Made with tender potatoes and a rich and creamy broth, this Instant Pot Baked Potato Soup is not only absolutely delicious, but it is incredibly easy to make. It is a cheap, hearty soup that will deliver a comforting family meal any night of the week.

Bowl of instant pot baked potato soup topped with cheese, bacon and chives.

If you love loaded baked potatoes, Instant Pot Baked Potato Soup is about to become one of your favorite soup recipes ever!

This recipe for Instant Pot Baked Potato Soup comes together in just over 30 minutes. It is made with basic pantry staples with minimal effort to deliver a soup that is creamy, hearty, warming, and loaded with flavor.

While not any faster than my recipe for stovetop Baked Potato Soup, this Instant Pot version is hands-off, leaving you time to bake bacon and prep a Caesar salad, making for one out-of-this-world family meal.

Notes on Ingredients

Ingredients for instant pot potato soup labeled on counter.
  • Potatoes: Russet potatoes work best for this soup, as their high starch content helps to thicken this soup and make it really creamy.
  • Carrots: Feel free to omit the carrot for picky eaters, but they add a nice flavor and color to the potato soup.
  • Broth: Use either low-sodium chicken stock or vegetable broth.
  • White Distilled Vinegar: This is the SECRET ingredient to really good potato soup! The vinegar gives the soup tang and finishes it with almost a bright note. Use regular distilled vinegar for best results, as other vinegar varieties can overwhelm the flavor of the soup.
  • Milk/Cream: Milk, half and half, or cream all work well. Obviously cream will make the richest and most luxurious potato soup, but low-fat milk can be used.
  • Cornstarch: To thicken up the potato soup, I add cornstarch to the milk and add that combination to the soup after pressure cooking. This makes the soup thick and creamy, while still being gluten-free.

How to Make Instant Pot Baked Potato Soup

This is such an easy soup recipe to make. The most time-consuming part of making the soup is peeling and dicing the potatoes. Beyond that, it is almost completely hands-off.

  • Wash and peel the potatoes.
  • Cube the potatoes into 1-inch cubes. Be sure to cut the potatoes into evenly sized-cubes. This will ensure your potatoes cook evenly.
  • Add the diced potatoes, shredded carrots, broth, vinegar, salt, pepper, garlic powder, and onion powder to the inner pot. Give everything a good stir to evenly combine all the ingredients.
Carrots, broth, potatoes, and seasonings inside inner pot.
  • Place the lid on Instant Pot and be sure the vent knob is pushed towards sealed. Set the cooking time to 10 minutes on high pressure.
  • Once cook time has elapsed, let the pressure release naturally for at least 15 minutes. If you tried to do a quick release of pressure before 15 minutes has elapsed, you will end up with a starchy mess spewing out of your pressure cooker.
Pressure Cooked Baked Potato Soup inside instant pot.
  • To thicken the potato soup and finish it with a creamy, rich finish, we want to turn our instant pot to saute after it has pressure cooked.
  • While the soup is coming to a bubble, mix together the milk or cream with the cornstarch until the cornstarch is fully dissolved.
  • Add that mixture to the bubbling soup and stir constantly, until thickened. It will take 3-5 minutes.
  • Once thickened, hit cancel on the instant pot to turn off the saute function and ladel out the soup.
Ladle of Instant Pot Potato Soup coming out of instant pot.

Serving Suggestions

Just like baked potatoes, the toppings take this soup from good to spectacularly good.

Load up your potato soup just as you would a loaded baked potato.My favorite toppings include shredded cheddar cheese, diced cooked bacon, chives/green onions, and even a dollop of sour cream.

Bowl of instant pot baked potato soup topped with cheese, bacon and chives.

Instructions for Storage and Reheating

Allow any leftover Instant Pot Baked Potato Soup to cool slightly. Once cooled, store the soup in an airtight container in the refrigerator for 3-4 days. This is one soup I do not recommend freezing as the texture of the potatoes changes when thawed.

Reheat the soup in individual servings in the microwave or for multiple servings, heat in a saucepan over low heat on the stove. You may want to add a splash of stock or milk before reheating, as potato soup tends to thicken after refrigeration.

More Instant Pot Soup Recipes

Need more inspiration for planning meals that your family will love? Sign up for my FREE Meal Plans and each week you will get a meal plan with a shopping list.

Grab the humble pantry staples needed and whip up this potato soup for a bowl of creamy comfort food! And be sure to leave a comment or review, telling me how much you enjoyed this recipe–I love to hear from you!

Bowl of instant pot baked potato soup topped with cheese, bacon and chives.

Instant Pot Baked Potato Soup

Made with simple ingredients, this recipe for Instant Pot Baked Potato Soup results in a creamy, hearty, delicious soup that tastes like a loaded baked potato.

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Course: Main Course, Soup

Cuisine: American

Prep Time: 5 minutes

Cook Time: 15 minutes

Pressure Time: 15 minutes

Total Time: 35 minutes

Servings: 4

Calories: 181kcal

Prevents your screen from going dark while preparing the recipe.

Instructions

  • Wash and peel the potatoes. Cube them into 1-inch chunks and measure out 4 cups of cubed potatoes and place them inside the inner pot of the pressure cooker.

  • Wash and peel one carrot. Shred the carrot on a box grater. Measure ¼ cup of the carrots and add to the inner pot.

  • Add the broth, vinegar, salt, pepper, garlic powder, and onion powder to the inner pot and stir to combine.

  • Place the lid on the Instant Pot and be sure the vent knob is sealed. Set the cooking time to 10 minutes on high pressure by hitting manual or pressure cook and adjusting it to read “10” by using the +/- buttons.

  • Once the cooking time has elapsed, let the pressure release naturally for at least 15 minutes.

  • Once the pressure has been released, hit cancel on the Instant Pot and then turn to the saute function to bring the soup up to a bubble. Meanwhile, whisk together the milk/cream and cornstarch until very well combined in a glass measuring cup.

  • Once the potato soup is bubbling slightly, pour the milk mixture into the inner pot, stirring well to combine.

  • Let potato soup simmer, stirring constantly, until the soup thickens. This will only take a few minutes. Once thickened, hit cancel on the Instant Pot.

  • Ladle out the soup into individual bowls and top as desired with shredded cheese, crumbled cooked bacon, and/or chives.

Notes

  • Feel free to use peeled or unpeeled russet potatoes.
  • If you like your soup on the thinner side, use 3 cups of stock.
  • Feel free to use flour in place of cornstarch.
  • I recommend adding in 1 teaspoon plain vinegar before cook time to help heighten the flavors of this Instant Pot Potato Soup. 
  • If you would like to use fresh onions and garlic, feel free to use ¼ cup of chopped onion and 1 clove of minced garlic. 

Nutrition

Calories: 181kcal | Carbohydrates: 37g | Protein: 8g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.3g | Cholesterol: 2mg | Sodium: 556mg | Potassium: 868mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1464IU | Vitamin C: 9mg | Calcium: 112mg | Iron: 2mg

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This recipe was originally shared in 2019 and updated in 2022 with new photos and a new video.


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