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Instant Pot Loaded Baked Potato Soup {AIP, Whole30, Vegan}

Winter is many things, especially in the Midwest. It can mean bitterly cold temperatures, loads of snow, and generally avoiding leaving the house unless it is absolutely essential. These less than ideal circumstances aside, there are several reasons why I actually adore the winter. Not surprisingly, one of these reasons is most definitely comfort food. And this Instant Pot Loaded Baked Potato Soup is top of my comfort food list. And! I can enjoy it without regrets.

For all of us living in winter climates right now, there is hope. Not only are days getting longer, and we are blessed with a few days of warmth to keep us sane, but there are several ways you can enjoy what remains of winter.

Here we review our favorite winter activities, and we would love to hear yours! We can always use suggestions for next year’s hibernation period.

Top view of Instant Pot Loaded Baked Potato Soup with Spoon


Especially following the holidays, we really feel the need to rest and recharge. And I don’t just mean one weekend without 10 obligations. I mean several months of calm.

We avoid making plans, or at least spread them out throughout the month. Of course we make time for family and friend priorities, but we really aim to keep our schedule slim. This gives us the opportunity to regain our strength for the remainder of the year.

Plus, if I am being honest, I need a mental break after the holidays. Don’t get me wrong, I definitely thrive on meaningful social connections. However, I am actually an introverted person. I value my solitude sometimes, and really enjoy being at home in my element. Which means the hustle and bustle of constant overstimulation during a busy time drains me mentally and physically.

Fortunately I have learned my limits (for the most part), and know when I need to take a step back. Thank God for progress.

Sliced Potato in a Pot


In addition to recharging, we also focus our efforts on projects and food (who would have thought). My inner planner kicks into high gear this time of year, and I attempt to power through as many to-do’s as possible. You know the kind, projects you put off until it is absolutely essential they get done. I mean, who wants to waste a  beautiful summer day stuck inside.

We typically select a few high-priority house projects, then spend the remainder of our  time getting our life back on track. Because you know how it goes. With the holidays comes overindulgence, and the mental and physical drain that I mentioned previously.

Switching gears to a strict healthy lifestyle takes time and effort, and maintaining that lifestyle takes focus and dedication. But it can be done, and is totally and completely worth all the effort.

Tools like the ultimate grocery list, knowing how to save on Paleo staples, and navigating the grocery store like a pro, all make my bulk meal planning that much easier.

Mashed Potato


Always save the best for last, right? The best part of winter in our home is always the food.

Everyone loves comfort food, I mean the name says it all. Rich, satisfying, and warming, it makes us feel all fuzzy on the inside.

What this doesn’t mean is that said comfort food has to be completely unhealthy. You can absolutely relish in your favorite classics without sacrificing your healthy lifestyle. And we do, often.

This is one of our favorite parts of our healthy journey, especially in the past year. It is such a fun challenge to makeover a recipe and transform it into a healthy alternative.

Which is where our Instant Pot Loaded Baked Potato Soup comes in. Most of our favorite comfort foods are carb-inspired. I mean we both grew up in America in the 80’s-90’s. Enough said. But for me, it has always been all about potatoes.

Instant Pot Loaded Baked Potato Soup with Toppings

Potato skins were my favorite appetizer, french fries my salty fix, and mashed potatoes my go-to side.

When nightshades became an issue for me, and I couldn’t have white potatoes anymore, well I needed an alternative.

Then I discovered white sweet potatoes, the greatest substitution. Honestly, they are even better. They are more nutritious and less starchy than the traditional white potato.

Plus, trashing up a creamy soup with loads of salty, fatty, and crunchy toppings makes it a satisfying meal. As if we needed another reminder to make soup.

Quick, super easy, and incredibly comforting is the basis of this potato dream. So get your toppings ready, and break out that Instant Pot. T-minus 30 minutes until a classic comfort food meal.

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Instant Pot Loaded Baked Potato Soup {AIP, Whole30, Vegan}

A quick, easy, healthy take on the comfort food classic. Free of any allergens, and options to customize your toppings, you are only 30 minutes from a hearty satisfying one pot meal.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Entree, Main, Main Dish, Soup
Cuisine American
Servings 6 -8


  • Instant Pot or Pressure Cooker
  • Hand Blender or high powered blender



  • 3 large white sweet potatoes
  • 1 medium sweet onion
  • 1 tablespoon bacon fat or coconut oil
  • 2 garlic cloves
  • 2 1/2 cups bone broth or vegetable stock
  • 1 teaspoon sea salt
  • 1 tablespoon nutritional yeast
  • 1 teaspoon fresh lemon juice
  • 1 cup full-fat homemade or canned coconut milk

Optional toppings

  • "Cheesy” Sweet Potato Croutons recipe follows
  • Snipped chives or thin sliced green onions
  • Paleo-friendly pork bacon or vegan eggplant bacon

“Cheesy” Sweet Potato Croutons

  • 2 tablespoons fat or oil or choice
  • 1/3 large sweet potato cut into small cubes
  • 1 teaspoon sea salt
  • 2 teaspoons nutritional yeast



  • Peel each potato, then cut 1/3 off of one and set aside. Cut remaining 2 1/2 potatoes into medium chunks and add to a bowl.
  • Peel onion, cut into medium chunks, and set aside.
  • Set Instant Pot to "Sauté" and add 1 tablespoon cooking fat. Once melted and hot, add onion and stir to combine. Cook onion, stirring every so often, until softened and starting to brown, about 5 minutes. Mince garlic and add to the pan. Stir constantly until fragrant, about 1 minute.
  • Press “Cancel” on the pot, then add all potatoes, broth, and sea salt to the pot. Fit the lid on the pot, lock into place, then select the “Soup” setting (or "Manual," "High pressure"), and set the timer for 10 minutes.
  • While the pot comes to pressure, cook your bacon and prepare the “Cheesy” Croutons, if using.
  • Once the soup finishes cooking, move the lever on the lid to “Vent” to manually release the pressure. Be careful with the steam!
  • Use a hand blender (or potato masher for a chunkier soup) to blend until soup is smooth. Add nutritional yeast, lemon, and coconut milk, and blend again until combined. Adjust seasonings to taste and add more liquid for a thinner soup, or until it reaches your desired consistency.
  • Add toppings if desired and serve warm.

“Cheesy” Sweet Potato Croutons

  • Heat a small sauté pan over medium and add fat/oil. Once oil is hot, add sweet potato cubes, sea salt, and nutritional yeast. Toss potatoes and seasoning in oil to combine. Brown cubes, a couple of minutes per side, until crispy and evenly toasted. Set side on a paper towel lined plate until ready to use.


  • Because this is such a simple recipe, it is important to use quality ingredients. Make your own broth if you can, find quality fresh veggies, and of course customize the flavors to your liking.
  • This soup is great on its own, but all the flavors of the toppings really work well to round out the dish, much like a loaded baked potato.
  • Without the toppings, the soup freezes very well. I like to batch cook my soups and separate portions into individual containers for an easy lunch or dinner. 
Keyword AIP, Freezer Friendly, Make ahead, Soup, Vegan, Whole30
Tried this recipe?Let us know how it was!

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