sautéing the onions, make sure to scrape up any browned bits from the bottom of the Instant Pot liner when you add the first cup of chicken broth. This prevents the “Burn” error and adds immense flavor to your soup.
• Uniform Potato Size: Cutting your potatoes into similar-sized cubes ensures they cook evenly. About 1-inch cubes are perfect for this recipe, allowing them to become tender without turning to mush.
• Freshly Shredded Cheese: While pre-shredded cheese is convenient, it often contains anti-caking agents that can make it melt less smoothly. For the creamiest, most luxurious cheese pull, shred your own cheddar cheese from a block.
• Adjust Thickness: If your soup isn’t as thick as you like after adding the dairy, the optional instant potato flakes are a fantastic secret weapon. Add them a quarter cup at a time, stirring well, until you reach your desired consistency. Another option is a cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp cold water), stirred into the hot soup until thickened.
• Immersion Blender for Creaminess: For an even creamier soup, use an immersion blender (or carefully transfer batches to a regular blender) to blend about half of the cooked potatoes after opening the Instant Pot. This creates a wonderfully smooth base while still leaving some chunks for texture.
• Don’t Overcook Dairy: Add milk, heavy cream, sour cream, and cheese *after* pressure cooking. High heat can cause dairy to curdle, so stir them in at the end to gently warm them through.

Serving Suggestions and Variations for Your Potato Soup

This Instant Pot Loaded Potato Soup is incredibly versatile and makes a complete meal on its own, but you can certainly enhance the experience with a few thoughtful additions. For serving, don’t forget those essential toppings: extra crispy bacon bits, a sprinkle of fresh green onions, and a little more shredded cheddar cheese are non-negotiable for that “loaded” feel!

What to Serve With Your Soup:

• Crusty Bread or Dinner Rolls: Perfect for soaking up every last drop of that creamy broth. A warm baguette or homemade garlic bread would be divine.
• Simple Green Salad: A light, fresh salad with a vinaigrette dressing provides a lovely counterpoint to the richness of the soup.
• Cornbread: For a true Southern comfort meal, cornbread is an excellent pairing.
• Grilled Cheese Sandwich: The ultimate comfort food duo!

Flavorful Variations:

• Spicy Kick: Add a pinch of cayenne pepper or a dash of hot sauce to the soup for a bit of heat.
• Add More Veggies: Stir in some frozen corn, diced carrots, or even finely chopped celery during the pressure cooking phase for added nutrition and texture.
• Smoked Paprika: A teaspoon of smoked paprika adds another layer of depth and a subtle smoky flavor.
• Garlic Lover’s Dream: Sauté a couple of minced garlic cloves with the onion for an extra aromatic boost.
• Vegetarian Option: Easily adapt this recipe by using vegetable broth instead of chicken broth and omitting the bacon. You can top it with vegetarian bacon bits or crispy fried onions.

Storing and Reheating Leftover Loaded Potato Soup

One of the best things about a hearty soup like this Instant Pot Loaded Potato Soup is that it often tastes even better the next day! If you have leftovers, proper storage and reheating will ensure you can enjoy that delicious comfort food again.

Storage:

• Cool Completely: Before storing, allow the soup to cool down to room temperature. This prevents condensation and helps maintain quality.
• Airtight Containers: Transfer the cooled soup to airtight containers. Glass containers are ideal as they don’t stain or retain odors.
• Refrigeration: Store in the refrigerator for up to 3-4 days.
• Freezing (with a note): While possible, soups with a high dairy content can sometimes separate or become grainy when frozen and thawed. If you plan to freeze, you might consider leaving out the sour cream and heavy cream until reheating. Freeze in freezer-safe containers for up to 2-3 months. Thaw overnight in the refrigerator before reheating.

Reheating:

• Stovetop: This is generally the best method for creamy soups. Pour the soup into a saucepan and reheat gently over medium-low heat, stirring frequently, until warmed through. Add a splash of milk or broth if it has thickened too much. If you froze it without dairy, stir in fresh heavy cream and sour cream during reheating.
• Microwave: For individual servings, microwave on medium power, stirring every minute or so, until hot. Be careful not to overheat, as this can cause dairy to separate.

With these tips, you can enjoy this delightful Instant Pot Loaded Potato Soup for days to come, making meal prep a breeze!

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