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Instant Pot® Loaded Baked Potato Soup

Rated as 5 out of 5 Stars

"This potato soup cooks in an Instant Pot® and is customizable with assorted toppings. I prefer to get my saltiness from the bacon, so I don't add extra salt. I also like a thicker chowder-like consistency; if you like yours thinner, add more liquid."
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1 h servings 342
Original recipe yields 6 servings


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  1. Turn on a multi-functional pressure cooker (such as Instant Pot(R)) and select Saute function. Add onion, bacon, and butter to the hot pot and saute until bacon is crispy, 5 to 8 minutes. Turn off Saute function and transfer contents to a small bowl.
  2. Add potatoes, water, and garlic base to pot and close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.
  3. Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid. Mash potatoes against the side of the pot, leaving some chunks if desired. Add onion-bacon mixture and half-and-half; stir to combine.
  4. Ladle into soup bowls and top with green onions, Cheddar cheese, and black pepper.

Nutrition Facts

Per Serving: 342 calories; 15.9 39.6 11.6 47 446 Full nutrition

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I got the link to this in my email today, and decided to try it for dinner tonight. I used Hormel Crumbled Bacon, since I keep that in the freezer, and just sautéed it up with the onion and butt...