Instant Pot Loaded Potato Soup

loaded potato soup in a white-rimmed bowl on top of a white and yellow striped linen napkin on a wooded table.

Instant Pot Loaded Potato Soup

This Instant Pot loaded potato soup is gluten-free and has a chowder-like texture. Made in less than 30 minutes!

Course Soup

Cuisine American

Prep Time 15

Cook Time 15

Total Time 30

Servings

Calories 340kcal

Author Gary White

Ingredients

6 bacon strips cooked, fat reserved
½ cups yellow onions diced
⅓ cup celery diced
2 ½ tsp. salt divided
1 Tbsp. apple cider vinegar
1 Tbsp. garlic minced
5 lbs. russet potatoes peeled, cut into ½-inch cubes
4 cups chicken broth
1 Tbsp. cornstarch
¼ cup water
1 cup heavy cream

Instructions

Set the Instant Pot to high sauté to get it going. Add the chopped bacon and cook for about 10 minutes, or until it gets crispy.
Once the bacon is done, take it out and put it on a paper towel to drain the fat. Leave about 2 tablespoons of bacon fat in the pot and save the rest for another time. Do not clean or wipe out the pot. (There is so much flavor in the fond, and you don't want to waste it.)
Add the diced onions, celery, and a half teaspoon of salt to the bacon fat in the Instant Pot. Sauté for about 3 minutes, or until the onions become soft and translucent.
Add the apple cider vinegar and minced garlic, stir, and cook for another minute.
Be sure to scrape up all of the fond from the bottom of the pot. Pressure cookers will often give burn notices when anything is stuck to the bottom surface.
Now, add the potatoes, 2 teaspoons of salt, and the chicken broth to the pot. Mix everything together well.
Lock the Instant Pot's lid and set it to cook for 4 minutes at high pressure. Once the cooking time is up, use the quick-release method to let the pressure out of the pot.
While the pressure drops, make the cornstarch slurry. Mix the cornstarch and water in a small bowl until they are fully combined.
Once the pressure has gone down, remove the lid, change the Instant Pot back to the sauté setting, and add the cornstarch slurry. Stir constantly for about a minute until the soup thickens.
Set the Instant Pot to "keep warm" and carefully pour in the heavy cream. Mix gently until all of the cream has been fully incorporated into the soup.
Finally, mash the potatoes with a potato masher until the soup reaches your preferred consistency. Do not use a hand mixer; the soup will become overly starchy.
Ladle into bowls and serve topped with cheese, bacon, and green onions.

Video

Notes

TIPS

Choose the Right Potatoes: For this dish, use russet potatoes because they are starchy and help thicken the soup and give it a smooth consistency.
Perfect Bacon Bits: Chop the bacon into small pieces so it cooks faster and more evenly. Taking most of the bacon fat out of the pot after it has been browned helps control how rich it is.
Cornstarch Trick: Mixing cornstarch with water before adding it to the soup keeps lumps from forming and makes sure that the soup thickens smoothly.
Creamy goodness: If you want a richer taste, use heavy cream. If you want a lighter version, use half-and-half or milk instead.
Vegetarian Option: You can leave out the bacon and use vegetable broth instead of chicken broth. Then substitute olive oil for the bacon fat.
Customize the Toppings: Chopped chives, sour cream, or even a sprinkle of hot sauce can add extra dimensions of flavor.

FAQS

Can I change the kind of potato I use?
Because of their texture, russet potatoes work best in this dish, but you can also use gold potatoes. However, I would stay away from red potatoes, as they are too waxy. Remember that the consistency may change a little bit.

Can I make this soup in advance?
Absolutely! This soup heats up well and can be kept in the fridge for up to three days in a sealed container.

Can the soup be frozen?
Yes, the soup can be frozen without the toppings. You can thaw it and heat it up on the stovetop, then add the toppings just before serving.

Nutrition