Instant Pot soup recipes – I can never have enough of them since my family really enjoys soup. And, Instant Pot soups can be ready in just a few minutes under pressure – another big perk, if you ask me. Instant Pot Baked Potato Soup is creamy, hearty, and fast.
Instant Pot Baked Potato Soup Recipe
Howdy! Chef Alli Here. Let’s Get You Cookin’….Shall We?? 🙂
Instant pot soup. Boy, does it warm you up! We think this Instant Pot Baked Potato soup is super cozy, with tender chunks of potatoes for great texture. I love it that there’s a tiny bit of kick in this potato soup, all courtesy of the minced chipotles.
If you’re interested in other Instant Pot soup recipes – I’ve got you covered! Instant Pot Ham and Corn Chowder is a big favorite around our house, as well as Instant Pot Orzo Chicken Soup.
Instant Pot Tuscan Bean Soup with BACON is a velvety bean soup using Northern beans that don’t require any soaking since the beans are being cooked under pressure. Are you up for a bowl of easy Instant Pot Broccoli Cheese and Noodle Soup? Pretty sure one bite will have you convinced.
You can find all kinds of my favorite soup recipes right here.
What to love about this potato soup recipe –
- Luscious and creamy. Yep, it’s pretty fattening…no wonder it’s so yummy.
- You have it on the table in minutes.
- It’s ultra easy to make.
- It reheats well in the microwave for a satisfying lunch later.
Which ingredients do I need to make Instant Pot baked potato soup?
- Potatoes
- Butter
- Flour
- Half and Half
- Milk
- Chicken base paste (I prefer the Better Than Bouillon brand)
- Minced chipotles or chipotle sauce
- Velveeta cheese
- Sour cream
- Cheddar cheese
- Cooked and crumbled BACON 🙂
- Scallions, for garnishing, if desired
How to make baked potato soup –
- Place a trivet into the bottom of your Instant Pot (any brand of electric pressure cooker works fine); add 1 cup water, then place the potatoes on top of the trivet. **It’s okay if the potatoes are on top of each other a bit once you place them into the Instant Pot.
- Lock the Instant Pot lid into place; using the high pressure setting, set the timer for 20 minutes, bringing the Instant Pot up to full pressure. When the timer sounds, perform a quick release to remove all the pressure from the Instant Pot.
- Use a fork to test the potatoes making sure it will slide easily into the center of each potato without any resistance. If the potatoes aren’t fork tender, return the lid to the Instant Pot and bring it to high pressure once again, cooking the potatoes for an additional 5 minutes.
- Remove the cooked and fork-tender potatoes from the Instant Pot to a bowl to let them cool slightly, then pour out the water remaining in the Instant Pot.
- Using the saute setting on the Instant Pot, melt the butter, then stir in the flour, whisking for 1-2 minutes or until the mixture is a dark golden brown – be sure you don’t skip this step, it’s very important for your soup.
- Turn off the saute setting on the Instant Pot. A little at a time, add the half and half to the flour mixture (this flour mixture is also called a roux), whisking it in until it’s the liquid is fully incorporated, then do the same thing with the milk.
- Once the mixture is smooth, turn on the saute setting on the Instant Pot once more. Add the chicken base, chipotles, and cubed Velveeta, stirring until the cheese is fully melted and the soup is smooth. Stir in the sour cream and shredded cheddar, continuing to stir until the soup is creamy, smooth, and hot throughout; season to taste with salt and pepper.
- To serve, ladle the soup into bowls, then garnish with shredded cheese, crumbled bacon, and sliced scallions. Serve at once!
Common Questions Asked About This Recipe
Which tools are helpful for making potato soup?
- Well, first of all an Instant Pot (any brand of electric pressure cooker will work) for this soup is an absolute. I use the 6-quart Cuisinart electric pressure cooker because it so very simple to operate – a definite plus when first learning how it all works.
- For stirring soups, I love silicone spatula-spoons. They are heat-proof so they will never melt when cooking with them, and they come in so many pretty colors. I use tons of these in my kitchen for so many cooking tasks.
- For chopping bacon (both before and after it’s cooked, either one), I like to make the task super quick and easy, so I use my kitchen shears.
So I can “bake” potatoes right in my Instant Pot?
Yup. It’s the best way to do it since it’s so dang fast. Baking potatoes in the oven take upwards of 50-60 minutes (depending on the size of your potatoes), while making “baked” potatoes in an Instant Pot (or any brand of electric pressure cooker) takes just 20 minutes!
Does it matter which kind of potatoes I use in this soup recipe?
- You can use any types of potatoes, but I prefer Yukon Gold potatoes since they get pretty creamy when you mash them AND YOU DON’T HAVE TO PEEL THEM before mashing them. I love that.
What can I serve with this soup?
- I usually serve bread with this soup (yep, I know both the soup AND the bread is fattening and loaded with carbs…eek) but the bread is so good for dipping into the soup. One of my favorites is Peasant Bread, but you can also make a good No-Knead Crusty Bread if you’ve got a Dutch oven.
More Soup and Chowder Recipes to Enjoy-
- Creamy Taco Soup – made 3 ways
- Easy Ham and Corn Chowder
- Instant Pot Creamy and Smooth Tomato Soup with Dill
- Easy Rotisserie Chicken Soup with White Beans and Cilantro
- 3-Minute Cabbage Soup with Ham in Your Instant Pot
Printable Instant Pot Baked Potato Soup Recipe
Instant Pot Baked Potato Soup
Ingredients
- 1 1/2 -2 lbs. potatoes, I prefer Yukon Gold potatoes so you don't have to peel them
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 1 cup half and half
- 3 cups 2% milk
- 2 tsp. Better Than Bouillon chicken base
- 1-2 tsp. minced chipotles or chipotle sauce, found in the Hispanic section of the grocer
- 6 oz. Velveeta cheese, cubed
- 1/2 cup sour cream
- 1/2 cup shredded cheddar
- 3 scallions, green parts only, sliced thinly
- 1/2 cup cooked crumbled bacon, 8-10 strips of cooked and crumbled bacon, approx.
Instructions
- Place a trivet into the bottom of your Instant Pot (any brand of electric pressure cooker works fine); add 1 cup water, then place the potatoes on top of the trivet. **It's okay if the potatoes are on top of each other a bit once you place them into the Instant Pot.
- Lock the Instant Pot lid into place; using the high pressure setting, set the timer for 20 minutes, bringing the Instant Pot up to full pressure. When the timer sounds, perform a quick release to remove all the pressure from the Instant Pot.
- Use a fork to test the potatoes making sure it will slide easily into the center of each potato without any resistance. If the potatoes aren’t fork tender, return the lid to the Instant Pot and bring it to high pressure once again, cooking the potatoes for an additional 5 minutes.
- Remove the cooked and fork-tender potatoes from the Instant Pot to a bowl to let them cool slightly, then pour out the water remaining in the Instant Pot.
- Using the saute setting on the Instant Pot, melt the butter, then stir in the flour, whisking for 1-2 minutes or until the mixture is a dark golden brown – be sure you don't skip this step, it's very important for your soup.
- Turn off the saute setting on the Instant Pot. A little at a time, add the half and half to the flour mixture (this flour mixture is also called a roux), whisking it in until it's the liquid is fully incorporated, then do the same thing with the milk.
- Once the mixture is smooth, turn on the saute setting on the Instant Pot once more. Add the chicken base, chipotles, and cubed Velveeta, stirring until the cheese is fully melted and the soup is smooth. Stir in the sour cream and shredded cheddar, continuing to stir until the soup is creamy, smooth, and hot throughout; season to taste with salt and pepper.
- To serve, ladle the soup into bowls, then garnish with shredded cheese, crumbled bacon, and sliced scallions. Serve at once!
Nutrition
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Chef Alli
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