Instant Pot Loaded Potato Soup

This creamy, hearty Instant Pot loaded potato soup combines tender potatoes, crispy golden onions, sharp cheddar, and fresh chives for a restaurant-quality dish made in 30 minutes or less. Ideal for busy weeknights.

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Course: Instant pot

Cuisine: American Comfort

Prep Time: 10

Cook Time: 15

Total Time: 30

Servings: servings

Calories: 220kcal

Author: Eva Stoner

Ingredients

1 pound russet potatoes, peeled and diced
1 cup chopped yellow onion
3 cups chicken or vegetable broth
1 cup evaporated milk or whole milk
1 teaspoon dried thyme
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
1/2 teaspoon salt (adjust to taste)
1/2 cup shredded sharp cheddar cheese
1/4 cup chopped fresh chives or green onions
3 tablespoons olive oil or unsalted butter (optional for extra creaminess) (vegetable oil may be used as an alternative to butter)

Instructions

Dice the potatoes into equal-sized chunks and set aside.
In the Instant Pot, sauté the onion in oil (if using) until golden and slightly crispy.
Add potatoes, broth, thyme, garlic powder, salt, and pepper to the Instant Pot. Stir to combine.
Secure the lid, set the valve to sealing, and pressure cook on high for 10 minutes.
Allow the soup to naturally release pressure for 5 minutes, then quick release the remaining pressure.
Stir in milk and cheddar cheese until the cheese has melted and the soup is smooth.
Top with fresh chives before serving.

Notes

For extra creaminess, strain the soup through a fine mesh sieve before adding the milk and cheese.
Leftovers can be stored in an airtight container in the refrigerator for up to 4-5 days.
Adjust the seasoning to taste before serving. If desired, serve with a side of sourdough bread or croutons.

Nutrition