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Instant Pot Baked Potato Soup

Rachel Rivera
5 from 2 votes
Prep Time 10 mins
Cook Time 3 mins
Total Time 13 mins
Course Main Course, Soup
Cuisine American
Servings 4 people


  • 1 Knife
  • 1 Cutting Board
  • 1 potato peeler optional
  • 1 instant pot
  • 1 measuring cup
  • 1 teaspoon


  • 4 cups broth
  • 2.5-3 lbs potatoes rough chopped
  • 2 teaspoon salt less if your broth is already salty
  • 1 small onion rough chopped
  • 4 cloves garlic cut in half
  • Bacon crumbled
  • green onions chopped
  • sour cream
  • cheddar cheese shredded
  • nutritional yeast to taste, if not eating dairy


  • Place the broth, potatoes, onion, and garlic into the slow cooker. Cook on high for 2-3 hours, or until potatoes are soft.
  • Using an immersion blender, blender the contents of the slow cooker thoroughly. Mix in the salt. If the soup is thicker than you like, add more broth until the desired consistency is reached.
  • Spoon into bowl, and top with toppings. Enjoy!
Keyword baked potato, loaded baked potato, Potato, slow cooker, soup