Instant Pot Loaded Baked Potato Soup (Gluten Free)
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Instant Pot Loaded Baked Potato Soup – a comforting bowl of goodness, made with zero fuss in the Instant Pot! Soup is dairy free and Whole30 approved – toppings optional!
If you’re craving creamy comforting soups during this chilly weather but still trying to clean up your diet, this recipe is for you! I developed this recipe for Loaded Baked Potato Soup based on a version I shared in my cookbook, Clean Eating for Weight Loss. It rivals any loaded baked potato, is decadent and satisfying, but also totally guilt free and made with only a few simple ingredients.
My favorite recipes are made with basic ingredients that I usually have on hand. In this case, just potatoes and a few basic staples are all you need. You can easily modify this recipe based on your preferences (see below for tips), but it’s wonderful as is!
Of course many will argue that the best part of this soup, just like your favorite loaded baked potato, is the toppings! Feel free to load it up, or skip them entirely – your choice!
How to Make Instant Pot Baked Potato Soup
To make the baked potato soup, combine all ingredients (except toppings) in the Instant Pot and cooked on the manual setting.
Once the cycle is complete, manually release pressure or let it release naturally for 10-15 minutes.
Puree the soup with an Immersion Blender (or blender) to desired consistency (see tip below for chunkier soup.)
Serve with your favorite baked potato toppings such as bacon crumbles, shredded cheese, green onions, sour cream, etc. For Whole30, skip the cheese and sour cream.
Tips and Variations for Instant Pot Loaded Baked Potato Soup
Up the veggies by substituting some of the potatoes with more cauliflower. Alternatively, use all potatoes and skip the cauliflower.
Create a chunkier soup by removing some of the cubed potatoes and adding them back in after pureeing.
Add a teaspoon or two of my Homemade Cajun Seasoning for a little extra flavor kick.
Try almond milk in place of the coconut milk or regular milk if dairy is not a concern.
Other Recipes Like This
And please check out my cookbook for another variation of Loaded Baked Potato Soup and many more healthy recipes!
Instant Pot Loaded Baked Potato Soup
- 5 medium russet potatoes, peeled and cubed
- 1 cup cauliflower florets
- 2 stalks celery, chopped
- 2 teaspoons minced garlic
- 2 teaspoons sea salt
- 3.5 cups broth, (low sodium chicken or vegetable)
- 1 cup canned coconut milk
- shredded cheese
- green onions
- crumbled bacon bits
- sour cream
- Instant Pot
- Combine the potatoes, cauliflower, celery, garlic, salt, broth, and milk in the Instant Pot. Stir.
- Seal the lid and cook for 8 minutes on the Manual setting.
- When cycle completes, release pressure manually and remove the lid.
- Puree the soup with an immersion blender until smooth. If you like a chunkier soup, remove some of the cubed potatoes with a slotted spoon before pureeing, then return to the soup.
- Garnish with desired toppings.
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