Instant Pot Chili’s Baked Potato Soup

Looking for the perfect Copycat Instant Pot Chili’s Baked Potato Soup, look no further Today we are serving this creamy loaded potato soup, with crispy bacon, and melted cheddar cheese, and freshly sliced green onions!

Chili’s Baked Potato Soup is such a comforting food. And I truly love making soups in my Instant Pot during the winter.

If you have ever had Chili’s Baked Potato Soup, you will soon realize that it’s a creamy and rich soup. I added some cheese and diced bacon, and it was a great lunch for the entire family.

If you are looking for even more Instant Pot Soup Recipes, some of my favorites are INSTANT POT CHICKEN POT PIE SOUP, INSTANT POT FRENCH ONION SOUP, INSTANT POT CREAM OF BUTTERNUT SQUASH SOUP, and INSTANT POT BROCCOLI AND CHEDDAR CHEESE SOUP.

Our Latest Recipe & Video!

Best Chili’s Baked Potato Soup Recipe

This is one of my favorite copycat recipes. Made with just a few simple ingredients, you can have this soup anytime!

Serve with your favorite toppings, for a feast! I love adding Air Fryer Bacon Bits, (did you know you can make your own), sour cream, freshly shredded cheddar cheese, and sliced green onions, or scallions.

Right in your Instant Pot, or Ninja Foodi.

Ingredients Needed For Instant Pot Chilis Baked Potato Soup

Here are the simple ingredients, you will need for making Chili’s Loaded Baked Potato Soup.

• Butter: Use unsalted butter, or omit the salt.
• Onion: These provide a lot of flavors, to the soup, use while or sweet onions.
• Potatoes: Choose firm potatoes, free from blemishes
• Chicken Broth: If you want a vegan soup, switch out the chicken broth for vegetable broth.
• Seasonings/Spices: Minced Garlic, Salt, Black Pepper, Thyme, Ground Nutmeg
• Milk: You can also use a dairy-free alternative.
• Cornstarch: Helps thicken the soup
• Optional Garnishes: Sour Cream, Diced Bacon, and Sliced Green Onions

How To Make Instant Pot Chili’s Baked Potato Soup

Here are the step-by-step instructions for making this copycat recipe for Instant Pot Chili’s Baked Potato Soup!

Set your instant pot to sauté mode. Once hot, add in your butter. Add your onion and sauté for 3 to 4 minutes until it begins to soften. Once your onion has softened, add in your garlic. Sauté for about a minute to release the flavors of the garlic.

Press cancel on your Instant Pot. Add in your potatoes, thyme, nutmeg, broth, salt, and pepper.

Close and seal the lid on your Instant Pot. Close the valve. Select pressure cook on manual high for 4 minutes. Once the time is done cooking, naturally release 4 to 5 minutes, then do a quick release by opening the valve.

Press cancel on your Instant Pot, then sauté mode. In a separate bowl, mix your milk and corn starch. Once completely mixed, add to your Instant Pot. Carefully stir the corn starch mixture making sure not to mash any potatoes to keep it second chunky. Allow it to sauté for about three minutes to thicken up.

Mix your sour cream. Once fully incorporated, press cancel on your Instant Pot. Garnish your potato soup with classic toppings such as bacon, cheese, and green onions!

Instant Pot Chili’s Baked Potato Soup Recipe Tips

• Potatoes: Make sure that your potatoes are diced approximately the same size, so they all cook up simultaneously.
• Creamier Soup? For a creamer soup, use an immersion blender, and blend until it’s at the desired consistency.
• What Cheese To Use? You can easily change out the cheeses for any of your favorites.
• Mix Well, To Avoid Burn Notice: Ensure to stir the soup before adding the lid, so you do not get any BURN notice.

Instant Pot Chili’s Baked Potato Soup Recipe Faqs

Can I use russet potatoes for this soup? Yes, russet potatoes are commonly used for baked potato soup. They provide a creamy texture when cooked and blended.

How do I prevent the soup from being too thick? If your soup is too thick, you can thin it out by adding more chicken broth, milk, or heavy cream. Start by adding a little at a time until you reach the desired consistency.

Can I make this soup vegetarian? Absolutely! You can substitute the chicken broth with vegetable broth and omit the bacon. To add extra flavor, you might consider using smoked paprika or liquid smoke.

How can I make the soup dairy-free? Substitute the dairy ingredients with non-dairy alternatives like almond milk or coconut milk for the cream, and use dairy-free cheese. Keep in mind that these substitutes might slightly alter the flavor.

Can I make this soup ahead of time? Yes, this soup stores well in the refrigerator for 3-4 days. When reheating, you might need to add a bit more broth or milk to restore the desired consistency.

How can I achieve the best texture in the Instant Pot? For the best texture, after pressure cooking, you can use an immersion blender to blend a portion of the soup to make it creamier, leaving some potato chunks intact for texture.

How long does it take to cook the soup in the Instant Pot? The actual cooking time under pressure is about 10 minutes, but you’ll need to allow extra time for the Instant Pot to come to pressure and for a natural release of about 10 minutes.

Can I freeze this soup? Yes, you can freeze this soup. However, keep in mind that dairy-based soups can sometimes separate when reheated. If freezing, it’s best to do so before adding the cream or milk. Add these after thawing and reheating.

Can I add other vegetables to this soup? Yes, you can customize your soup by adding vegetables like carrots, celery, or corn. Add these along with the potatoes for additional flavor and texture.

What toppings go well with this soup? Traditional toppings include shredded cheese, crispy bacon, green onions, and a dollop of sour cream. You can also add a dash of hot sauce for some heat.

More Instant Pot Recipes

• INSTANT POT CHICKEN POT PIE SOUP
• INSTANT POT FRENCH ONION SOUP
• HOW TO MAKE VEGETABLE BROTH IN THE INSTANT POT
• INSTANT POT CREAM OF BUTTERNUT SQUASH SOUP
• INSTANT POT HOMEMADE TOMATO SOUP

Don’t Forget To Pin!