Instant Pot Baked Potato Soup goes together in no time and makes a great simple meal.
I love my Instant Pot. It makes dinner so quick and easy. I am loving experimenting with it. Recipes like today are the main reason why. The Instant Pot is saving me so much time in the kitchen.
If you don’t have an Instant Pot, don’t worry, I am not going to turn this into an Instant Pot site. I plan to post an occasional recipe, but it won’t be all the time. So there will still be plenty of good food for the non Instant Pot owners.
This soup is actually an adaption of two soups that I have been making for years. I combined the two basic ideas and made them in the Instant Pot.
I took my slow cooked baked potato soup and my homemade panera potato soup and combined them into an easy Instant Pot soup. If you don’t have an Instant Pot you can easily make one of those soups. They are both delicious as well!
The reason I decided to make this soup is because I had a few potatoes left over from Thanksgiving that were starting to sprout. I wanted to use them up before they went bad. I also had a bunch of broth from the turkey I had cooked down. Making soup seemed like the perfect solution for using both things up.
I love this because is not only easy to make, it also uses basic ingredients.
We added bacon to ours because bacon makes everything better, but you don’t have to add the bacon. It is delicious without it too.
If you need more recipes for using your Instant Pot be sure to check out my list of great Instant Pot Recipes.
Tools for Making This Recipe
- 6 large potatoes, peeled and cubed
- 1 onion, peeled and chopped
- 42 ounces chicken broth (5 1/4 cups)
- 2 tablespoons butter
- 1 teaspoon ground black pepper
- 1 cup milk
- 1 1/2 cups shredded cheddar cheese
- 4 ounces cream cheese, softened
- cooked bacon, optional but good
- Place potatoes, onions, broth, butter, and pepper into the Instant Pot.
- Place the lid on and lock into place. Set the steam valve to seal.
- Set on manual for 11 minutes. Time may vary slightly depending on the size you cut your potatoes.
- Quick release the pressure. Once pressure is released remove lid.
- Add milk and mash potatoes until desired consistency.
- Stir in cheese and cream cheese until smooth. Stir in bacon if using.
- Serve and enjoy!
Amount Per Serving: Calories: 421Total Fat: 18gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 53mgSodium: 923mgCarbohydrates: 53gFiber: 5gSugar: 5gProtein: 15g