Instant Pot Cheesy Baked Potato Soup

This instant pot loaded baked potato soup recipe is just what you need. Creamy, cheesy, soul-warming potato soup topped with all your favorites and leaving your family full, fed and more than satisfied.

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instant pot loaded baked potato soup with scallions and turkey bacon bits

Looking for a simple and easy dinner idea that you can throw in the instant pot and let magic happen without a lot of effort?

I’m going to share how to take just a few ingredients, a little time and make dinner making magic happen with this loaded baked potato soup in the instant pot.

Tools Needed

Ingredients Needed for Cheesy Instant Pot Potato Soup

  • red-skinned potatoes
  • chicken (or vegetable) broth
  • cream of onion soup
  • diced onion
  • minced garlic
  • velveeta cheese
  • butter
  • garlic powder
  • thyme
  • salt, optional
  • pepper, optional

How To Make Baked Potato Soup In The Instant Pot

This recipe is so easy.  Here’s what you need to do.

Start by melting the butter using the sauté function of your instant pot.  Once the butter is melted,  add in the minced garlic until fragrant. Toss in the onions and stir occasionally until they are translucent.

sautéing ingredients for soup

Turn off the saute function, and pour in your broth and the whole can of cream of onion, and stir it to combine everything.

What are the best potatoes to use for baked potato soup?

You really can use any kind of potato.  Russet potatoes are a little heavier and will most likely remain more firm.  I prefer redskin potatoes with the skin left on personally.


Add in the potatoes and seasonings, and set it to the soup setting with high pressure for 25 minutes.  When time is up you can do a quick release.

What’s the difference between a quick-release and a natural release on instant pot?

Natural release lets the pressure die down naturally. And leaves minimal to no steam released depending on how long you let it sit.

Quick-release lets the pressure and steam out immediately and prevents the likelihood of overcooking.

Remove four cups of soup in a small bowl and mix what is left with an immersion blender.

What to use if I don’t have an immersion blender?

You can use a potato masher and that will help get a similar effect.  Just a little more manual labor.

If you are using the Velveeta cheese block you want to cut it into chunks so it can easily melt into the soup.

velveeta cheese chunks in soup

Add the four cups of soup that you removed back into the pot along with the Velveeta cheese. Stir everything together until the cheese melts.

And serve topped with your favorite toppings.

instant pot baked potato soup topped with bacon pieces and green onions

What Should You Top Baked Potato Soup With?

  • Scallions (green onions)
  • Bacon bits
  • Dollop of sour cream
  • Chunks of ham
  • More cheese

Can I Freeze Potato Soup?

Yes and no.  

In the past, my experience has been that the texture of the potatoes can be weird after freezing.  I have, however, had it turn out okay if I reheat in the slow cooker or instant pot on the slow cooker setting.

It really depends on personal taste preferences.

instant pot potto soup

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instant pot loaded baked potato soup

Instant Pot Loaded Baked Potato Soup

Yield: 6 servings
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

This instant pot loaded baked potato soup recipe is just what you need. Creamy, cheesy, soul warming potato soup topped with all your favorites, and leaving your family full, fed and more than satisfied.


  • 6 cups red-skinned potatoes, diced
  • I 32 oz carton chicken broth
  • I can cream of onion soup
  • 1 medium onion diced
  • 2 tablespoons minced garlic
  • 4 ounces Velveeta cheese block, or 1 cup of shredded Velveeta
  • 2 tablespoons butter
  • ½ tsp Garlic powder
  • ¼ teaspoon Thyme
  • Salt & Pepper to taste


  1. Melt butter on sauté and add in garlic. Toss in onions and stir occasionally until translucent. 
  2. Pour in broth and add cream of onion. Stir to combine. 
  3. Add in potatoes and seasonings. Set on high pressure for 25 minutes and do fast release. 
  4. Remove four cups of soup in a small bowl and mix with an immersion blender. Add back in to pot with velveeta. Stir until cheese melts. 
  5. Serve topped with bacon bits and scallions.


Can use shredded cheddar in place of velveeta

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Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 384Total Fat: 16gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 53mgSodium: 1766mgCarbohydrates: 49gFiber: 4gSugar: 9gProtein: 14g

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