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Dairy Free Baked Potato Soup

  • Author: Jen
  • Prep Time: 5 min
  • Cook Time: 8
  • Total Time: 13 minutes
  • Yield: 4 1x
  • Category: Soup
  • Method: Instant Pot


This Instant Pot dairy-free baked potato soup is made with minimal ingredients but packs all the flavors of a loaded baked potato! It’s also Whole30 compliant and paleo friendly!


  • 5-6 medium large russet potatoes (6-7 if you are using small-medium)
  • 2 slices bacon - I like the no-sugar bacon from Pederson Farms or Applegate
  • 3 1/2 cups chicken broth
  • 1/2 a white onion, chopped
  • 1/3 cup coconut milk
  • 1 tbs ghee (use vegan butter or olive oil if strictly dairy-free)
  • salt and pepper to taste (I used 1 tsp salt)


  • green onions
  • chives
  • cheddar and sour cream if preferred (not Whole30 compliant)


  1. Turn instant pot to saute mode and when hot, add in ghee. Once ghee is melted, add in chopped onion and sauté for 1-2 minutes
  2. Turn off sauté mode and add diced potatoes and chicken broth. Pressure cook on high for 8 minutes
  3. Once cooking is complete, turn valve to venting for a quick release (watch out for the steam!). Add in coconut milk and salt and pepper.
  4. Use an immersion blender to blend soup to your desired texture. If you dont have an immersion blender you can  use a regular blender, just be careful to blend once the soup has cooled a bit. You can blend it in batches or blend half and keep half unblended for chunks of potatoes
  5. Serve in 4 bowls with desired toppings


  • Add 1 tbs nutritional yeast for a cheesy flavor
  • If your soup is too thick, add a 1/2 cup of chicken broth
  • If your soup is too thin for your liking, add 1 tbs arrowroot powder mixed with 2 tbs water to thicken
  • Time listed does not include time it takes the IP to come to pressure


  • Serving Size: 1/4 of recipe
  • Calories: 272
  • Fat: 8.9
  • Carbohydrates: 42.1
  • Protein: 7.8

Keywords: instant pot, whole30, non-dairy, dairy-free, easy, healthy, paleo