Irresistibly Creamy Instant Pot Loaded Baked Potato Soup
Enjoy a comforting bowl of Instant Pot Loaded Baked Potato Soup, rich with melted cheese and crispy bacon.
Equipment
- Instant Pot
Ingredients
Soup Base
- 4 cups Russet Potatoes Cubed
- 2 tablespoons Butter For sautéing
- 1 medium Onion Diced
- 2 cloves Garlic Minced
- 4 cups Chicken Broth Or vegetable broth
- 1 can Cream of Chicken Soup Or dietary-friendly version
- 1 teaspoon Salt Adjust to taste
- 1 teaspoon Pepper Adjust to taste
- 1 cup Milk Dairy-free option available
- 1 tablespoon Flour For thickening
Flavor
- 1 cup Cheddar Cheese Shredded
- 4 slices Bacon Cooked and crumbled
- 1/4 cup Green Onions or Chives For garnish
- Sour Cream Optional topping
Instructions
Preparation
- Set your Instant Pot to sauté mode and melt the butter until it starts to bubble and shimmer.
- Add the diced onion to the pot and cook for about 3-4 minutes until it becomes soft and translucent.
- Stir in the minced garlic and sauté for an additional minute until fragrant.
- Pour in the chicken broth, scraping the bottom to loosen any browned bits.
- Add the cream of chicken soup, cubed russet potatoes, salt, and pepper. Stir well.
- Secure the lid and cook on high pressure for 10 minutes. Release the steam quickly.
- In a separate bowl, whisk together the flour and milk until smooth.
- Stir the slurry into the soup mixture while on sauté mode.
- Continue to cook for 4-5 minutes, stirring until the soup thickens.
- Stir in the cheddar cheese until it completely melts.
- Ladle the soup into bowls and top with crispy bacon, fresh green onions, and sour cream if desired.
Notes
Customize your toppings by adding bacon, chives, or a dollop of sour cream to enhance the flavors.