Loaded Baked Potato Soup (Instant Pot) Recipe

Cozy, family-friendly comfort in about 40 minutes

All the flavors of a fully loaded baked potato, creamy potatoes, sharp cheddar, smoky bacon, and chives, made fast in the Instant Pot with simple pantry ingredients.

Why you’ll love it

• Comfort Food Recipes: Rich, velvety texture with classic “loaded” toppings.
• Easy Dinner Ideas: One appliance, straightforward steps, weeknight timing.
• Family Meals: Set out a toppings bar so everyone customizes their bowl.
• Soup Recipes: Naturally thickened by potatoes (no heavy roux needed).
• Winter Recipes: Hearty, warming, and great for leftovers.

Ingredients (notes only)

Base & aromatics

• Russet potatoes (extra creamy body) or Yukon Gold (buttery, hold shape), yellow onion (sweet base), garlic.
  Fat & dairy
• Bacon + a bit of butter; milk + half-and-half (or evaporated milk for stability); sour cream for tang; sharp cheddar to melt in.
  Liquid & seasoning
• Low-sodium chicken or vegetable broth; kosher salt, black pepper, paprika (optional), chives/green onion.
  Toppings
• Crisp bacon, cheddar, chives/green onion, sour cream, black pepper.
• Food safety: If adding cooked chicken, reheat pieces to 165°F.

Step-by-step (Instant Pot)

1. Crisp bacon: On Sauté, cook chopped bacon until crisp; remove to a plate. Spoon off excess, leave ~1 Tbsp drippings.
2. Sauté aromatics: Add butter if needed. Cook onion 3–4 min until soft; stir in garlic 30 sec.
3. Pressure cook: Add potatoes, broth, salt, and pepper. Scrape bottom to deglaze. Seal and cook 8 minutes (High). Natural release 5 minutes, then quick release.
4. Thicken: Mash some potatoes right in the pot (or 2–3 short immersion-blender pulses) to desired body.
5. Make it creamy: Switch to Sauté—Low. Stir in milk and half-and-half; keep below a simmer. Melt in cheddar.
6. Finish: Off heat, stir in sour cream. Adjust salt/pepper.
7. Serve: Ladle into bowls; top with bacon, more cheddar, and chives.

Pro tips

• Stability: Evaporated milk won’t split and is great for pressure-cooker soups.
• Texture control: Mash for rustic; blend briefly for silky (avoid over-blending russets).
• Season in layers: After pressure cook, after cheese, and after sour cream.
• Keep dairy happy: Do not boil after adding milk/cheese/sour cream.
• Make it lighter: Use 2% milk + extra broth; swap Greek yogurt for sour cream.

Variations (map to secondary intents)

• Vegetarian Loaded: Skip bacon; add smoked paprika + a pat of butter or olive oil; top with chives and cheddar.
• Broccoli Cheddar: Stir in 2 cups finely chopped steamed broccoli before serving.
• Chicken & Potato: Fold in 2 cups diced cooked chicken; reheat to 165°F.
• Slow Cooker angle: See alternate method below for hands-off nights.
• Stovetop one-pot: Also included below.

How to serve

• With warm crusty bread or garlic toast, simple green salad, and extra toppings on the table.

Make ahead & storage

• Fridge: 3–4 days airtight. Reheat gently; thin with warm broth or milk as needed.
• Freeze: Best before adding dairy (up to 2 months). Add dairy after reheating for the creamiest texture.
• Reheat safety: Any added poultry should reach 165°F.

FAQs

Can I use Yukon Gold potatoes?
Yes—slightly creamier and less prone to gumminess; you may need to mash a bit more.

How do I thicken without flour?
Mash more potatoes or stir in 1–2 Tbsp instant potato flakes.

Why did it split?
Dairy boiled. Keep on Sauté–Low and add sour cream off heat.

Can I make it gluten-free?
Yes—no flour required. Always verify toppings are GF.

Can I use pre-cooked bacon?
Yes—stir in at the end for best crunch; add 1 Tbsp butter at the start for sautéing.

Simple Nutrition (estimate per serving, 1/6 recipe)

Calories 440 • Protein 17g • Carbs 45g • Fat 22g • Fiber 3g • Sodium 980mg • Sugar 6g