Loaded Baked Potato Soup Instant Pot

Imagine a steaming bowl of Loaded Baked Potato Soup, brimming with creamy potatoes, savory bacon, and melted cheddar.

There’s something about this soup that feels like a warm hug on a chilly day.

It’s incredibly simple to make in the Instant Pot, transforming basic ingredients into a comforting favorite.

As the flavors meld, the aroma fills your kitchen with irresistible anticipation.

Let’s bring this delightful dish to life!

Kitchen Tools Required

• 1 Instant Pot
• 1 Knife
• 1 Cutting board
• 1 Ladle
• 1 Measuring cup set
• 1 Measuring spoon set

Ingredients

• 6 medium russet potatoes, peeled and diced
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups chicken broth
• 1 cup heavy cream
• 1 cup shredded cheddar cheese
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup sour cream
• 1/4 cup chopped green onions
• 6 slices cooked bacon, crumbled

Cook & Prep Time

To efficiently manage your time while preparing and cooking the Loaded Baked Potato Soup in an Instant Pot, follow this timeline:

1. Reading & Equipment Setup (5 minutes):
   • Spend 5 minutes reading through the recipe and gathering all necessary equipment: Instant Pot, knife, cutting board, ladle, measuring cup set, and measuring spoon set.
2. Prep Work (15 minutes):
   • Peel and dice 6 medium russet potatoes (5 minutes).
   • Chop 1 medium onion and mince 3 cloves of garlic (5 minutes).
   • Gather and measure remaining ingredients: olive oil, chicken broth, heavy cream, cheddar cheese, salt, pepper, sour cream, green onions, and bacon (5 minutes).
3. Initial Cooking Steps (5 minutes):
   • Set the Instant Pot to sauté mode and heat 1 tablespoon of olive oil.
   • Sauté the chopped onion and garlic until the onion is translucent.
4. Pressure Cooking (10 minutes):
   • Add diced potatoes, 4 cups of chicken broth, 1 teaspoon of salt, and 1/2 teaspoon of black pepper to the pot.
   • Secure the Instant Pot lid and set to manual high pressure for 10 minutes.
5. Pressure Release & Finishing (5 minutes):
   • Once pressure cooking is complete, perform a quick release of the pressure.
   • Stir in 1 cup of heavy cream and 1 cup of shredded cheddar cheese until the cheese is melted.
6. Resting & Serving (10 minutes):
   • Let the soup rest for a moment as you prepare toppings.
   • Serve using a ladle into bowls.
   • Top each serving with a dollop of sour cream, crumbled bacon, and chopped green onions.
7. Clean-up & Adjustment (Extra 10 minutes):
   • Use this time to clean up the kitchen and adjust seasonings to taste if necessary.
   • Optionally, blend some of the soup for a thicker consistency.

Recipe Instructions

Set the Instant Pot to sauté mode and heat the olive oil.

Add the chopped onion and garlic, sauté until the onion is translucent.

Add the diced potatoes, chicken broth, salt, and pepper to the pot.

Secure the Instant Pot lid and set to manual high pressure for 10 minutes.

Once the cooking time is up, perform a quick release of the pressure.

Stir in the heavy cream and cheddar cheese until the cheese is melted.

Use a ladle to serve the soup into bowls.

Top each serving with a dollop of sour cream, crumbled bacon, and chopped green onions.

Serving Tips

• Crusty Bread: Serve with slices of fresh, crusty bread to soak up the creamy soup.
• Side Salad: Pair with a light, crisp green salad for a revitalizing contrast.
• Grilled Cheese Sandwich: Complement the soup with a gooey grilled cheese for a comforting meal.
• Garlic Breadsticks: Add some garlic breadsticks for a flavorful and crunchy side.
• Cornbread: Serve with a slice of warm cornbread for a southern twist.

Storage

Store leftover loaded baked potato soup in an airtight container in the refrigerator for up to 3-4 days.

Reheat gently on the stove or in the microwave, stirring occasionally.

Freezing

To freeze Loaded Baked Potato Soup, cool it completely.

Transfer to airtight containers, and label with the date. Leave room for expansion.

Thaw in the refrigerator before reheating.

Reheating

To reheat Loaded Baked Potato Soup, gently warm it on the stovetop over low heat.

Stir occasionally.

Alternatively, use a microwave, covered, in short intervals.

Stir in between for even heating.

Final Thoughts

Loaded Baked Potato Soup is a comforting and hearty dish perfect for any occasion.

The combination of creamy potatoes, savory bacon, and cheese creates a flavorful and satisfying meal.

Using an Instant Pot makes the cooking process quick and easy, allowing you to enjoy a delicious homemade soup in no time.

Don’t forget to customize your toppings for added taste and texture.

Whether it’s a chilly evening or a simple family dinner, this soup is sure to please everyone at the table.

Frequently Asked Questions

Can I Make This Soup in a Slow Cooker Instead of an Instant Pot?

You can make this soup in a slow cooker. Sauté onions and garlic first, then combine all ingredients, except cream and cheese. Cook on low for 6-8 hours. Stir in cream and cheese before serving. Adjust seasoning.

How Can I Make This Recipe Vegetarian-Friendly?

To make it vegetarian-friendly, swap chicken broth with vegetable broth and replace bacon with smoked tempeh or coconut bacon. Verify the cheese and sour cream are vegetarian. Adjust seasonings as needed for flavor balance.

What Can I Substitute for Heavy Cream to Reduce Calories?

To reduce calories, substitute heavy cream with 1 cup of unsweetened almond milk or 1/2 cup Greek yogurt. Use a whisk to guarantee smoothness when incorporating. Adjust seasoning to maintain flavor balance in the soup.

How Do I Prevent the Soup From Becoming Too Watery?

To prevent watery soup, reduce broth to 3 cups and blend a portion of the potatoes for thickness. Ascertain you sauté onions thoroughly to evaporate excess moisture. Adjust seasoning post-cooking for a balanced, flavorful result.

Can I Use Different Types of Potatoes for This Soup?

You can use Yukon Gold or red potatoes for a creamier texture. Each type alters flavor and consistency slightly, so adjust your cooking time and liquid ratio accordingly. Guarantee even potato size for consistent cooking results.