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–+ servings
instant pot potato soup

Loaded Baked Potato Soup Instant Pot

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Prep Time 15 minutes
Cook Time 25 minutes
Resting Time 10 minutes
Total Time 50 minutes
Course Soup
Cuisine American
Servings 6 servings

Equipment

  • 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

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.

Notes

For a thicker soup, use an immersion blender to blend some of the potatoes before adding the cream and cheese. Adjust seasonings to taste after cooking and consider adding a bit more cheese or bacon for extra flavor. Always perform a quick release with caution to avoid burns.
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