Making Instant Pot baked potato soup is quick, easy, and delicious. This soup is totally a comfort food, no calorie counting on this one. It is a rich, creamy, and hearty soup that will leave you feeling extremely satisfied.
When I say quick, I really do mean quick….from prep to soup cooked and in your bowl ready to go into your tummy in about half an hour. For real, I am not kidding. Delicious baked potato soup in half an hour.
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Instant Pot Love
I love with my Instant Pot, for real, it is my favorite kitchen helper….EVER. My salad shooter and juicer are way up there but the Instant Pot wins in my kitchen. I use this gadget multiple times a week. From cooking frozen chicken breasts (in 10 minutes!) to super quick frittatas (5 minutes!), this machine is magic!
Click here to read more about my love for this machine.
We finally got a cold snap here in the sunshine state. I know that it is snowing in other areas but we still have monarchs laying eggs in our garden. Temps below 70 are cold to us!
This pic was from a few days ago…
So, as I was saying we had a cold (to us) snap and I wanted a warm bowl of comfort soup. The thought of baked potato soup made my mouth water so I decided to head to the kitchen to whip up a batch. Out of the corner of my eye I saw my Instant Pot and decided to put it to the test. I was excited because this meant that a bowl of yummy comfort food would be ready in way less time than making it on the stove top.
I found the inspiration for this recipe over at Pressure Cooking Today. I tweaked it to meet my families tastes and it is perfect for us. I also made this Instant Pot baked potato soup gluten-free so all of my family can enjoy, I couldn’t leave anyone out of this delicousness!
Instant Pot Baked Potato Soup
You can skip this step-by-step photo tutorial and print the recipe at the bottom of this post.
First, you will throw some butter in your Instant Pot and select Saute. Chop up a cup of onions, I use a food processor to please the two children in my home that claim not to like onions but eat them daily. Add the onions to the butter and cook for about 5 minutes until soft.
While your onions are cooking dice up 6 cups of potatoes. I used 7 large red potatoes for this batch.
Once the onions are soft add chicken broth or stock (I use this homemade recipe), salt, pepper, and parsley to your pot.
Turn off your Instant Pot and add the potatoes. If you have a steamer basket place your potatoes in that, it will make it easier.
My mama is bringing me my great grandmas steamer basket this month, I assume that she used it in her pressure cooker. However, for now, I just toss my potatoes in.
Lock the lid in place and select high pressure and 4 minutes cook time.
While the potatoes are cooking you can fry up some bacon, Alex loves turkey bacon.
Prep While you Wait……
I like to measure out the rest of my ingredients so I am ready to roll once the pot beeps.
When the timer beeps you should be done prepping if not, no worries, you have 5 more minutes.
When the timer beeps turn off the pressure cooker and wait 5 minutes then do a quick pressure release. I put a dish towel over the towel then release the pressure.
Remove your potatoes from the Instant Pot. If you used a steamer basket this step is a piece of cake. If not, like me, use a slotted spoon and scoop the taters out.
Once you have gotten all of the potatoes out add your cornstarch and water mixture and whisk away. Push the Saute button then adjust it so it is on low setting, or the simmer setting.
Next add the cream cheese and shredded cheese. Stir until the cheese is melted, it will be smelling really good right about now!
Finally, add the remaining broth or stock, heavy cream, bacon (if you are using it), and cooked potatoes.
Heat until warm but be careful not to bring it to a boil.
Now for the best part. Scoop yourself up a bowl add some toppings sit down and enjoy!
- 2 tablespoons of butter
- 1 cup chopped onion
- 6 cups of potatoes cubed
- 28 ounces of chicken broth or stock
- 1 teaspoon salt
- ½ teaspoon pepper
- 2 tablespoons of dried parsley
- 2 tablespoons of cornstarch
- 2 tablespoons of water
- 3 oz cream cheese, I cut mine into cubes
- 1 cup shredded cheddar cheese
- 2 cups of heavy cream
- optional: 6 slices of cooked bacon, crumbled
- Select Saute and add butter & onions to the pot. Allow to cook for 5 minutes or until soft, stirring occasionally.
- Add 14 ounces of chicken broth or stock, salt, pepper, and parsley. Turn the Instant Pot off.
- Add the diced potatoes then lock the lid.
- Select High Pressure and 4 minutes cook time.
- When the timer beeps, turn off your pressure cooker and allow to release naturally for 5 minutes, then do a quick pressure release.
- Remove potatoes from the pot and set aside.
- In a small dish, mix cornstarch and water until dissolved.
- Select Saute then adjust to low (simmer).
- Add cornstarch mixture to the pot and whisk until blended.
- Add cream cheese and shredded cheese, stir until melted.
- Add remaining broth or stock, heavy cream, bacon, and potatoes.
- Heat through but don't bring to a boil.
I really hope that you enjoy this dish as much as I do. If you have a yummy Instant Pot recipe that you would like to share I would be thrilled, please leave it in the comments below.
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