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Easy Instant Pot Baked Potato Soup in a red bowl.

Instant Pot Baked Potato Soup

This Instant Pot Baked Potato Soup is super cozy, luscious, and creamy, with tender chunks of potatoes for great texture.
Servings: 8 servings
Chef Alli
5 from 1 vote
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Prep Time 30 minutes
Cook Time 20 minutes
Approx. Time Needed for Instant Pot to Pressurize: 5 minutes

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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.
  • When the potatoes have cooled just enough to handle, split them open lengthwise and scoop out the flesh; use a potato masher to mash them up a bit, then set aside.
  • 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 reserved potatoes, 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

Calories: 261kcalCarbohydrates: 7gProtein: 13gFat: 20gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 68mgSodium: 960mgPotassium: 167mgFiber: 1gSugar: 7gVitamin A: 819IUVitamin C: -4mgCalcium: 331mgIron: 1mg

Nutritional Disclaimer

Chef Alli is not a dietitian or nutritionist, and any nutritional information shared is an estimate.

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