Recipe Details

Instant Pot Loaded Baked Potato Soup

This creamy Instant Pot potato soup is loaded with smoked bacon, shredded Cheddar cheese, and spring onions for perfect comfort food on a cold winter night.

Makes:6 servings

Ingredients

1 yellow onion, diced
4 thick slices cherrywood-smoked bacon, cut into 1-inch pieces
1 tablespoon butter
2½ pounds Yukon Gold potatoes, peeled and chopped
1 cup water
1½ teaspoons garlic base (such as Better Than Bouillon® Roasted Garlic Base)
1½ cups half-and-half
½ cup shredded Cheddar cheese
¼ cup sliced green onions
ground black pepper to taste

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Directions

Prep:10 mCook:30 mReady:1 h

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.
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.