Instant Pot Potato Soup Recipe (Loaded Potato)
This instant pot potato soup is the perfect comfort meal from scratch! A thick and cheesy broth loaded with tender potato chunks. This recipe makes the best loaded baked potato soup in less than 30 minutes!
Ingredients
- 4 Tbsp unsalted butter
- 1 large onion finely chopped
- 2 garlic cloves minced
- 2 lb potatoes peeled, cut into 1/2-inch cubes
- 4 cups chicken broth
- 1 1/2 tsp salt or to taste
- 1/4 tsp ground black pepper or to taste
slurry-
- 1 1/2 cups half and half
- 3 Tbsp all-purpose flour
- 1 1/2 cup shredded cheese
Instructions
- Turn the instant pot onto saute mode and add butter and chopped onion. Saute until the onion is tender, and add the minced garlic.
- Add the cubed potatoes, the chicken broth, salt, and black pepper into the instant pot.
- Close the lid, pressure cook for 8 minutes, and release the pressure.
- In a separate bowl, whisk together half-and-half and flour.
- Open the lid to the instant pot and mash the potatoes to your desired consistency. Add the half-and-half slurry, along with shredded cheese.
- Turn the instant pot back to saute mode and cook for 1-2 minutes or until the soup begins to bubble.
- Garnish the soup, serve, and enjoy!
Notes
- Garnish the soup: Take your soup to the next level with the toppings! We love sour cream, green onion, bacon bits, and more cheese for the perfect flavor combination.
- Store leftovers: This soup stores great in the fridge and will be fresh for up to 5 days. Keep in an airtight container and refrigerate.
- Reheat leftovers: Add the soup to a pot and heat over low-medium heat until bubbling.