Instant Pot Loaded Potato Soup

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Instant Pot Loaded Potato Soup recipe is simple to make and is packed with potatoes and corn, in a creamy, flavor packed soup! 

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It is FINALLY that time of the year to start serving soup for dinner. At my house, my family and I love to enjoy a hot bowl of soup on a cold winter night. And here in the Midwest, there are plenty of cold nights!  

Up until now, my favorite potato soup was my Crockpot Potato Soup.  But sometimes, there just isn't time to let that soup cook all day in the slow cooker. 

Related: A Beginners Guide To Everything You Need To Know About Your Instant Pot  & How To Use An Instant Pot

I decided to create a new soup recipe for us to enjoy this season. Because my instant pot has made its way up on my list of favorite kitchen tools,  I decided to convert this favorite soup into an Instant Pot soup recipe! And let me say, it's just as good and is super quick to make.

Instant Pot Potato Soup is a creamy flavor-packed soup recipe. Your family and friends will think you have spent hours in the kitchen but little do they know, you prepped and cooked this recipe in under 25 minutes!

Check out this step-by-step video to learn how to make this Instant Pot Loaded Baked Potato Soup recipe!

How To Make Pressure Cooker Potato Soup

1. Add potatoes, chicken broth, onion, garlic, and soy sauce to the instant pot.
2. Place the lid onto instant pot and turn to sealing. Set to pressure cook for 12 minutes.
3. Meanwhile, whisk 2 tbsp. of milk into the 2 tbsp. of cornstarch. Set aside.
4. Once cooked, you can do a natural release or turn valve to venting to release the pressure.
5. Carefully remove the cover.  Mash potatoes.
6. Whisk milk into potato mixture.
7. Turn the instant pot to sauté.  Whisk cornstarch mixture into the soup and whisk until thickened.  It should thicken as it heats.
8. Serve with bacon bits, shredded cheese or green onions

Start by gathering the ingredients for the Loaded Baked Potato Soup. If you are missing an ingredient, check out the list of ingredient swaps before you make an extra trip to the store. 

INGREDIENTS FOR POTATO SOUP

• 3 lbs. Yukon Gold potatoes, peeled and quartered (swap with red potatoes) 
• 32 oz. carton (4 cups) chicken broth (swap with vegetable broth)
• 1 onion, diced
• 2–3 cloves garlic, minced
• 3 tbsp. low sodium soy sauce (swap with coconut aminos)
• 2 tbsp. corn starch
• 2 cups 2% milk, divided (swap with heavy cream, cream cheese or sour cream)
• 15 oz. can corn nuggets, drained

PRO TIP: Be mindful that swapping the Yukon Gold potatoes with Russet potatoes will change your results.  Russets are more starchy and will not hold their shape.

Add potatoes, chicken broth, onion, garlic, and soy sauce to instant pot.

Place lid onto instant pot and turn to sealing. Set to pressure cook for 12 minutes.

Meanwhile, whisk 2 tbsp. of milk into the 2 tbsp. of cornstarch. Set aside.

PRO TIP: Mixing together milk and cornstarch will create a cornstarch slurry. This mixture will help to thicken the soup. 

Once cooked, you can do a natural release, or turn valve to venting to release the pressure. Carefully remove cover.  Mash potatoes with a potato masher or use an immersion blender.

Next, whisk the milk into potato mixture.

Turn the instant pot to sauté.  Whisk cornstarch mixture into the soup and whisk until thickened.  It should thicken as it heats.

Once the soup has thickened, add in the canned corn nuggets and stir. 

Last but not least, pour your soup into a bowl and top with additional toppings for an extra burst of flavor.

Optional Toppings 

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