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Pressure Cooker Loaded Baked Potato Soup

  • Author: Jessie
  • Total Time: 1 hour 10 minutes
  • Yield: 8


Pressure Cooker Loaded Baked Potato Soup packed with bacon bits, lots of cheese, chives, and sour cream is a mouthwatering dinner perfect for cold winter nights!


  • 6 slices thick cut bacon
  • 1 onion, thinly sliced
  • 3 cloves garlic, minced
  • 3 tablespoons butter (affiliate)
  • 5 large russet potatoes, peeled and quartered
  • 3 cups chicken broth (affiliate)
  • 1 tablespoon cornstarch
  • 2 cups half and half
  • 2 cups shredded sharp cheddar cheese
  • 2 1/2 teaspoons salt
  • 1/2 teaspoon black pepper
  • **toppings: crumbled bacon, chives, extra shredded cheese, dollop of sour cream


  1. In pressure cooker on sauté setting, fry bacon until crispy then remove from pot and crumble. Set aside.
  2. Add onions and garlic, and sauté until starting to soften, 3-4 minutes.
  3. Stir in butter then add quartered potatoes and chicken broth.
  4. Stir, then lock lid and set to high pressure for 9 minutes.
  5. When time is up, let pressure naturally release for 10 minutes then release all remaining pressure.
  6. Mix cornstarch into 2 tablespoons of half and half.
  7. Turn pressure cooker to simmer setting, and stir in cornstarch mixture, mashing potatoes to desired consistency as you go.
  8. Add remaining half and half, cheddar cheese, and salt and pepper, and bring to a gentle simmer, stirring until soup thickens.
  9. Ladle into bowls then top with crumbled bacon bits, chives, extra cheddar cheese, and sour cream.


Disclosure: This post contains affiliate links, meaning I get a commission if you decide to make a purchase through my links, at no cost to you.

  • Prep Time: 25 mins
  • Cook Time: 45 mins