DINNER

Instant Pot Baked Potato Soup: 1 Easy Comfort Meal

by Fatima Garcia

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2 de August de 2025

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Pot Baked Potato Soup has been my ultimate comfort food, especially on chilly evenings when I need something warm and satisfying without a lot of fuss. I remember my first attempt at making baked potato soup in an Instant Pot – I was a little nervous about the pressure cooking, but the result was pure magic! The aroma of savory ham and tender potatoes filled my kitchen, and the creamy texture was simply divine. This Instant Pot potato soup recipe is a game-changer for busy weeknights. If you’ve been wondering how to make baked potato soup in Instant Pot and get that classic creamy, loaded baked potato flavor, you’re in for a treat. Let’s get cooking!

Why You’ll Love This Instant Pot Baked Potato Soup

This recipe is a weeknight winner for so many reasons:

Incredible Flavor: It captures all the comforting, savory tastes of classic baked potatoes.
Speedy Preparation: You can have a delicious meal ready in under 30 minutes, making it an easy Instant Pot baked potato soup.
Hearty and Filling: Packed with potatoes and ham, it’s a satisfying meal that keeps you full.
Budget-Friendly: Uses simple, affordable ingredients for a delightful homemade meal.
Family Favorite: Kids and adults alike adore this rich and creamy baked potato soup Instant Pot version.
Minimal Cleanup: Everything cooks in one pot, saving you time on dishes.
Customizable: Easily adjust toppings to suit everyone’s preferences.

Ingredients for Instant Pot Baked Potato Soup

Gathering your Instant Pot potato soup ingredients is the first step to this delicious meal. I love how simple they are, creating that classic baked potato flavor with minimal effort. Here’s what you’ll need:

1 pound yellow potatoes, washed, peeled, and chopped into large chunks – These are the stars, providing that hearty, comforting base.
1 small onion, chopped – Adds a crucial layer of savory flavor.
8 ounces ham steak, cubed (can substitute with bacon) – For a smoky, salty depth that really makes it feel like loaded baked potato soup.
32 ounces low sodium vegetable broth – The liquid base that brings everything together and helps the pressure build.
2 cups half and half or whole milk – This is key for achieving that wonderfully creamy baked potato soup Instant Pot texture.
½ teaspoon pepper – Just a little kick to enhance the other flavors.
Toppings:
¾ cup shredded cheese – Cheddar or Monterey Jack are my favorites for melting goodness.
6 slices bacon, cooked and chopped – For that irresistible crispy, salty crunch.
4 green onions, chopped – Adds a fresh, sharp bite.
2 tablespoons chopped chives – Their mild oniony flavor is perfect.
Sour cream (optional) – For an extra dollop of creaminess and tang.

How to Make Instant Pot Baked Potato Soup

Making this delicious soup in the Instant Pot is a total game-changer! It’s so much faster than traditional methods, and the results are incredibly satisfying. I love how simple it is to get that rich, comforting flavor with just a few steps. Let’s get this pressure cooker baked potato soup started.

Step 1: Combine Ingredients
Into your clean Instant Pot, add the 1 pound yellow potatoes, washed, peeled, and chopped into large chunks, the 1 small onion, chopped, and the 8 ounces ham steak, cubed. Pour in the 32 ounces low sodium vegetable broth. It’s amazing how all these simple ingredients come together so beautifully.
Step 2: Pressure Cook
Secure the lid on your Instant Pot and make sure the steam release valve is set to the ‘sealing’ position. Select the ‘Manual’ or ‘Pressure Cook’ setting and set it for 10 minutes on high pressure. This is where the magic starts to happen, tenderizing everything perfectly for your baked potato soup Instant Pot.

Step 3: Finish and Thicken
Once the cooking time is up, carefully perform a quick pressure release by moving the valve to ‘venting’. Once all the steam has escaped, open the lid. Stir in the 2 cups half and half or whole milk and the ½ teaspoon pepper. Now, set your Instant Pot to the ‘Sauté’ function and let it simmer for another 4-5 minutes, stirring occasionally, until the soup thickens to a wonderful, creamy consistency. This step makes it a truly quick baked potato soup Instant Pot meal.
Step 4: Serve and Garnish
Ladle the hot, creamy soup into bowls. Now for the best part – the toppings! Sprinkle generously with ¾ cup shredded cheese, the 6 slices bacon, cooked and chopped, and the 4 green onions, chopped. A dollop of sour cream is optional but highly recommended for that classic loaded baked potato experience. Enjoy this delightful Instant Pot potato soup recipe immediately!

Pro Tips for the Best Instant Pot Baked Potato Soup

I’ve learned a few tricks over the years to make this soup absolutely perfect every time:

Always chop your potatoes into uniform, large chunks. This ensures they cook evenly in the Instant Pot and don’t turn to mush.
Don’t skip the sauté step at the end! This is crucial for thickening the soup naturally and developing a richer flavor.
For an extra creamy texture, you can mash some of the cooked potatoes against the side of the pot with a spoon before adding the dairy.
Feel free to add a bay leaf during the pressure cooking stage for an extra layer of subtle flavor.

What’s the secret to perfect Instant Pot potato soup?

The secret to a truly perfect, creamy texture in your Instant Pot potato soup is in the finish. Using half-and-half or whole milk and then simmering it on sauté allows the soup to thicken beautifully without adding flour or cornstarch. It’s simple but makes all the difference for the best Instant Pot baked potato soup.

Can I make Instant Pot baked potato soup ahead of time?

Yes, you absolutely can! You can prep all your ingredients, chop the vegetables and ham, and store them in separate airtight containers in the refrigerator for up to 24 hours before cooking. This makes assembly even faster when you’re ready to make your homemade Instant Pot potato soup.

How do I avoid common mistakes with pressure cooker baked potato soup?

A common mistake is overcooking the potatoes, which can make them watery. Stick to the 10-minute cook time. Another pitfall is not releasing the pressure properly; always do a quick release and wait for the float valve to drop completely before opening the lid. Ensure your soup isn’t too thick before sautéing; if it is, add a splash more broth.

Best Ways to Serve Instant Pot Baked Potato Soup

This hearty soup is delicious on its own, but I love dressing it up! For a complete meal, I often pair it with a simple side salad or some crusty bread for dipping. It’s also fantastic as a starter for a larger meal, like grilled chicken or steak. And of course, you can’t go wrong with making it an Instant Pot cheesy potato soup by piling on extra shredded cheddar or Monterey Jack cheese, crispy bacon crumbles, and fresh green onions. These toppings really elevate the flavor and texture, making every spoonful a delight!

Instant Pot Baked Potato Soup: 1 Easy Comfort Meal - Pot Baked Potato Soup - additional detail

Nutrition Facts for Instant Pot Baked Potato Soup

This hearty and delicious soup is surprisingly light. Here’s a breakdown of the nutritional information per serving:

Calories: 196 kcal
Fat: 4g
Saturated Fat: 2g
Protein: 16g
Carbohydrates: 25g
Fiber: 3g
Sugar: 6g
Sodium: 671mg

Nutritional values are estimates and may vary based on specific ingredients used. For more information on nutritional guidelines, you can refer to the MyFitnessPal website.

How to Store and Reheat Homemade Instant Pot Potato Soup

One of the best things about making this soup is that it stores and reheats beautifully! If you have any leftovers of this homemade Instant Pot potato soup, let it cool completely before transferring it to airtight containers. You can store it in the refrigerator for up to 3-4 days. For longer storage, freeze portions in freezer-safe containers or bags for up to 3 months. When you’re ready to enjoy it again, the best way to reheat is on the stovetop over low heat, stirring occasionally, until warmed through. You can also reheat individual portions in the microwave. If the soup has thickened too much during storage, just add a splash of milk or broth to loosen it up.

Frequently Asked Questions About Instant Pot Baked Potato Soup

What makes this Instant Pot potato soup recipe so easy?

The ease comes from the Instant Pot doing most of the work! You simply toss in the ingredients, set the timer, and walk away. The pressure cooking tenderizes the potatoes and ham quickly, and then a quick sauté step thickens it up. It’s a fantastic way to get a hearty meal on the table fast. For more tips on using your Instant Pot, check out this guide.

Why use Instant Pot for potato soup instead of the stovetop?

Using an Instant Pot significantly cuts down the cooking time compared to the stovetop. You get that slow-cooked, tender texture in a fraction of the time, making it ideal for busy weeknights. Plus, the hands-off nature of pressure cooking means less hovering and more time for other things. It’s a great way to enjoy comforting soup without the long wait. Learn more about the benefits of pressure cooking.

Can I make this soup vegetarian or vegan?

Absolutely! For a vegetarian version, simply omit the ham steak and use vegetable broth. For a vegan option, skip the ham, use vegetable broth, and substitute the half-and-half with a plant-based milk like cashew or oat milk, and ensure your cheese topping is dairy-free.

How do I get a super creamy texture in my Instant Pot potato soup?

The key to creaminess is the half-and-half or whole milk added at the end, combined with the final sauté step. For an even richer texture, you can mash some of the cooked potatoes against the pot’s inner wall before adding the dairy. This releases more starch and naturally thickens the soup beautifully. You can find more tips for creamy soups here.

Variations of Instant Pot Baked Potato Soup You Can Try

Once you’ve mastered the basic Instant Pot baked potato soup, why not get creative? There are so many delicious ways to switch things up! For a lighter, yet still flavorful option, try an Instant Pot potato leek soup by adding sliced leeks along with the potatoes and onion, and maybe using chicken broth for a different depth. If you love smoky flavors, swapping the ham steak for plenty of crispy bacon makes for an amazing Instant Pot bacon potato soup. You could also make it dairy-free and vegan by using full-fat coconut milk or cashew cream instead of half-and-half and omitting the cheese and bacon toppings. These variations ensure you’ll never get bored with this versatile dish!

About the Author

Fatima Garcia