Instant Pot Loaded Baked Potato Soup Recipes

INSTANT POT® LOADED BAKED POTATO SOUP

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add onion, bacon, and butter to the hot pot and saute until bacon is crispy, 5 to 8 minutes. Turn off Saute function and transfer contents to a small bowl.
• 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.
• 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.
• Ladle into soup bowls and top with green onions, Cheddar cheese, and black pepper.

LOADED BAKED POTATO SOUP

Steps:

• Set Instant Pot to Sauté, and melt butter. Add onion and cook until soft, 5 minutes, then add garlic and thyme and cook until fragrant, 1 minute.
• Add potatoes and broth, and secure lid. Set to Pressure Cook/Manual on High for 8 minutes. Follow manufacturer's instructions to quick release, then remove lid.
• In a small bowl, whisk together 2 tablespoons milk and cornstarch to make a slurry.
• Set Instant Pot to Sauté. Pour in slurry, remaining 1 cup of milk, and heavy cream. Let boil about 5 minutes, stirring constantly.
• Season with salt and pepper to taste. Garnish with cheddar, bacon, and chives before serving.

INSTANT POT CREAMY POTATO SOUP

Steps:

• Select the "saute" setting on the Instant Pot.
• Once it reads "hot" add butter and let melt.
• Add in onions and celery and saute 2 minutes then press "cancel."
• Add in potatoes, carrots and broth and season with salt and pepper to taste. Submerge veggies down into broth.
• Seal lid on Instant Pot, make sure valve is set to "sealing position," then select "manual" mode and 9 minutes.
• Once time is up let pressure come down naturally for 5 minutes then use quick release method to release any remaining pressure.
• In a medium bowl whisk a few tablespoons of milk with the cornstarch then add in remaining milk and whisk.
• Press "cancel" on Instant Pot then select the "saute" setting.
• Pour milk mixture into soup in Instant Pot along with cream cheese.
• Bring mixture to a boil, whisking frequently, and let boil about 1 minute (you can also mash up the potatoes a little if desired).
• Serve warm with cheddar, bacon, and green onions or parsley. Note that soup will thicken as it rests (especially overnight with all those starches, so thin with more milk as desired).
• Recipe source: Cooking Classy

INSTANT POT LOADED POTATO SOUP (WITH A SLOW COOKER VERSION)

Steps:

• Add butter to the Instant Pot and turn on the sauté button. Once butter is melted, add in the onions and cook for 3-4 minutes until soft. Add in the garlic and cook for one additional minute until fragrant, stirring constantly so that garlic does not burn.
• Add the chicken broth, cream of chicken soup, potatoes, salt, and pepper to the pot, and stir well. Place the lid on the Instant Pot and turn the vent valve to "sealing." Cook over manual high pressure for 10 minutes, then quick release the pressure.
• Meanwhile, stir together the milk and flour in a small bowl to create a slurry. Set aside.
• Once the steam has completely released and the pin has dropped on the lid, open the lid and stir in the slurry. Turn the pot to sauté and cook the soup for 4-5 minutes, until thickened. Stir in the 2 cups of cheddar cheese and stir until melted. Serve garnished with chopped bacon, green onions, and more cheese. Enjoy!

INSTANT POT LOADED BAKED POTATO SOUP

Steps:

• Use the sauté function on your instant pot to melt the butter (2 tablespoons). Add the diced onion and stir to coat. Sauté for about 2 minutes, stirring occasionally, until onions are softened.
• Add the chicken broth (4 cups), diced potatoes (2.5 lbs.), kosher salt (1.5 teaspoons), and black pepper (1/2 teaspoon). Stir together.
• Turn sauté function off and place cover on instant pot, making sure the valve is set to "sealing." Set pressure cooker to manual, high pressure for 10 minutes.
• When the 10 minutes is up, quick release the pressure by using a wooden spoon to turn the valve from "sealing" to "venting." Wait until the float valve depresses completely until you open the pressure cooker (this can take about 5 minutes).
• Use an immersion blender to puree the soup directly in the pot. (Alternatively, use a potato masher for a more rustic texture.)
• Add the sour cream (8 oz.) and the shredded cheddar cheese (1 cup) to the pot and stir together until melted. Taste and adjust seasoning if necessary.
• Serve garnished with sliced green onions, chopped cooked bacon, more sour cream, and more cheese, if desired.