All the heartiness of a baked potato comes together in this rich and fast-as-can-be Instant Pot Loaded Baked Potato Soup, topped with shredded cheddar, crispy bacon bits, green onion, and sour cream.
- 6 slices of bacon
- 1 medium white or yellow onion, chopped
- 3–4 cloves garlic, minced
- 2.5 pounds of potatoes (about 6 medium potatoes)
- 2 cups chicken broth
- 1 cup cream
- 2 teaspoons salt (or to taste)
- Pepper, to taste
- 1 cup shredded cheddar cheese (I like sharp cheddar)
- 4 green onions, finely sliced
- 1/2 cup sour cream
- Use a sharp knife to cut your bacon into small chunks.
- Set your Instant Pot to “Saute” and add the bacon. Cook until the bacon is very crispy.
- Remove the bacon with a slotted spoon onto a paper towel to drain the grease, leaving the bacon grease in the bottom of the Instant Pot.
- Leave the Instant Pot on “Saute,” add the onion, and cook until tender, about 5 minutes, stirring often.
- Add the garlic, and stir until fragrant.
- While the bacon and onions are cooking, peel your potatoes and chop them into 1- to 1.5-inch cubes.
- After you have added the garlic and it has gotten fragrant, add the potatoes and the chicken broth. Stir well to combine.
- Place the lid on your Instant Pot, and press “Pressure Cook.” Set the time for 10 minutes, and be sure the valve on the lid is set to “Sealing.”
- After the Instant Pot comes to pressure and then cooks for the 10-minute cooking time, release the valve on the lid for an instant pressure release after the cooking time.
- When the pressure drops all of the way, remove the lid carefully. Stir the contents of the pot, and let it cool for about 5 minutes with the Instant Pot turned off and the lid off.
- Stir in the cream and salt to taste. (I used 2 teaspoons of salt; adjust to your liking.) Add pepper to taste.
- Dish the soup into bowls, and then serve with the cooked bacon, shredded cheese, green onions, and sour cream on top just like you would a baked potato.
- I didn’t use any thickeners for this recipe because I didn’t use too much chicken broth AND the potatoes cook down a lot in the Instant Pot, which means it thickens itself.
- Don’t forget those toppings! They aren’t garnishes–they are what give this soup its name.
- Category: dinner
- Method: Instant Pot
- Cuisine: American
Keywords: Instant Pot, baked potato, soup, dinner