What is the best way to store leftover Instant Pot Potato Soup?

To keep any extra soup fresh and safe, transfer it to a shallow, airtight container as quickly as possible after cooling. Store it in the refrigerator for up to 3 days. The shallow container is key because it allows the soup to chill more rapidly, minimizing the time it spends in the temperature danger zone where bacteria can multiply. You want to ensure your leftovers reach refrigeration temperature (below 40°F) within a couple of hours.

Can this potato soup be made on the stovetop instead of an Instant Pot?

While this specific recipe is tailored for the Instant Pot, traditional stovetop potato soup recipes are certainly available and just as delicious. The stovetop version might involve a bit more hands-on stirring and a longer simmering time to achieve the desired potato tenderness and creamy consistency. If you prefer a stovetop approach, you would typically boil your potatoes until tender, then proceed with the dairy and seasonings, often mashing some of the potatoes to thicken the soup.

Can I double this Instant Pot Potato Soup recipe for a larger crowd?

Due to the space limitations of most pressure cookers (typically 6 or 8 quarts), I generally don’t recommend doubling this recipe in a single batch. Overfilling your Instant Pot can prevent it from reaching proper pressure and cooking effectively. However, since the cooking time is so quick, you could easily prepare two separate batches back-to-back if you need to feed a larger gathering. This ensures consistent results and delicious soup every time.

Can I make this soup without bacon, or use a different protein?

Absolutely! While bacon crumbles are a classic and highly recommended topping for that authentic “loaded baked potato” flavor, you can certainly omit them or substitute with other proteins. Cooked and shredded chicken, turkey, pulled beef, ground beef, or even ground sausage can make excellent additions. Feel free to use whatever cooked protein you have on hand that needs to be used up. However, for the true loaded baked potato experience, that smoky, salty bacon is truly scrumptious!

How many servings does this Instant Pot Potato Soup recipe yield?

The exact number of servings will depend on your portion sizes, but this recipe typically yields enough for at least 8 generous bowls. It’s perfect for feeding a family or for having delicious leftovers throughout the week. Plan on it comfortably serving 8 adults.

Can I use regular milk, half-and-half, or heavy cream instead of evaporated milk?

Yes, you absolutely can! If you don’t have evaporated milk readily available, milk, half-and-half, or even heavy cream are excellent substitutes. Using regular milk will result in a slightly thinner soup, while half-and-half will add more richness, and heavy cream will create the most decadent and velvety texture. Adjust the quantity to your preferred consistency, keeping in mind that thicker dairy products will yield a creamier soup.

Is a specific brand of pressure cooker necessary for this recipe?

Not at all! While I personally use an Instant Pot, this recipe is designed to work with any brand or model of electric pressure cooker. Pressure cookers have become incredibly popular, and most major and minor appliance companies now offer their own versions. The cooking principles remain the same across different brands, so you can confidently use your preferred model to make this delicious potato soup.

How to Make Instant Pot Potato Soup: Step-by-Step Guide

1. **Prepare Potatoes:** Begin by peeling and chopping your potatoes into uniform 2-3 inch pieces. Consistency in size helps ensure even cooking. Place these prepared potatoes directly into the bottom of your pressure cooker pot.
2. **Add Flavor Base:** Pour in the chicken broth, then add the minced onions, minced garlic, salt, and pepper over the potatoes. These ingredients form the savory foundation of your soup.
3. **Pressure Cook:** Secure the lid on your Instant Pot (or other pressure cooker). Ensure the valve is set to the “sealing” position. Set the pressure cooker to manual high pressure for 12 minutes.
4. **Release Pressure:** Once the cooking cycle is complete, allow for a natural pressure release for 5 minutes. This helps the soup settle and potatoes finish cooking gently. After 5 minutes, carefully perform a quick release of any remaining pressure by turning the valve to the “venting” position.
5. **Create Creaminess:** Once all pressure has been released and the lid can be safely opened, remove it. Stir in the cream cheese until it’s fully melted and incorporated, then add the evaporated milk and shredded American or cheddar cheese, stirring until smooth and creamy.
6. **Achieve Desired Texture:** For a chunkier, heartier soup, use a potato masher to break down some of the potato pieces. If you prefer a smoother, velvety soup, an immersion blender will achieve a wonderfully creamy consistency. We personally enjoy a few lumps for added texture.
7. **Serve & Garnish:** Ladle the hot soup into bowls. Top with your favorite baked potato accompaniments such as extra shredded cheese, crispy bacon crumbles, fresh chopped chives, a dollop of sour cream, or anything else you love to pair with potatoes.

To create this incredible Instant Pot Potato Soup, you will need:

• Potatoes (16-20 small to medium-sized; Russets or Yukon Golds work best for creaminess)
• Chicken broth (6 cups)
• Minced onions (¼ cup)
• Minced garlic (2 tbsp)
• Salt (½ tsp)
• Pepper (½ tsp)
• Cream cheese (8 ounces, softened)
• American or cheddar cheese – shredded (1½ cups)
• Evaporated milk (12 ounces)
• Bacon – cooked and chopped (½ pound, for topping)
• Sour cream (½ cup, for topping)
• Extra shredded cheese (½ cup, for topping)
• Roughly chopped chives (2 tbsp, for topping)

Recommended Products for Your Potato Soup Journey

This potato soup recipe is not only incredibly easy but also wonderfully delicious. If you’re new to making soup in a pressure cooker and feel a little apprehensive, rest assured, you’re going to love the results! To help you achieve perfection, I’ve put together a list of tools and ingredients that I absolutely rely on when preparing this delightful soup. Many of these might already be staples in your kitchen!

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Instant Pot Potato Soup

Course: Dinner

Servings: 8 bowls

Instant Pot Potato Soup is a 30-minute pressure cooker dinner recipe that tastes just like a loaded baked potato and everyone loves.

Prep Time: 10 mins

Cook Time: 12 mins

Natural Release: 5 mins

Ingredients

• 16-20 small to medium-sized potatoes
• 6 cups chicken broth
• ¼ cup minced onions
• 2 tbsp minced garlic
• ½ tsp salt
• ½ tsp pepper
• 8 ounces cream cheese
• 1½ cups American or cheddar cheese – shredded
• 12 ounces evaporated milk
• ½ pound bacon – cooked and chopped (for topping)
• ½ cup sour cream (for topping)
• ½ cup shredded cheese (for topping)
• 2 tbsp roughly chopped chives (for topping)

Instructions

1. Peel and chop the potatoes into 2-3″ pieces and place them in the bottom of the pressure cooker pot.
2. Add in chicken broth, minced onions, minced garlic, salt, and pepper.
3. Close the lid. Set to sealing and manual pressure for 12 minutes.
4. Once it has completed the cooking time, allow for natural release for 5 minutes, then quick release any remaining pressure.
5. Remove the lid, stir in cream cheese, evaporated milk, and shredded cheese.
6. You can use a potato masher or immersion blender to make the soup creamier if desired. We like it with some lumps for a heartier meal.
7. Top with your usual baked potato toppings like cheese, bacon crumbles, chives, or anything else you love to pair with potatoes.

Equipment

• Pressure cooker

Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Yummi Haus cannot guarantee the accuracy of the nutritional information given for any recipe on this site.