From the roundup: 22 Instant Pot Soup Recipes for Easy Weeknight Dinners
A nearly empty produce drawer, four russet potatoes that were on their last good day, and a full block of sharp cheddar in the cheese drawer are what pointed me toward this Instant Pot loaded baked potato soup. Everything goes into the pot before lunch, and by the time the afternoon pickup run is done, dinner is already waiting. The one thing I learned after the first batch is to cube the potatoes small, closer to half an inch, so they break down evenly when you use an immersion blender and you do not end up with half the chunks still firm. My crew loads their bowls with bacon, extra cheese, and sour cream, and the toppings do more work than I do at that point.
How this one ended up on repeat
The first time I made this, I added the basil before pressure cooking because I did not read the instructions carefully. It turned an odd greenish-brown and tasted flat. The second time I followed the actual order, stirring the basil in after blending, and it was a completely different soup. Lesson learned the hard way, which is honestly how most of my best recipes stick.
Now I make a double batch on Sunday and we eat it for lunch through Wednesday. My pickiest kid will eat it with a grilled cheese for dipping, which counts as a win around here.
Why you will love this
- Total time is 30 minutes and most of that is hands-off pressure cooking
- Blends directly in the Instant Pot with an immersion blender, no transferring hot liquid to a blender
- Fresh basil added after cooking keeps the color and flavor sharp instead of muddy
- Pairs well with grilled cheese, crusty bread, or a simple salad for a full dinner
- Leftovers reheat well and the flavor actually deepens by the next day
Tips for success
- Submerge the immersion blender head fully before turning it on. If any part is above the soup line, you will have tomato on your ceiling. Ask me how I know.
- Let all the steam escape completely before opening the lid after quick release. Rushing this step is how burns happen.
- Add the heavy cream and basil after blending, not before. The cream can break under pressure and the basil loses its brightness if cooked too long.
- Taste for salt after you stir in the cream. Canned tomatoes vary a lot by brand, so the soup may need more than you expect.
If the soup tastes flat or thin
- Flat flavor usually means it needs more salt. Add a pinch at a time and stir before adding more.
- If it tastes acidic, a small pinch of sugar stirred in after blending can balance the tomatoes without making it sweet.
- Thin soup is usually from extra liquid in the tomato cans. Let it simmer on the Keep Warm setting uncovered for a few extra minutes to tighten up.
- If the basil flavor is weak, add a few more fresh leaves right before serving and let them wilt in for 60 seconds.
Substitutions
Heavy cream can be swapped for half-and-half if you want something a little lighter, or full-fat coconut milk if you need it dairy-free. The coconut flavor is subtle once everything is blended, but it is there. Vegetable broth keeps this fully vegetarian, but chicken broth works fine and gives it a slightly richer base. San Marzano tomatoes are worth using if you can find them, but any whole peeled canned tomatoes will get you there.
If fresh basil is not available, dried basil can fill in. Use about 1 teaspoon and add it before pressure cooking so it has time to bloom. The flavor will be earthier and less bright, but it still works on a weeknight when the herb garden is not cooperating.
Make-ahead and storage
This soup is genuinely better the next day. Make it the night before, let it cool, and store it in an airtight container in the fridge for up to 4 days. Reheat on the stovetop over medium-low heat, stirring occasionally, or microwave in 90-second intervals. It thickens as it sits, so add a splash of broth when reheating if needed.
To freeze, leave the cream out and freeze the blended tomato base for up to 3 months. Thaw overnight in the fridge, reheat gently, then stir in the cream and fresh basil once it is warm. Adding cream before freezing can cause it to separate and turn grainy when reheated.
Instant Pot Loaded Baked Potato Soup
Ingredients
Equipment
Method
- Set your Instant Pot to Saute mode and let it heat up for about 2 minutes. Add the olive oil, then add the quartered onion. Cook for 3 to 4 minutes, stirring occasionally, until the edges start to soften and turn translucent.
- Add the smashed garlic cloves and red pepper flakes. Stir and cook for another 60 seconds until you can smell the garlic. It should be fragrant but not brown.
- Press Cancel to turn off Saute mode. Pour in both cans of tomatoes with all their juices, then add the vegetable broth, salt, and black pepper. Give everything a quick stir to combine.
- Lock the lid in place and set the valve to Sealing. Pressure cook on High for 10 minutes. When the timer goes off, carefully turn the valve to Venting for a quick release. Wait for all the steam to escape before opening the lid.
- Tilt your immersion blender slightly to the side and submerge the head fully before turning it on. Blend the soup directly in the pot until completely smooth, working slowly to avoid any hot splashing. This takes about 60 to 90 seconds.
- Stir in the heavy cream and the fresh basil leaves. Let the soup sit on the Keep Warm setting for 2 to 3 minutes so the basil softens slightly and the cream warms through. Taste and adjust salt as needed before serving.
Notes
← Back to 22 Instant Pot Soup Recipes for Easy Weeknight Dinners