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Bowl of Easy Instant Pot Potato Soup - Loaded Baked with toppings of bacon and cheese

Easy Instant Pot Potato Soup — Loaded Baked

A quick and cozy potato soup made in the Instant Pot, loaded with toppings like cheese, bacon, and green onions for a comforting meal any night of the week.
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Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings: 4 servings
Course: Comfort Food, Main Course, Soup
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2-2.5 pounds potatoes, peeled or unpeeled Russet or Yukon Gold recommended for creaminess.
  • 1 small onion, diced
  • 2-3 cloves garlic, minced
  • 3-4 cups broth (chicken or veggie)
  • salt and pepper to taste
  • 1 cup milk or half and half For creaminess.
  • 1/2 cup sour cream or plain Greek yogurt Optional, but recommended.
  • 1 cup shredded cheddar For topping.
  • 1/2 cup bacon bits For topping.
  • 1/4 cup green onions, chopped For topping.
  • 1 tablespoon butter Optional for sautéing onions.

Method
 

Preparation
  1. Turn on sauté mode. Add a tiny bit of butter, then toss in the onion with a pinch of salt. Cook for 2 to 3 minutes until softened.
  2. Add the garlic and stir for about 20 seconds until fragrant.
  3. Add diced potatoes, broth, and a little pepper. Stir briefly.
  4. Lock the lid and set to pressure cook on high for 8 minutes (10 minutes if potato chunks are large).
  5. Allow to naturally release for 8 to 10 minutes, then do a quick release for the remaining pressure.
  6. Mash some of the potatoes in the pot using a potato masher until creamy but still chunky.
  7. Stir in milk or half and half. Taste and adjust salt. Add a spoonful of sour cream if desired.
  8. Serve hot topped with cheddar, bacon, green onions, and extra black pepper as desired.

Notes

Cut potatoes evenly for consistent cooking. Avoid over blending to prevent gluey texture. Add dairy at the end to avoid splitting.