Instant Pot Loaded Potato Soup is made with frozen diced hash browns, cream cheese, chicken broth, bacon, and simple seasonings for a rich, creamy bowl of comfort food that’s ready in minutes. Using frozen potatoes makes this easy Instant Pot recipe perfect for busy weeknights when you want a hearty homemade meal without all the prep.
I love making this soup because it’s one of the easiest comfort food recipes in my collection. The Instant Pot does almost all the work, and everyone can customize their bowl with their favorite toppings like crispy bacon, shredded cheddar cheese, green onions, and sour cream for the ultimate loaded baked potato flavor. 🍲🥔🧀
Why I Love This Recipe
- It starts with frozen diced hash browns, so there’s no peeling or chopping potatoes.
- The Instant Pot makes it an easy, hands-off dinner for busy nights.
- It’s rich, creamy, and loaded with all the flavors of a classic loaded baked potato.
- Everyone can customize their bowl with their favorite toppings like bacon, cheddar cheese, green onions, and sour cream.
- It’s one of my favorite cozy soups to make when the weather turns cold because it’s hearty, comforting, and always a family favorite. 🥔🧀🥣
Ingredient Notes
- Frozen Diced Hash Browns: I love using frozen diced hash browns because there’s no peeling or chopping potatoes. They make this soup quick, easy, and perfectly creamy.
- Chicken Broth: I usually use Better Than Bouillon mixed with water, but your favorite chicken broth works just as well.
- Cream Cheese: Full-fat cream cheese melts the smoothest and gives the soup its rich, creamy texture. Cut it into cubes so it melts more easily.
- Bacon: I cook the bacon until it’s crispy, then crumble it over each bowl just before serving for the best flavor and crunch.
- Onion Powder: Onion powder adds savory flavor without having to chop an onion, making this recipe even easier.
- Garlic Powder: Garlic powder blends perfectly into the broth and adds plenty of flavor with no extra prep work.
- Green Onions: I like sprinkling sliced green onions on top just before serving. They add a fresh flavor and a nice pop of color.
Be sure to check out the full recipe and ingredient list below
How To Make
- Add the frozen diced hash browns to the Instant Pot. Pour in the chicken broth, then add the cream cheese, onion powder, and garlic powder. Secure the lid and set the valve to Sealing.
- Cook on High Pressure (Manual) for 10 minutes. Carefully perform a quick release once the cooking time is complete.
- Stir the soup until the cream cheese is completely melted and the soup is smooth and creamy.
- Serve hot, topped with crumbled bacon, sliced green onions, shredded cheddar cheese, and a dollop of sour cream, if desired.
Be sure to check out the full recipe and ingredient list below
Tips I Found Helpful
- I use frozen diced hash browns straight from the freezer—there’s no need to thaw them first.
- I cut the cream cheese into cubes before adding it to the Instant Pot so it melts more quickly after cooking.
- After the pressure is released, I stir the soup well until the cream cheese is completely smooth and creamy.
- If I want a thicker soup, I mash a few of the potatoes with a potato masher or the back of a spoon before serving.
- My favorite toppings are crispy bacon, shredded cheddar cheese, sliced green onions, and a dollop of sour cream for the full loaded baked potato flavor.
- If the soup thickens after storing, I stir in a little extra chicken broth while reheating until it reaches the consistency I like.
- This soup pairs perfectly with crusty bread or warm dinner rolls for an easy, comforting meal. 🥔🧀🥓🍲
Frequently Asked Questions
Our Favorite
To Serve with Potato Soup
Instant Pot Potato Soup
This Instant Pot Loaded Potato Soup is a rich and creamy comfort food made with frozen diced hash browns, cream cheese, chicken broth, and simple seasonings. Topped with crispy bacon, shredded cheddar cheese, green onions, and sour cream, this easy Instant Pot recipe has all the flavors of a loaded baked potato with hardly any prep work.
Ingredients
- 32-ounce bag of frozen diced hashbrowns
- 32 ounces of chicken broth
- 8 ounces of cream cheese
- 5 slices of cooked bacon, crumbled
- 1 tablespoon of onion powder
- 1 tablespoon of garlic powder
- 3 green onions
Instructions
- Add the frozen diced hash browns to the Instant Pot.
- Pour in the chicken broth, then add the cream cheese, onion powder, and garlic powder.
- Secure the lid and set the valve to Sealing. Cook on High Pressure (Manual) for 10 minutes.
- Carefully perform a quick release once the cooking time is complete.
- Stir the soup until the cream cheese is completely melted and the soup is smooth and creamy.
- Serve hot, topped with crumbled bacon, sliced green onions, shredded cheddar cheese, and a dollop of sour cream, if desired.
Notes
There's no need to thaw the frozen diced hash browns before adding them to the Instant Pot. For the smoothest texture, cut the cream cheese into cubes and stir well after pressure cooking until it's completely melted. If you'd like a thicker soup, mash some of the potatoes before serving. Top each bowl with crispy bacon, shredded cheddar cheese, sliced green onions, and a dollop of sour cream for the ultimate loaded baked potato flavor. If the soup thickens after storing, simply stir in a little extra chicken broth while reheating until it reaches your desired consistency. 🥔🧀🥓🍲
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
Everything looks scrumptious..
Thx for sharing….
Will try these definitely.👍💪👏🙏😇💯