On Instant Pot Baked Potato Soup

Have I mentioned lately that I’ve been on a soup kick? I don’t care that it’s warm outside, sometimes soup is just what is called for…and when it rains, well, that just INSTANTLY puts me in a super cozy mood. I know for sure that is a phrase that I have used in the past. This time however, I wanted something rich and creamy, but also fast…so I went with the best of both worlds and tried out a Baked Potato Soup in the Instant Pot, and I thought it came out really tasty! Definitely leaves you feeling warm and fuzzy in the middle, and who could resist the toppings of bacon and cheddar cheese? (Not I, said the Midwestern girl.) I’m always looking for new soups to try, so if you have a favorite, be sure to let me know in the comments!

Hoping all of you reading this are staying safe and well!

— Cooking Maggie

Creamy Instant Pot Baked Potato Soup


  • 1 medium yellow onion, diced
  • 2 medium stalks celery, diced
  • 3 cloves garlic
  • 2 1/2 pounds russet potatoes, peeled and diced into 1/2″ cubes (put them in cold water to sit while you’re prepping everything else – drain them well before adding them into the pot)
  • 4 slices bacon
  • 1 1/2 teaspoons kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 4 cups low-sodium chicken broth
  • 1 cup milk
  • 2 tablespoons cornstarch
  • 1 cup sharp, shredded cheddar cheese
  • 2 medium scallions, thinly sliced


  1. Cut the 4 slices bacon in half crosswise and place in the bottom of the Instant Pot in a single layer. Cook with the saute function until the bacon fat is browned. Transfer the bacon to a paper towel-lined plate, and drain all but 2 tablespoons of the rendered bacon fat.
  2. Add the onion, celery, garlic, salt, and black pepper to the pot. Cook on the saute function, stirring occasionally, until softened (about 5 minutes). Turn the saute feature off, then add the potatoes and chicken broth.
  3. Lock on the lid and make sure the pressure valve is set to seal. Set to cook for 10 minutes under HIGH pressure. When the cook time is up, let the pressure naturally release for 10 minutes, then quick release any remaining pressure. In the meantime, whisk the milk and cornstarch together until the cornstarch is dissolved completely.
  4. Turn the saute function back on, and when the soup is simmering (whisking the milk again to dissolve the cornstarch), stir the milk into the soup, and simmer until the soup is thickened.
  5. Top with the bacon (crumbled), scallions, and cheese! EAT!

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