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–+ servings
two bowls of instant pot loaded baked potato soup

Instant Pot Loaded Baked Potato Soup

This dinner comes together in almost no time thanks to the Instant Pot. It's also extremely affordable and hearty enough to feed a crowd.
4.84 from 6 votes
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Prep Time 10 mins
Cook Time 7 mins
Simmer After Pressure Cooking 5 mins
Total Time 22 mins
Course Dinner, Main Course, Soup
Cuisine American
Servings 6
Calories 301 kcal

Equipment

Ingredients
  

  • 1 C Milk divided
  • 2 tablespoon Corn Starch
  • 1 tablespoon Olive Oil
  • 1 large Yellow Onion medium chop
  • 1 large Celery Stalk small dice
  • 1 large Carrot medium dice
  • 1 tablespoon Fresh Thyme finely minced
  • 3-5 cloves Garlic minced
  • 2.5 lbs Potatoes** see note, large dice
  • 4 C Chicken Bone Broth or substitute Vegetable Stock for vegetarian
  • ½ C Heavy Cream or half and half
  • Kosher Salt and Pepper to Taste

Optional Toppings

Instructions
 

  • Whisk the cornstarch with a few tablespoons of the milk to make a quick slurry. Set both milk and slurry aside.
  • Set the Instant Pot to sauté. Heat butter till beginning to bubble, then add mirepoix (carrots, onions, celery). Stir and cook for 5-8 minutes, until veggies are beginning to soften.
    Add garlic and thyme to Instant Pot, stirring to coat. Cook until fragrant, about a minute. Add milk, bone broth (or stock) and potatoes. Stir to incorporate.
  • Place lid on Instant Pot. Set to Manual/Pressure for 7 minutes, then do a quick release.* See note.
  • Remove lid and set Instant Pot to Sauté. Tip in slurry and heavy cream. Stir to combine. Allow to come to a simmer and simmer for about 5 minutes, until slightly thickened.
  • Scoop into bowls and top with desired toppings. Enjoy!

Notes

  • *To activate the quick release, you have to push a button. Be wary for your skin (steam burns!) and also for surrounding cabinetry. The excessive steam can damage paint or wood stains on cabinetry.
  • **Any potatoes should work for this. I used a mix of russet (4 small) and gold (3 large) potatoes for some textural interest. For russets, be sure to peel before dicing. With wax skin potatoes, you can keep the skin on. Be sure to thoroughly wash and remove any damage before dicing.
  • Nutritional Facts do not include any toppings

Nutrition

Calories: 301kcalCarbohydrates: 40gProtein: 12gFat: 11gSaturated Fat: 6gCholesterol: 31mgSodium: 106mgPotassium: 960mgFiber: 5gSugar: 5gVitamin A: 2479IUVitamin C: 44mgCalcium: 104mgIron: 2mg
Keyword Cheap, Comforting, Easy, Fall, Fast, Gluten Free, Instant Pot, Vegetarian
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