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Instant Pot Loaded Potato Soup

This Instant Pot loaded potato soup is luscious and thick, made with salty bacon, creamy potatoes, veggies, heavy cream, and stock. 

Instant Pot Loaded Potato Soup topped with cheese, bacon, and sour cream.

If you’re looking for a rich and hearty soup that’s easy to prepare and even easier to eat, look no further!

This Instant Pot loaded potato soup takes everything you love about a loaded baked potato, and puts it into a soup!

Made with savory chicken broth, heavy cream, salty bacon, creamy Yukon gold potatoes, and some ooey gooey sharp cheddar cheese, you can’t go wrong with a big bowl of this comforting soup!

And since we’re using the Instant Pot, it will do all of the work for us, so it’s easy to put together a delicious and homemade meal any night of the week. 

Trust me, if you’ve got hungry bellies to feed, you’re going to love serving up this Instant Pot loaded potato soup!

Don’t have an Instant Pot but still craving potato soup? Try my stovetop loaded baked potato soup recipe!

Instant Pot Loaded Potato Soup ingredients on a table.

Ingredients for Instant Pot loaded potato soup

  • Bacon – Bacon will add a savory and salty bite to this soup.
  • Onion and garlic – Onion and garlic are classic additions that will add sweetness and earthiness to the loaded potato soup.
  • Chicken stock – Chicken stock will ensure our soup reaches the perfect consistency.
  • Yukon gold potatoes – These potatoes are the star of the dish!
  • Heavy cream – Heavy cream will add a velvety texture and creaminess.
  • Cheddar cheese – Cheddar cheese will add a salty bite and ooey gooey cheesiness. 
Potatoes in a  pot.
Potato Soup in a pot.

Instant Pot FAQ

An Instant Pot is an electric multi-cooker that can be used to sauté, as a slow cooker, and of course, pressure cook.

There are a lot of horror stories about using old-fashioned stovetop pressure cookers but these are much safer and WAY easier to use.

They use high-pressurized steam to help cook meat and vegetables at a much quicker rate than traditional stovetop or slow cooker options.

Instant Pots are VERY easy to use and very safe. Don’t worry if you’re new to the electric pressure cooker world. You will absolutely LOVE it!

Instant Pot is a brand name electric pressure cooker. Since most people recognize the name “Instant Pot” and think of an electric pressure cooker it’s often easier to just title a recipe with IP in the name.

I have also used the crockpot version electric pressure cooker with equally delicious results.

This is the same as most people calling a plastic bandage a Band-aid or a tissue a Kleenex. Over time the brand names become synonymous with a type of product.

When a recipe calls to let your Instant Pot “natural release” it means your pressure cooker will naturally (and very slowly) release the pressure.

Many recipes call for the pressure cooker to naturally release for a period of time because this helps the recipe cook just a little longer.

Since the pressure cooker will be slowly losing pressure you do not have to do anything; it will eventually lose all its pressure and the lid will unlock.

When a recipe calls for quick release, this means you will manually be letting the pressure out of the Instant Pot.

You will have to turn the vent to the “venting” position and a bunch of hot steam will come out of the vent. It is very important that you do not put your hand in the steam as it is VERY HOT.

This will then immediately unlock the lid and the food can be served.

Instant Pot Loaded Potato Soup topped with bacon.

Why Yukon gold potatoes?

Using potatoes in soup is a lot different than using them in a roasted application.

Some potatoes have better textures for certain dishes.

For this Instant Pot loaded potato soup, it is important to use Yukon gold potatoes.

Yukon gold potatoes have a dense and creamy texture, which works well in a creamy soup.

Russet, red, and white potatoes can get an unpleasant watery flavor and gritty texture when added to soups.

Instant Pot Loaded Potato Soup drizzled with sour cream.


Here are some of my ultimate favorite toppings for this Instant Pot loaded potato soup:

A hand holding a bowl of Instant Pot Loaded Potato Soup.

Vegan and vegetarian options

This Instant Pot loaded potato soup is super versatile, so it can fit your dietary needs!

For a vegetarian version, simply remove the bacon, and swap out the chicken stock for your favorite veggie stock! 

For a vegan version, in addition to the aforementioned changes, swap out the butter for olive oil, and replace the heavy cream with your favorite unsweetened, plain, alternative milk of choice.

Storage and leftovers

Any leftover Instant Pot loaded potato soup can be stored in an airtight container in the refrigerator for up to 3 days.

To reheat, simply place in a microwave-safe bowl, covered loosely with a damp paper towel, and heat 2-3 minutes or until heated thoroughly.

Instant Pot Loaded Potato Soup in a bowl topped with bacon.

More Instant Pot soups

Instant Pot Loaded Potato Soup

Author: Brandy O’Neill – Nutmeg Nanny
This Instant Pot loaded potato soup is luscious and thick, made with salty bacon, creamy potatoes, veggies, heavy cream and stock. 
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings


  • 1 cup raw bacon chopped
  • 1 large onion chopped
  • 2 cloves garlic minced
  • 2 cups chicken broth
  • 4 cups Yukon gold potatoes peeled and chopped
  • ¾ cup heavy cream
  • ½ cup cheddar cheese for garnish


  • Heat the Instant Pot using the Sauté-Normal function. Add the bacon and cook, stirring occasionally, until it is crisp, about 5 minutes. 
  • Remove the bacon and drain it on a paper towel. Leave the bacon grease in the pot! 
  • Add the onion and cook, stirring occasionally, until it is soft and translucent, about 3 minutes. 
  • Add the garlic and rosemary and cook for an additional minute. 
  • Then, add the chicken stock and scrape any browned bits from the bottom of the instant pot. 
  • Add the potatoes and attach the Instant Pot lid. Ensure the valve is in the “sealing” position. 
  • Set the Instant Pot to Pressure Cook – Manual for 8 minutes. 
  • Once the Instant Pot has finished cooking, allow the pressure to release naturally for 5 minutes.
  • Then, carefully switch the valve to the “venting” position to release any additional pressure. 
  • Add the heavy cream to the soup and use an immersion blender to puree it until your desired consistency. Season with salt and pepper to taste. 
  • Serve the soup warm, garnished with the crisp bacon and cheddar cheese. 
  • Store any leftover soup in an airtight container in the fridge for up to two days. 


  • Bacon adds a salty crunch to the soup, as well as grease to saute the onion with. If you don’t want to use bacon, swap it out for 1 tablespoon of olive oil. 
  • Onion adds great flavor to the soup but you could also use shallot or leek if you prefer. 
  • Garlic pairs perfectly with potato! Feel free to use 1 teaspoon of garlic powder if you don’t have fresh garlic on hand.


Serving: 1g | Calories: 628kcal | Carbohydrates: 42g | Protein: 17g | Fat: 44g | Saturated Fat: 21g | Polyunsaturated Fat: 20g | Trans Fat: 1g | Cholesterol: 106mg | Sodium: 967mg | Fiber: 4g | Sugar: 6g
Course Instant Pot
Cuisine American
Keyword 30 minute loaded baked potato soup, 30 minute potato soup, easy potato soup, instant pot baked potato soup with bacon, instant pot potato soup, loaded baked potato soup, potato soup
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Instant Pot Loaded Potato Soup pin for Pinterest.

About Brandy!

I am a food lover and recipe developer bringing you delicious recipes that taste great and are easy to make! My food is inspired by travels around the world and my love of flavorful food. A list of things that make me happy: cats, Coke Zero, houseplants, and travel. Read more...

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