Instant  Pot Potato  Soup

Thick and creamy Instant Pot Potato Soup is made in one pot and ready in 30 minutes! Making a bowl of this loaded baked potato soup has never been easier thanks to the pressure cooker.

Russet potatoes Yellow or white onion Garlic cloves Butter Thyme Chicken or vegetable broth Salt and pepper Whole milk Bacon slices Green onion sprigs Cheddar cheese

What You Need

Saute: On the Instant Pot, press Saute and wait until says Hot. Add butter, onion, garlic, and thyme. Saute for 5 minutes or until onions are translucent. Press Cancel.


Stir in potatoes, broth, salt, and pepper and close the lid. Turn the pressure valve to Sealing. Pressure cook on high for 5 minutes. Natural release 3 minutes, then quick release.


Open the lid and add the milk. Mash potatoes with a masher until desired consistency. The pressure cooker will have made the potatoes so tender that it won’t be difficult to mash.


Serve hot garnished with your favorite toppings! My family loves classic loaded potato toppings like bacon, green onion, and grated cheese.



Refrigerate in an airtight container or right in the pot for up to 3 days. Freeze up to 3 months.

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