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–+ servings

Instant Pot Loaded Potato Soup

Angela Milnes
This Instant Pot Loaded Potato Soup is creamy, comforting, and packed with all your favorite toppings. Ready in no time, it's the perfect cozy meal for a chilly day.
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Prep Time 3 minutes
Cook Time 20 minutes
Total Time 23 minutes
Course Soup
Cuisine American
Servings 3 Servings
Calories 1456 kcal

Ingredients
  

  • 2 pounds Baking Potatoes Peeled And Cubes
  • 3 tablespoon Butter or Olive Oil
  • 1 Onion Diced
  • 2 tablespoon Garlic Minced
  • 1 cup Ham we used smoked ham or cooked and chopped bacon (or both!) Diced.
  • 3 cups Chicken Broth Or Vegetable Broth
  • 1.5 cups Heavy Cream
  • 1 Can Cream Of Chicken Celery Soup
  • 1 tablespoon Flour
  • 2 cups Cheese Shredded

Instructions
 

  • Set Instant Pot to sauté.
  • Add butter or oil, onion, and garlic.
  • Sauté for 2 minutes or until garlic is fragrant.
  • Add ham and cook for an additional minute, stirring and scraping regularly.
  • Turn off the Instant Pot and add broth and potatoes to the Instant Pot.
  • Stir the potatoes and mix.
  • Set the Instant Pot to high pressure and set for 10 minutes.
  • Lock the lid and be sure the vent is closed. Allow to vent naturally for 5 minutes and then vent the remaining pressure.
  • Turn off the Instant Pot. Add flour and a can of cream soup together and add to Instant Pot.
  • Add cheese and cream and mix everything together.
  • Set the Instant Pot to high pressure and set for 5 minutes.
  • Lock the lid and be sure the vent is closed.
  • Release pressure once the timer goes off.
  • Garnish with green onion, sour cream, cheese, and bacon, and enjoy!

Notes

Choose the Right Potatoes: Russet potatoes are best for this soup as they break down easily and give the soup a creamy consistency.
Saute your Ingredients: Before pressure cooking, saute your onions and garlic in the instant pot. This will enhance their flavor and bring out a rich depth to your soup.
Don't Overfill Your Instant Pot: When adding ingredients, don't fill the Instant Pot more than two-thirds full. This ensures proper pressure buildup and even soup cooking.
Use High-Quality Stock: Using high-quality chicken or vegetable stock can greatly enhance your soup's flavor. Homemade is best, but if using store-bought, opt for low sodium to control salt levels.

Nutrition

Calories: 1456kcalCarbohydrates: 86gProtein: 65gFat: 97gSaturated Fat: 58gPolyunsaturated Fat: 4gMonounsaturated Fat: 17gTrans Fat: 0.03gCholesterol: 345mgSodium: 3086mgPotassium: 1682mgFiber: 5gSugar: 15gVitamin A: 1943IUVitamin C: 23mgCalcium: 1325mgIron: 5mg
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