Instant Pot Loaded Potato Soup

This Instant Pot Loaded Potato Soup is unbelievably delicious and is a breeze to whip up with the Instant Pot! This makes for a wonderful, comforting dish to enjoy during this cozy season.

 This loaded Instant Pot potato soup is easy to make, Paleo-friendly, totally gluten free, and the perfect comforting way to warm up!

I am giddy about this soup. The idea for this recipe came straight from the fact that I (almost always?) crave loaded potatoes. Goodness, I love a loaded potato. I love the potato-ness, the cheese, the bacon, the sour cream, and the green onion. I also have a really fond childhood memory of attending Wurstfest in New Braunfels, TX as a kid, where my love of potato soup was born. Though that German-style potato soup was a little different than this variety, it was still comforting potato goodness.

This recipe goes to a whole new level of awesomeness in that we're using the Instant Pot to pull it together! It all can happen in one pan and here's how: first, crisp the bacon via the “saute” button. Remove the bacon and then (to the bacon fat) add the potatoes and broth. Cook until the potatoes are soft, blend half with the broth + seasonings to make the soup base, return it to the rest of the chunky potato bits, and get to spooning up your bowls. I like my potato soup with a sprinkle of cheddar cheese (omit, of course, if you're dairy-free), the crispy bacon pieces, sour cream (there's a GREAT recipe for Paleo sour cream in my book), and green onion.

This Instant Pot Loaded Potato Soup is smooth with bits of potato chunks mixed in, just how I like it. If you prefer a completely smooth base, blend all the potatoes together!

 This loaded Instant Pot potato soup is easy to make, Paleo-friendly, totally gluten free, and the perfect comforting way to warm up! Slow cooker instructions included as well!

 This loaded Instant Pot potato soup is easy to make, Paleo-friendly, totally gluten free, and the perfect comforting way to warm up! Slow cooker instructions included as well!

 This loaded Instant Pot potato soup is easy to make, Paleo-friendly, totally gluten free, and the perfect comforting way to warm up! Slow cooker instructions included as well!

Also, if you're looking for a dairy-free way to add some cheesy flavor, I recommend sprinkling nutritional yeast in or on the top of your bowl! It's delicious, trust me.

A quick note about the Instant Pot. I've gotten this GREAT question a couple times: if you're looking to buy an Instant Pot *or* a slow-cooker, which would you choose if you only had space for one? As much as I love my stove top-friendly slow cooker, it's my belief that the Instant Pot can't be beat when it comes to functionality. You can sear, slow-cook, OR pressure cook all with one single device. So, the Instant Pot would get my vote!

I hope you love this Instant Pot Loaded Potato Soup and that it helps curb your comfort food craving in this cozy season.


Loaded Instant Pot Potato Soup


  • Author: Cassy
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 12-14


  • 1/2 pound of bacon, diced
  • 3 pounds baby gold potatoes, roughly chopped
  • 32 ounces chicken broth
  • 1/2 teaspoon sea salt
  • 8 ounces sour cream
  • juice of one lemon
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon dried sage
  • 1/4 teaspoon black pepper

For Toppings:

  • 4 ounces sour cream
  • 1/2 cup cheese
  • 2 tablespoons chopped chives


  1.  Set Instant Pot to ‘saute' mode and add bacon pieces. Cook for about 5 minutes until bacon is crispy and fat is fully rendered. Turn off the pot and remove bacon and excess bacon grease, leaving 1-2 tablespoons.
  2. Add the potatoes, chicken broth, and salt to the Instant Pot. Place the lid on the pot and ensure the pressure valve is closed. Press the ‘manual' button and set to cook for 15 minutes. The pot will have to come up to pressure and then the countdown will begin.
  3. Once the timer goes off, manually release the pressure valve carefully. Once the pot has stopped releasing steam, open the lid.
  4. Remove about half of the potatoes from the pot and place in a medium sized bowl.
  5. Puree the remaining potatoes and broth with an Immersion Blender. Then, stir in the sour cream, lemon juice, and remaining seasonings. 
  6. Stir in the cooked bacon pieces and potatoes, then taste for seasoning and add more if needed.
  7. Serve alongside additional sour cream, cheese, and chives for topping.


For dairy free:

Substitute with Paleo sour cream recipe from the Fed & Fit Book and top with nutritional yeast for a cheesy flavor.

To make in the slow cooker:

  1. Crisp bacon on the stove in a pan over medium-high heat. Remove bacon and set aside. Add 1-2 tablespoons bacon grease to slow cooker along with potatoes, chicken broth, and salt. 
  2. Cook on high for 3-4 hours or low for 6-8 hours. 
  3. Follow the recipe from step 4 onward.



18 Responses to “Instant Pot Loaded Potato Soup”

  1. #
    como desenhar mangá para iniciantesposted October 23, 2017 at 8:54 pm

    This recipe should be sensational …

  2. #
    Bethanyposted October 26, 2017 at 9:57 am

    This soup looks so creamy and delicious!

  3. #
    Stephanieposted November 1, 2017 at 9:58 am

    Does this freeze well?

    • #
      Cassyposted November 4, 2017 at 1:08 pm

      If you use real dairy, I do not recommend freezing. I didn’t have the best results.

  4. #
    Kristenposted November 14, 2017 at 5:53 pm

    It’s SO good! I love the nice texture created by blending up some of the potatoes. Thanks for sharing this one, Cassy! 🙂

    • #
      Cassyposted November 16, 2017 at 6:45 am

      I’m so glad you liked it, Kristen!

  5. #
    Tonyposted November 16, 2017 at 2:59 pm

    Why did you recommend cooking the potatoes for 45 minutes in the Instant Pot? Will there even be any potatoes left at that point to scoop out? I did it for 10 minutes, even though cut potatoes only calls for 7-9 The soup was easy to blend and the potatoes that were reserved still had some texture, but I would drop down to maybe 8 next time. FWIW, I doubled the seasonings, as I tend to like more pronounced flavors, but next time I would cut the lemon juice to 1/2 lemon for a little brightness, but less prominent lemon flavor. I also used a large lemon so that could be it. Overall this is a good recipe, so I don’t want people turned off by an unnecessarily long cooking time. (And be sure to use homemade broth!)

    • #
      Cassyposted November 17, 2017 at 12:38 pm

      We recommended that time because it’s what worked for us, but (as always) you can customize to your liking. Glad you enjoyed the soup.

  6. #
    Jennaposted December 4, 2017 at 10:59 am

    Can you use your sour cream recipe for this?

    • #
      Cassyposted December 18, 2017 at 2:50 pm


  7. #
    Como Desenhar Mangaposted December 19, 2017 at 2:32 pm

    Has someone tried it? It looks delicious. Holidays are coming so.. let’s go to the kitchen haha

  8. #
    Krisposted December 27, 2017 at 8:42 pm

    Sorry-release pressure slowly-is that natural pressure or quick pressure?

    • #
      Cassyposted December 29, 2017 at 12:32 pm

      That’s natural (not quick-release). Though, it’s not the end of the world if you quick-release, too.

  9. #
    Julieposted January 10, 2018 at 6:57 am

    Any nutrition facts?

  10. #
    Rickposted February 23, 2018 at 2:23 pm

    This look so delicius, i will try do it for me and my family

  11. #
    Marianaposted March 7, 2019 at 6:43 am

    Look delicious!!

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