Instant Pot Loaded Potato Soup
Looking for a hearty and quick and easy soup recipe to serve the family or crowd? This Instant Pot Loaded Potato Soup is a crowd-pleaser that can be made in a hurry, thanks to your beloved Instant Pot. If you don’t have an Instant Pot, add it to your wish-list! You will get that hearty, savory loaded potato soup like it simmered all day long on the stove. Top with your favorite condiments, and you have a tasty dinner even picky eaters will devour.
How doesn’t get giddy with excitement when they hear the words Instant Pot loaded potato soup? You know there will be cheese, a creamy base, bacon, yes I said bacon and more! Fully loaded with the most savory and tasty ingredients so every bite is packed full of flavor and textures to satisfy and warm you up. With cold weather right around the corner, this soup is a great one to keep handy for those cold days you want something warm, hearty, and comforting to serve up.
No more frozen nuggets for our family or tv dinners, with the Instant Pot it allows you to make wholesome and hearty meals in minutes. My potato salad can be made in just 4 minutes, I mean that is quicker than running to the grocery store. Plus I make some pretty tasty dishes that taste even better than takeout if I do say so myself. Toss your ingredients in, select your settings, and let your Instant Pot do the rest. It is a hands-off cooking method that has reduced the time spent in the kitchen. Plus, the electric pressure cooker is energy friendly and can use up to 70% less than your stovetop.
Can You Freeze Instant Pot Loaded Potato Soup
One question I get asked a lot is can you freeze potato soup. The answer is, yes, but it will change the texture of the soup over time. The longer potatoes set in the broth and cook the softer they become. When you freeze and then turn around and warm it back up, it can make the potatoes break down, even more, turning into more of a mashed potato texture over formed pieces. While the texture is a bit different, you will find it still offers a pleasant taste and can be done. I just would recommend serving fresh loaded potato soup to guests and then if you do freeze and reheat eat yourself for lunches and dinners.
A super easy soup recipe that is great for a weeknight meal, game day soup, or even to gift to loved ones who are sick or recovering from say a surgery. I haven’t come across someone who hasn’t enjoyed a big bowl of this soup.
More Instant Pot Soup Recipes you will love:
Instant Pot Broccoli and Cheddar Soup, and Instant Pot Creamy Chicken and Wild Rice
Looking for The Best Loaded Potato Soup on your Stove Top?
Loaded Instant Pot Potato Soup
Looking for a hearty and quick and easy soup recipe to serve the family or crowd? This Instant Pot Loaded Potato Soup is a crowd-pleaser that can be made in a hurry, thanks to your beloved Instant Pot.
- 32 bag frozen diced hashbrown
- 32 oz chicken broth
- 8 oz Cream cheese
- 5 slices crumbled cooked bacon
- 1 tbs onion powder
- 1 tbs garlic powder
- 3 Green Onions
- Place full bag of Frozen diced hashbrowns in instant pot
- Add Chicken Broth, cream cheese, and Seasons
- Place on manual high pressure for 10 minutes
- Do a quick release
- Stir and serve with green onion and bacon
Nutrition Information:Yield: 10 Serving Size: 3
Amount Per Serving: Calories: 134Total Fat: 11gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 31mgSodium: 569mgCarbohydrates: 5gFiber: 0gSugar: 1gProtein: 4g
Nice post …superb food and healthy also…thanks for sharing..
This is amazing! I will make my cubes bigger next time. Left the skin on the potatoes and it made it perfect!!!!! Thank you for the exact directions. This was my first time using my instant pot.
I was wanting to use real potatoes as well. Did you increase the cooking time at all?
Could you please give me an idea of the number of servings? Thank you!
Omg this soup is wonderful- thought I would like a thicker soup but it is amazing and the flavor is
Out of this world! Will definitely save this for later.
Sounds great! Looking forward to trying and thanks for sharing. On the note of why would recipes use a can of cream soup, etc…why not use regular garlic cloves and onion instead of powder…lol…
I’m wondering, if I cook this for the entire 30 minutes, will the potatoes and carrots dissolve and make it naturally thick? We were impatient, so cooked it for 15 minutes, then gave it 3-4 pulses with my immersion blender, to sort of half-blend it. this gave us just the right thickness and a nice texture. We thought it needed a little something, so I took a page from your wonderful Broccoli Cheddar soup and added some hot sauce. It was so good, and we both liked the addition of carrots for sweetness. Thanks for another yummy soup.
I made this recipe and it turned out awesome ❤️❤️❤️
Is the bacon just used for garnish or do you add cooked bacon to the soup to cook as well? Thanks!!
Could you tell me if the nutrition information is per serving or for the entire recipe? If it is per serving, what is the estimated serving size? Thanks!
I have a Can Cooker that I bought for camping but also use in the home. Got the same results – great recipe. .
Because of spaceand refrigeration limits when camping I pack Imitation Bacon Chips for my morning omelets. They worked just as well in this recipe.
I use some creamy mashed potato flakes to thicken it a little and give it more flavor. I also add finely grated cheddar cheese……yummy.
Hello, this recipe looks yummy! Can I use fresh diced potatoes instead? If so do you know what the timing would be, or would it stay the same? Thanks!
Absolutely same cooking time
It’s taking forever to build pressure…is this normal?
Yes soup takes forever
This soup is amazing. The issue I have is the first two times it turned out great and now my cream cheese seems to curdles. Any suggestions on how to fix this?
Meh, taste is good but cooking directions are off. Frying the bacon and onions in the IP only dirties one pot and adds flavor to the soup. Drain greese and deglaze with chicken broth before adding potatoes. Personally I think it’s too much liquid if you like thick soup so I cut that down. I also thought a full tbs of onion and garlic is way too much. Using a little more fresh onion and some fresh garlic instead gives a much better flavor.
I assume that under ingredients, the
32 bag frozen diced hashbrown…
Isn’t 32 bags but should be 32 oz?
This is the best potato soup ever! I’m so glad I followed your recipe! We’re having a blizzard tonight, and this was such great comfort food. Yum, yum yum! Thank you!
Glad you liked it