This Loaded Instant Pot Baked Potato Soup takes everything you love about a fully loaded baked potato—crispy bacon, melty cheddar, green onions, sour cream—and folds it into a creamy, cozy soup made lightning-fast in the pressure cooker.

It’s rich, indulgent, and exactly the kind of meal that tastes like it took hours… but didn’t. Bonus: no oven, no baking, no potato drama.

Jump to Recipe

Loaded Instant Pot Baked Potato Soup Ingredients

• 4 slices thick-cut bacon, chopped
• 1 tablespoon butter (optional, if bacon is lean)
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 2 pounds russet potatoes, peeled and diced
• 3 cups low-sodium chicken broth
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ½ teaspoon smoked paprika (optional, for added depth)
• 1 cup whole milk
• ½ cup sour cream (or Greek yogurt)
• 1½ cups shredded sharp cheddar cheese
• Optional garnish: extra cheddar, sliced green onions, crumbled bacon, or chives

Kitchen Tool Tips

Instant Pot or electric pressure cooker
Cuts down cook time drastically—potatoes become tender in minutes without boiling or babysitting.

Immersion blender
Perfect for creating a creamy base directly in the pot—mash as much or as little as you like.

Heatproof spatula or wooden spoon
Great for scraping the browned bits after sautéing the bacon and onion for flavor-packed soup.

How to Make Loaded Instant Pot Baked Potato Soup

1. Set Instant Pot to Sauté. Cook chopped bacon until crispy, about 5–7 minutes. Remove and set aside. Drain excess fat, leaving 1 tablespoon in the pot.
2. Add butter if needed, then sauté onion for 3–4 minutes until softened. Stir in garlic and cook for 30 seconds.
3. Add potatoes, broth, salt, pepper, and smoked paprika. Stir to combine.
4. Lock the lid, set to Manual or Pressure Cook on high for 8 minutes. When finished, quick release the pressure.
5. Use an immersion blender to blend part of the soup until desired texture—some creamy, some chunky.
6. Stir in milk, sour cream, and cheddar. Switch to Sauté and warm gently until cheese is fully melted. Do not boil.
7. Taste and adjust seasoning. Ladle into bowls and top with your favorite baked potato garnishes.

Nutritional Information

Per serving:

• Calories: 470
• Fat: 27g
• Carbohydrates: 35g
• Protein: 19g
• Fiber: 3g
• Sodium: 790mg

How to Serve

Garnish with shredded cheddar, crispy bacon, and sliced green onions for the full baked potato effect. Serve with crusty bread or a simple side salad to balance the richness.

Storage

Fridge
Store in an airtight container for up to 4 days. Soup may thicken as it chills.

Freezer
Freeze without sour cream and cheese for best results. Add those after reheating. Store for up to 2 months.

Reheating
Reheat gently on the stovetop or microwave, stirring often. Add a splash of milk or broth to loosen as needed.

FAQ

Can I use red or Yukon Gold potatoes?

Yes, but russets are best for a fluffy, baked-potato-like texture.

Do I have to peel the potatoes?

Peeling gives a creamier finish, but you can leave skins on for a more rustic, fiber-rich version.

Can I make this vegetarian?

Yes! Use vegetable broth and skip the bacon. Add smoked paprika or a few drops of liquid smoke to keep the flavor bold.

How thick will it be?

It’s naturally thick from the potatoes. You can adjust texture by blending more or less, or thinning with extra milk or broth.

What’s the best cheese to use?

Sharp cheddar melts beautifully and adds flavor. Freshly grated cheese works best for a smooth finish.

Flavor Profile Breakdown

• Cheesy & creamy: A rich cheddar base with tangy sour cream
• Savory & smoky: Bacon, garlic, and paprika add layered flavor
• Comforting: Soft potatoes and smooth texture create full-on cozy vibes
• Balanced: Bright garnishes like scallions cut through the richness

---

If you try this recipe, I’d love to hear your thoughts in the comments below.