Instant Pot Loaded Potato Soup

easy, cheesy, delicious
Easy, cheesy, delicious
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1 tbsp Butter
1 Onion medium , diced
3 cloves Garlic minced
3 cups Chicken broth
1 can/box Cream of chicken soup
7-8 Potatoes medium-sized russet , peeled and chopped into 1-inch cubes , about 2.5 lbs
1 1/2 tsp Salt or to taste
Black pepper to taste
1 cup Milk
1 tbsp All-purpose flour
2 cups Cheddar cheese shredded
For garnish:
5-6 slices Bacon cooked and chopped
Green onion sliced
Cheddar cheese shredded

Nutritional information

  • For garnish:

Instant Pot Loaded Potato Soup


This Instant Pot Loaded Potato Soup is simple as can be, but every spoonful is supremely delicious. Nothing beats homemade potato soup, whether it’s vegan, vegetarian, has a spicy twist, or is made in the Instant Pot. Creamy, cheesy, and chunky, this comforting soup is my newest go-to recipe for tired weeknights when you want a satisfying meal with easy cleanup. I love serving it garnished with chopped bacon, green onions, and more cheese, it’s a must.

Start by cooking up the onion and garlic in a little butter until soft and fragrant. Add broth, cream of chicken soup, and potatoes. Season with salt and lots of freshly ground black pepper. Cook on high pressure for ten minutes, release the steam, stir in the slurry, which is a mixture of flour and water, cook a little longer, then add the cheese, taste and done. The traditional cheese for this soup is Cheddar, but lately I’ve been using sharp American Cheddar, which adds extra depth to the flavor. Enjoy!

To make the Instant Pot Loaded Potato Soup, you will need the following ingredients:

Ingridiens for Instant Pot Loaded Potato Soup

Steps to make Instant Pot Loaded Potato Soup


Sauté onions


Set your Instant Pot to SAUTÉ mode. Melt 1 tablespoon and add in 1 diced onion, Cook for 3 to 4 minutes until soft.


Add garlic


Add in 3 minced garlic cloves and cook, stirring constantly, for 1 minute more until fragrant.


Add broth, cream of chicken soup, and potatoes


Add in 3 cups chicken broth, 1 can cream of chicken soup, chopped potatoes, 1 ½ teaspoons salt, and black pepper to taste and stir well. Secure the lid and turn the vent valve to SEALING. Cook over manual high pressure for 10 minutes, then quick release. Be sure to use a damp dishcloth over the valve when releasing.


Make slurry


In a small bowl, stir together 1 cup milk and 1 tablespoon flour to create a slurry. Set aside.


Add slurry to Instant Pot


Once all of the steam has completely released and the pin on the lid has dropped, open the lid and stir in the slurry.




Turn the pot to SAUTÉ mode and cook the soup for another 4 to 5 minutes until thickened.


Add cheese


Stir in the 2 cups of shredded Cheddar cheese and stir until melted.



Garnish with chopped bacon, green onions, and more cheese and serve hot. Enjoy!

Cut short cooking time and make this easy Instant Pot Loaded Potato Soup! Creamy, cheesy, and chunky, this delicious potato soup recipe will quickly become a family favorite. If you make this recipe, share a photo with us @cookmerecipes on Instagram — and don't forget to leave a comment below with your thoughts!

Jeff is a 38-year-old bachelor who prefers not to waste his time on salads and light meals. He’s a true carnivore who knows how to enjoy food to the max! Jeff will tell you how to cook rich and filling meals from scratch, bringing some real meaty decadence to your kitchen. His recipes are sure to satisfy every meat lover!

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Total Reviews: 1

This soup is probably one of the easiest recipes I've ever made. Thanks!

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