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Instant Pot Loaded Baked Potato Soup
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Prep Time:
10 minutes
Cook Time:
30 minutes
Total Time:
60 minutes
Indulgent Instant Pot potato soup with smoky bacon, Cheddar cheese, and fresh spring onions - the ultimate winter comfort food.
Ingredients:
  • 1 yellow onion, diced
  • 4 thick slices cherrywood-smoked bacon, cut into 1-inch pieces
  • 1 tablespoon butter
  • 2.5 pounds Yukon Gold potatoes, peeled and chopped
  • 1 cup water
  • 1.5 teaspoons garlic base (such as Better Than Bouillon® Roasted Garlic Base)
  • 1.5 cups half-and-half
  • 0.5 cup shredded Cheddar cheese
  • 0.25 cup sliced green onions
  • ground black pepper to taste
Instructions:
  • Preheat a multi-functional pressure cooker like an Instant Pot on the Sauté setting. Cook onion, bacon, and butter in the hot pot until bacon is crispy, for 5 to 8 minutes. Turn off the Sauté setting and move everything to a small bowl.
  • Place the potatoes, water, and garlic base in the pot. Close and lock the lid. Set the pressure to high according to manufacturer's instructions and set the timer for 12 minutes. Allow the pressure to build for 10 to 15 minutes.
  • Once the pressure naturally releases for about 15 minutes, carefully quick-release any remaining pressure for about 5 minutes. Unlock the lid, then mash the potatoes against the pot's side, leaving some chunks if preferred. Combine the onion-bacon mixture and half-and-half by stirring.
  • Spoon the soup into bowls and garnish with green onions, Cheddar cheese, and a sprinkle of black pepper.

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