Instant Pot Loaded Baked Potato Soup

Servings:

This Instant Pot potato soup is rich and creamy. I like to top it with green onions, Cheddar cheese, and black pepper but it's easy to customize with your favorite toppings.

Prep
17 min
Cook
36 min
Servings
Difficulty
Medium

Ingredients

Instructions

  1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function. Add onion, bacon, and butter to the hot pot and sauté until bacon is crispy, 5 to 8 minutes. Turn off Sauté function and transfer contents to a small bowl.
  2. 2 Add potatoes, water, and garlic base to pot and close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.
  3. 3 Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid. Mash potatoes against the side of the pot, leaving some chunks if desired. Add onion-bacon mixture and half-and-half; stir to combine.
  4. 4 Ladle into soup bowls and top with green onions, Cheddar cheese, and black pepper.

Nutrition per serving

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