You are going to love this Instant Pot Baked Potato Soup recipe, and I will tell you why for sure. You see, this instant pot is so easy to make, and you will spend less time in the kitchen, I promise!
What I love about this Instant Pot loaded baked potato soup recipe is the flavor for sure and you can garnish it with just about anything you heart desire but more about that later.
Let's learn how to make this recipe for potato soup using an Instant Pot!
What are the ingredientsto make Loaded Baked Potato Soup?
To make this Instant Pot Baked Potato Soup you are going to need the following ingredients:
- baking potatoes, any type
- butter or oil
- yellow onion
- minced garlic
- diced ham (we used smoked ham) or cooked and chopped bacon (or both!)
- chicken or vegetable broth
- heavy cream
- cream of chicken or celery soup
- flour
- shredded cheese (we used Colby Jack)
And of course, you can find these ingredients at your local Aldi or if you seriously want to save time and money Walmart Grocery where you can save $10 off your first order!
Read these recipes:
- Chorizo and Potato Soup
- Mexican Twice Baked Potatoes Recipe
- Easy Ham and Potato Soup for Lazy People!
How to MakeInstant Pot Baked Potato Soup
Now that you have gathered all of your baked potato soup ingredients it is time to make it and seriously all you have to do is follow these simple steps below.
Step 1 – Set Instant Pot to sauté.
Step 2 – Add butter or oil, onion, and garlic. Sauté for 2 minutes or until garlic is fragrant.
Step 3 – Add ham and cook for an additional minute, stirring and scraping regularly.
Step 4 – Turn off Instant Pot.
Steps 5 – Add broth and potatoes to the Instant Pot.
Step 6 – Stir.
Step 7 – Set Instant Pot to high pressure and set for 10 minutes.
Step 8 – Lock the lid and be sure the vent is closed.
Step 9 – Allow to vent naturally for 5 minutes and then vent remaining pressure.
Step 10 – Turn off Instant Pot.
Steps 11 -Add flour and creamer together and mix.
Step 12 –Add theflour and creamer mixture to the Instant Pot.
Step 13 – Add cheese and sour cream and mix everything.
Step 14 – Set Instant Pot to high pressure and set for 5 minutes. Lock the lid and be sure the vent is closed.
Step 15 – Release pressure once the timer goes off.
YourInstant Pot Baked Potato Soup Recipe is complete and ready to serve!
Toppings ForInstant Pot Baked Potato Soup Recipe
We suggested your garnish yourInstant Pot Baked Potato Soup with these:
- Green onions
- Sour Cream
- Cheese
- Bacon
How to FreezeInstant Pot Baked Potato Soup Recipe?
Can you free baked potato soup? To answer your question, yes you can, but you need to make sure you follow these how to freeze instructions.
How to free baked potato soup
Do not add any dairy to the soup if you are planning on freezing this soup. This means that the milk and creamer and cheese will not be added as this will be added when you are going to reheat the soup.
To freeze baked potato soup, use a freezer friendly container or freezer bag and place in your freezer. Make sure that the soup is cool before you freeze!
If you are using a freezer bag lay the bag flat so the soup will freeze fast.
How to Thaw Instant Pot Baked Potato Soup
To thaw your baked potato soup, remove from freezer 24 hours before heating and place inside your refrigerator.
Instant Pot Loaded Baked Potato Recipe
Now that you know all you need to know about making Instant Pot Baked Potato Soup it is time to print the recipe with the exact measurements.
Instant Pot Baked Potato Soup Recipe
Prep Time: 5 minutes
Cook Time: 22 minutes
Total Time: 27 minutes
Delicious and hearty baked potato soup made using an Instant Pot. Learn how to make this fabulous creation today.
Ingredients
- 2 pounds peeled and cubed baking potatoes, but any type will work great
- 3 pats of butter or 2 tablespoons oil
- 1 small diced yellow onion
- 2 tablespoons minced garlic
- 1 cup diced ham (we used smoked ham) or cooked and chopped bacon (or both!)
- 3 cups chicken or vegetable broth
- 1.5 cups heavy cream
- 1 small can of cream of chicken or celery soup
- 1 tablespoon flour
- 2 cups shredded cheese (we used Colby Jack)
Instructions
- Set Instant Pot to sauté. Add butter or oil, onion, and garlic. Sauté for 2 minutes or until garlic is fragrant. Add ham and cook for an additional minute, stirring and scraping regularly. Turn off Instant Pot.
- Add broth and potatoes and stir.
- Set Instant Pot to high pressure and set for 10 minutes. Lock the lid and be sure the vent is closed. Allow to vent naturally for 5 minutes and then vent the remaining pressure. Turn off Instant Pot.
- Add flour and creamer together and add to Instant Pot.
- Add cheese and sour cream and mix everything together.
- Set Instant Pot to high pressure and set for 5 minutes. Lock the lid and be sure the vent is closed. Release pressure once timer goes off.
- Garnish with green onion, sour cream, cheese, and bacon and enjoy!
Nutrition Information:
Yield: 6Serving Size: 1
Amount Per Serving:Calories: 811Total Fat: 62gSaturated Fat: 30gTrans Fat: 1gUnsaturated Fat: 27gCholesterol: 202mgSodium: 1011mgCarbohydrates: 28gFiber: 2gSugar: 4gProtein: 36g
These nutritional calculations might not be accurate. Please speak with a licensed nutritionist to assist you.
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