This easy gluten-free Instant Pot baked potato soup is a one-pot, 30-minute meal. Made in a pressure cooker, the creamy soup combines potatoes, bacon, chicken broth, sour cream and cheese for a comforting weeknight dinner that tastes like loaded baked potatoes in a bowl.
Gluten-free Instant Pot baked potato soup is hearty, creamy, and quick to prepare. It uses gluten-free flour to thicken the broth and finishes with sour cream and shredded cheddar for a smooth, rich texture. This recipe is ideal for lunch or dinner when you want a satisfying, homemade soup without fuss.
The flavors mimic classic loaded baked potatoes—salty bacon, tangy sour cream, sharp cheddar and fresh chives—while the Instant Pot does the heavy lifting so you can have dinner on the table fast.
Ingredients
- Yellow potatoes, cut into ½-inch chunks (about 3 pounds)
- Uncured bacon, chopped (about 8 ounces)
- Chicken broth (about 1 – 32 ounce carton)
- Yellow onion, chopped (1 small)
- Minced garlic (1 Tbsp)
- Sea salt (½ tsp)
- Ground black pepper (½ tsp)
- Dried chives (2 tsp)
- Gluten-free flour (½ cup)
- Sour cream (½ cup)
- Heavy whipping cream (½ cup)
- Cheddar cheese, shredded (2 cups total; 1½ cups to stir in, ½ cup for topping)
- Green onions, chopped (for garnish)
Instructions
1. Add the potatoes, chopped bacon, chicken broth, chopped onion, minced garlic, salt, pepper and dried chives to the Instant Pot or pressure cooker. Stir to combine.
2. Close the lid, set the valve to sealing and cook on Manual/Pressure for 14 minutes. Allow the pressure to release naturally.
3. When the pressure has released, open the lid and stir in the gluten-free flour, sour cream, heavy whipping cream and 1½ cups shredded cheddar cheese. Stir until the soup is smooth and slightly thickened. If you prefer a thinner texture, add a splash more broth or cream and stir.
4. Serve hot. Top each bowl with the remaining ½ cup cheddar cheese, chopped green onions and extra bacon bits if desired.
Storage
Allow the soup to cool to room temperature, then store in an airtight container in the refrigerator for up to 5 days.
This soup freezes well. Portion into freezer-safe containers or bags and freeze for up to 1 month. Thaw overnight in the refrigerator before reheating.
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Frequently Asked Questions
Yes. For this recipe you can add chopped raw bacon directly to the pot; it will cook during the pressure cycle and add flavor to the soup.
To reheat, place the stainless inner pot back in the Instant Pot, add the soup, seal the lid and set to Manual/Pressure for 3 minutes. The soup will heat while coming to pressure and will be hot when finished. Alternatively, reheat on the stove over medium heat, stirring occasionally.
Top Tip
Top the soup with chopped green onions, extra bacon bits and additional shredded cheddar. The flavors often deepen after a day, so leftovers can taste even better the next day.
