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Pressure Cooker Baked Potato Soup

Prep Time 18 minutes
Cook Time 12 minutes
Total Time 30 minutes
Servings 8 Servings


  • 4 baking potatoes
  • 1 cup water
  • cup butter
  • cup flour
  • 6 cups milk
  • 1 cup cheddar cheese
  • 1 lb. bacon, cooked and crumbled
  • 4 green onions, chopped
  • Salt and pepper, to taste


  • Place a steamer basket inside the pressure cooker.
  • Wash the potatoes well, poke with a fork several times, and add to the steamer basket.
  • Add water to the pressure cooker pot.
  • Set cook time to 12 minutes. Let the pressure release naturally.
  • Remove the potatoes from the pot. Remove the steamer basket and dump the water.
  • When the potatoes are cool enough to handle, split them in half and scoop out the pulp. Set aside
  • Hit the saute button. Melt the butter in the pressure cooker pot. Whisk in the flour and cook for a minute.
  • Gradually add the milk. Cook until bubbly, but don't let it boil. Stir often. 
  • Stir in the potato pulp, cheese, bacon, green onions, and salt and pepper to taste. Heat through, but don't let boil. This may be a good time to remove the pot from the unit as there's no good way to control the temperature and you don't want the milk to approach the boiling stage.
  • If it's too thick, add a bit more milk.
  • Serve with extra cheese and bacon.