#BESTSELLER instant pot loaded baked potato soup


  • 1 1/2 pounds potatoes, red, yellow or Russets (see picture below for what that looked like in the bottom of my iP)
  • 1/4 cup butter
  • 1/4 cup flour
  • 3/4 tsp salt
  • 1/2 tsp pepper
  • 4 cups milk (i used 1% milk)
  • 1 tsp Better than Bouillon chicken base
  • 1/2 cup sour cream
  • 1/2 cup grated medium or sharp cheddar
  • 3 green onions, diced
  • 1 (3 oz) package real bacon bits


  1. if using red or yellow potatoes, scrub them clean. if using Russet potatoes, peel them. Pour 1 cup of water in the bottom of your instant Pot and then place trivet in the bottom. Place potatoes on top of the trivet.
  2. Cover the instant Pot and lock the lid. Make sure valve is set to “sealing.” Set the pressure cook button (mine says manual) for 10 minutes on high pressure for red or yellow potatoes and 20 minutes for russets. When the timer beeps carefully move the valve to “venting” to let the pressure release. When you can, remove the lid.
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  5. See / visit original recipe 👩~🍳 --->  HERE..................

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