Instant Pot Loaded Potato Soup

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This Instant Pot Loaded Potato Soup is loaded with potato chunks, fresh vegetables and bacon to make a hearty, comfort meal that’ll fill your stomach and warm your soul.

Soup season officially begins when the Summer heat ends and the cool, crisp air of Fall begins.

In our house, soup is a staple food especially come Winter that is why I am sharing this loaded potato soup with you today.

While this can certainly be made in your Crock-Pot, I highly recommend using an Instant Pot like we did. Instant Pot’s are the appliance you never knew you needed but once you have one, you’ll probably never go back!

This recipe is perfect in the Instant Pot when you need a quick and easy dinner idea. If you’d rather use a Crock-Pot you can cook this slow and steady while you are away at work and come home to a yummy home-cooked meal.

Want another Instant pot recipe? Try this Instant Pot Taco Soup too!

This is actually an Instant Pot dump recipe meaning you dump all of your ingredients into your Instant Pot, turn it out and in 30 minutes, you have dinner ready to serve!

What is the Instant Pot to Crock-Pot Cooking Time Conversion?

This recipe cooks on high in the Instant Pot for 30 minutes and the Crock-Pot conversion is 3-4 hours on high or 6-8 hours on low.

What is Jowl Bacon?

Jowl Bacon is just pork bacon but is a thicker cut of meat. If you can’t find it, you can use a thick cut bacon. The thicker, the better.

Want more Soup Recipes? Check out:

How to Make Instant Pot Loaded Potato Soup

Instant Pot Loaded Potato Soup

5 from 1 vote
Brittanie
This Instant Pot Loaded Potato Soup is loaded with potato chunks, fresh vegetables and bacon to make a hearty, comfort meal that'll fill your stomach and warm your soul.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6

Ingredients
  

  • 8 lbs Potatoes we used Russet potatoes
  • 1 Celery Stalk
  • ½ cup Shredded Carrots
  • ½ White Onion
  • ½ lbs Jowl Bacon
  • 2 Stocks Green Onions
  • 2 Cups Heavy Cream
  • ¾ cup Shredded Cheese We used Monterey Jack
  • Salt and Pepper to Taste

Instructions
 

  • Dice your celery stalk, carrots, and onions then dump into the Instant Pot.
  • Next cut potatoes into quarters and place in veggie dicer (keeping dices larger) then dump into the Instant Pot.
  • Cut the jowl bacon into rough diced pieces and place into the pot.
  • Add 2 cups heavy cream and water, filling only to cover the soup mix.
  • Place the lid on and set timer to the Soup setting + 30mins.
  • Once the timer goes off, allow the pressure to release slowly (natural release) and remove the lid.
  • Top with the fixings of your desire. ( I used green onions, cheese and bacon!)

Notes

If you’d rather make this in your Crock-Pot you can cook on low for 6-8 hours or high for 3-4 hours.

NUTRITION

Serving: 1 | Calories: 1105kcal | Carbohydrates: 136g | Protein: 36g | Fat: 48g | Saturated Fat: 26g | Polyunsaturated Fat: 19g | Trans Fat: 1g | Cholesterol: 143mg | Sodium: 1092mg | Fiber: 14g | Sugar: 12g

Nutrition information is a rough estimate only; actual values will vary based on the exact ingredients used and amount of recipe prepared.

Course Easy Recipes
Cuisine Soup
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