Go Back
–+ servings
Print Pin

Instant Pot Baked Potato Soup

This simple Instant Pot baked potato soup is smooth, creamy and decadent, perfect to enjoy under a warm blanket by the fireplace this fall season.5
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 -8
Author natasha

Ingredients

  • 8-10 large russet potatoes scrubbed, peeled and diced
  • 5 pieces of bacon diced
  • 2 tbsp of fresh chives finely chopped
  • 1 large onion chopped
  • 4 large cloves of garlic minced
  • 2 cups of cheddar cheese shredded
  • 2 cups of chicken stock
  • 2 tbsp of butter
  • 2 tbsp of flour
  • 2 cups of heavy cream or half and half
  • ¼ cup of sour cream
  • 1 tsp Seasoning salt
  • 1 tbsp Onion Powder
  • 1 tbsp Garlic Powder
  • 1 tbsp Chicken Bouillon

Instructions

  • Set the instant pot on saute function and saute your bacon until golden brown, about 5-7 minutes
  • Remove from the pan and deglaze with chicken stock 
  • Add potatoes to the pot and give everything a good stir being sure to scrape those bacon bits from the bottom of the pot 
  • Cover the instant pot and cook the potatoes on high pressure for 6 minutes, quick release
  • Once the potatoes are fork-tender drain them and reserve that chicken stock for later
  • Mash the potatoes and set them aside 
  • Put the instant pot back on saute and saute the onions and garlic in butter for 2 minutes until fragrant 
  • Add flour and cook for one minute until flour is dissolved 
  • Add chicken stock back to the pot and whisk until smooth and roux has dissolved 
  • While keeping the instant pot on the saute function, slowly add back in the mashed potatoes to the broth one scoop at a time, whisking as you go
  • Once the potatoes are incorporated into the broth and everything is smooth add milk, cheese, and sour cream, mix well then season to taste
  • Serve soup warm and top with crumbled bacon, chives, and a scoop of sour cream

Notes

Even though you are using chicken stock to cook the potatoes at a generous amount of salt to the stock to start the flavoring process early before forming the soup. 
You can also cook this soup on the stovetop following the same directions. The potatoes would take longer to cook, about 12-15 minutes depending on how small you cut them. 
You can use an immersion blender to get the soup as smooth as possible but I find using a hand potato masher to the trick, there are some small chunks but I find that quite nice in the soup.