- 1 tbsp Butter
- 1 Onionmedium , diced
- 3 cloves Garlicminced
- 3 cups Chicken broth
- 1 can/box Cream of chicken soup
- 7-8 Potatoesmedium-sized russet , peeled and chopped into 1-inch cubes , about 2.5 lbs
- 1 1/2 tsp Saltor to taste
- Black pepperto taste
- 1 cup Milk
- 1 tbsp All-purpose flour
- 2 cups Cheddar cheeseshredded
- 5-6 slices Baconcooked and chopped
- Green onionsliced
- Cheddar cheeseshredded
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:
Steps to make Instant Pot Loaded Potato Soup
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.
Add slurry to Instant Pot