Easy Instant Pot Loaded Baked Potato Soup

Instant Pot Loaded Baked Potato Soup

  • Author: Kate Morgan Jackson
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 6 1x
  • Category: Lunch
  • Method: Instant Pot
  • Cuisine: American


  • 4 thick-cut bacon slices cut into cubes 
  • 4 cups chicken broth 
  • 3 pounds Yukon gold potatoes, peeled 
  • 1 teaspoon salt 
  • 12 teaspoon black pepper 
  • 4 ounces cream cheese, melted 
  • 1 pint half-and-half 
  • 1 cup shredded sharp Cheddar cheese 
  • 2 medium green onions, sliced 


  1. Press Sauté button and cook bacon pieces in Instant Pot® until crisp. Press Cancel button.
  2. Drain bacon fat and place cooked bacon in between two paper towels. Set aside.
  3. Pour in broth and deglaze pot.
  4. Place whole potatoes, salt, and pepper into Instant Pot®. Close lid and set pressure release to Sealing.
  5. Press Soup button and adjust time to 10 minutes.
  6. When the timer beeps, quick release pressure, turn off Instant Pot®, and then unlock lid and remove it.
  7. Using an immersion blender or potato masher, blend up potatoes and broth until only a few chunks are left.
  8. Turn Instant Pot® back on and press Sauté button. Whisk in cream cheese and half-and-half. Let cook an additional 10 minutes, stirring occasionally.
  9. Mix in half of the cooked bacon.
  10. Serve topped with cheese, green onions, and remaining bacon.