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Creamy Instant Pot Loaded Potato Soup with Bacon (Easy 30-Minute Recipe)

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This creamy, comforting potato soup comes together in under 30 minutes using an Instant Pot. Loaded with crispy bacon, sharp cheddar, and all the classic toppings, it’s the perfect quick and easy weeknight dinner that feels like a hug in a bowl.

Ingredients

Scale
  • 6 slices thick-cut bacon, chopped
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 3 pounds russet potatoes, peeled and cut into 1-inch cubes (about 6–7 medium potatoes)
  • 4 cups low-sodium chicken broth (or vegetable broth for a vegetarian version)
  • 1 cup heavy cream
  • ½ teaspoon salt, plus more to taste
  • ½ teaspoon black pepper
  • ¼ teaspoon smoked paprika (optional)
  • 1 cup sharp cheddar cheese, shredded
  • ½ cup sour cream
  • 3 green onions, thinly sliced
  • Extra crispy bacon bits for sprinkling

Instructions

  1. Cook the bacon: Turn your Instant Pot to the Sauté function (high heat). Add the chopped bacon and cook, stirring occasionally, until crispy—about 5-7 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, leaving the rendered fat in the pot. You should have about 2 tablespoons of fat left. If you have way more, pour some off. If less, add a little butter to make up the difference.
  2. Sauté the aromatics: Add the diced onion to the hot bacon fat and cook for 3-4 minutes, stirring often, until softened and translucent. Add the minced garlic and cook for 30 seconds more—just until fragrant. Don’t let it burn.
  3. Add the potatoes and broth: Add the cubed potatoes, chicken broth, salt, pepper, and smoked paprika (if using) to the pot. Stir everything together, making sure the potatoes are mostly submerged. Scrape up any browned bits from the bottom of the pot—this is important for avoiding the dreaded ‘Burn’ warning on your Instant Pot.
  4. Pressure cook: Close the lid and set the valve to Sealing. Cook on Manual/High Pressure for 8 minutes. Quick release the pressure when the timer goes off—be careful of the steam!
  5. Blend or mash: Remove the lid and take a look. Those potatoes should be falling apart. Use an immersion blender to blend the soup until smooth and creamy, or use a potato masher for a chunkier texture. I usually do about 10 quick pulses with the immersion blender, leaving a few small chunks for texture.
  6. Add the cream: Stir in the heavy cream and half of the cooked bacon. Let it warm through for 2-3 minutes on the Sauté function (low heat). Don’t let it boil, or the cream might separate. Taste and adjust seasoning—you’ll probably need a little more salt and pepper here.
  7. Serve and load it up: Ladle the soup into bowls and top with shredded cheddar cheese, a dollop of sour cream, the remaining crispy bacon, and a generous sprinkle of green onions. Serve immediately.

Notes

Don’t skip the bacon fat step—it gives the soup deep, savory flavor. Cut potatoes evenly (1-inch cubes) for consistent cooking. Avoid over-blending to prevent a gluey texture. The soup thickens as it sits; add a splash of broth or milk when reheating. For a dairy-free version, use full-fat canned coconut milk and dairy-free cheddar. For a lower-fat version, use half-and-half instead of heavy cream.

Nutrition

Keywords: instant pot potato soup, loaded potato soup, creamy potato soup, bacon potato soup, easy potato soup, 30 minute soup, comfort food, weeknight dinner

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