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
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1
Sauté onions
4min
Set your Instant Pot to SAUTÉ mode. Melt 1 tablespoon and add in 1 diced onion, Cook for 3 to 4 minutes until soft.
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2
Add garlic
1min
Add in 3 minced garlic cloves and cook, stirring constantly, for 1 minute more until fragrant.
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3
Add broth, cream of chicken soup, and potatoes
15min
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.
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4
Make slurry
1min
In a small bowl, stir together 1 cup milk and 1 tablespoon flour to create a slurry. Set aside.
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5
Add slurry to Instant Pot
1min
Once all of the steam has completely released and the pin on the lid has dropped, open the lid and stir in the slurry.
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6
Cook
4min
Turn the pot to SAUTÉ mode and cook the soup for another 4 to 5 minutes until thickened.
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7
Add cheese
1min
Stir in the 2 cups of shredded Cheddar cheese and stir until melted.
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8
Serve
Garnish with chopped bacon, green onions, and more cheese and serve hot. Enjoy!
Recipe Reviews
This soup is probably one of the easiest recipes I've ever made. Thanks!
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