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10 Minute Instant Pot Baked Potato Soup

A creamy, comforting potato soup made in the Instant Pot in about 10 minutes. Loaded with butter, cream cheese, sour cream, cheddar, and optional bacon bits and green onions.
Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 8

Ingredients
  

  • 5 lb potatoes peeled and cubed
  • 1 large shallot minced (or 3 Tbsp minced onion)
  • 5 –6 cups chicken broth or enough to cover potatoes
  • 4 Tbsp butter
  • ⅓ cup softened cream cheese
  • ⅓ cup sour cream
  • 2 cups shredded cheddar cheese
  • ¼ tsp salt
  • ⅛ tsp pepper
  • 1 –2 cups milk adjust for desired consistency
  • ½ cup real bacon bits heated (optional)
  • 1 green onion chopped (optional garnish)

Instructions
 

  • Add minced shallot (or minced onion) and cubed potatoes into the Instant Pot.
  • Pour in enough chicken broth to cover the potatoes. Seal the lid, set to Manual or Soup setting, and cook for 10 minutes under pressure.
  • Once cooking is done, release pressure (turn valve from sealing to venting). Remove lid.
  • Mash the potatoes in the pot using a potato masher or an electric hand mixer—blend to your preferred texture (smooth or slightly chunky).
  • Stir in butter, cream cheese, sour cream, cheddar cheese, salt and pepper; blend until creamy and combined.
  • Gradually stir in milk, adding more or less until the soup reaches your desired consistency.
  • Taste and adjust salt and pepper as needed.
  • (Optional) Heat bacon bits in microwave 30–60 seconds until crispy; either mix into soup or use as a topping.
  • Serve hot, garnished with green onion or extras as desired.

Notes

  • Use starchy potatoes (Russet or Yukon) for creamier texture.
  • Blend gently—overblending can make the soup gluey.
  • Add milk slowly so you don’t overshoot your desired thickness.
  • Use freshly shredded cheddar (not pre-shredded) for better melt.
  • Keep extra toppings (bacon, green onion) separate so diners can customize.