Instant Pot® Loaded Baked Potato Soup

This potato soup cooks in an Instant Pot® and is customizable with assorted toppings. I prefer to get my saltiness from the bacon, so I don't add extra salt. I also like a thicker chowder-like consistency; if you like yours thinner, add more liquid.

• Preparation Time: 10 mins
• Cooking Time: 30 mins
• Total Time: 40 mins
• Calories: 342 Calories

Ingredients

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

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

Ladle into soup bowls and top with green onions, Cheddar cheese, and black pepper.