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+ servings
Instant Pot Potato Soup is quick, easy, and healthy.
5 from 1 vote

Loaded Instant Pot Potato Soup

Instant Pot Potato Soup is warm, creamy, and loaded with flavor. It is so quick and easy to cook up bacon, onion, and celery in a pressure cooker, then add broth and potatoes to get a filling soup in half the time.

Course Soup
Cuisine American
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings 5 servings
Calories 366 kcal


  • 2 ½ lbs. russet potatoes
  • 4 oz. bacon finely chopped
  • 2 Tbsp. butter or oil
  • 4 cloves garlic finely minced
  • 1 small onion diced
  • 3 ribs celery diced
  • 3 cups broth chicken or vegetable, regular sodium
  • ½ tsp. each of thyme and rosemary dried
  • 2 tsp. salt to taste
  • ½ tsp. black pepper to taste
  • 1 cup milk regular or a plant-based alternative
  • 2 Tbsp. cornstarch


  • Sour cream
  • Cheese shredded
  • Chives or green onions


  1. Rinse and scrub potatoes to remove any visible dirt and then cut into 1-inch chunks.
  2. Add bacon to a 6-quart Instant Pot set to the saute function and cook for 6-8 minutes, or until crispy.
  3. Remove bacon using a slotted spoon and keep the remaining bacon fat in the pot. Let the bacon pieces drain on a paper towel lined plate.
  4. Add butter, onion and celery and saute for 2-3 minutes. Add garlic and continue sauteing for an additional 30 seconds, or until fragrant.
  5. Pour in the broth and then add the dried herbs, salt, and pepper. Scrape the bottom of the pot to release any bits or pieces that might be stuck.
  6. Add the peeled and cubed potatoes to the pot and submerge them as far into the liquid as possible.
  7. Using the manual function, set the Instant Pot to high pressure and the timer to 10 minutes. Quick release the pressure as soon as the timer goes off.
  8. While the soup is cooking, whisk together warmed milk and cornstarch in a medium-sized bowl to make a slurry.
  9. Once the soup has cooked, pour in the slurry, give it a good stir, and then puree the soup using an immersion blender until smooth. Alternatively, you can carefully transfer the hot soup to either a food processor or high speed blender and blend until smooth.
  10. Serve the soup with all of your favorite baked potato toppings: shredded cheese, sour cream, green onions, and those reserved bacon pieces. Enjoy!

Recipe Video

Recipe Notes

Meal Prep and Storage

  • To Prep-Ahead: This soup can easily be made the day before. Or, chop up the potatoes, but keep them in an airtight bag in the fridge.
  • To Store: Keep any leftovers in an airtight container in the fridge for up to 4 to 5 days.
  • To Freeze: Be sure to allow this soup to cool completely in the refrigerator before freezing in a glass or plastic freezer-safe container for up to 4 to 6 months.
  • To Reheat: This dish is delicious warmed back up on the stove top. You can also use the microwave.

Nutrition Facts
Loaded Instant Pot Potato Soup
Amount Per Serving
Calories 366 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 6g38%
Trans Fat 0.2g
Polyunsaturated Fat 2g
Monounsaturated Fat 5g
Cholesterol 28mg9%
Sodium 1564mg68%
Potassium 1051mg30%
Carbohydrates 52g17%
Fiber 4g17%
Sugar 4g4%
Protein 8g16%
Vitamin A 492IU10%
Vitamin C 16mg19%
Calcium 54mg5%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.