Print

Creamy Instant Pot Loaded Baked Potato Soup

instant pot loaded baked potato soup - featured image
Print Recipe

A quick and easy creamy potato soup made in the Instant Pot, loaded with bacon, cheese, and all the fixings. Perfect for a cozy weeknight dinner.

Ingredients

Scale
  • 6 slices bacon, chopped
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 3 pounds Russet potatoes, peeled and cubed into 1-inch pieces
  • 4 cups low-sodium chicken broth
  • 1 cup heavy cream
  • 4 ounces cream cheese, softened
  • 2 cups sharp cheddar cheese, shredded
  • Salt and black pepper to taste
  • 1/2 teaspoon smoked paprika (optional)
  • For the Toppings: extra crispy bacon crumbles, shredded cheddar cheese, sour cream, fresh chives or green onions, chopped

Instructions

  1. Cook the bacon: Set your Instant Pot to the ‘Sauté’ function on high. Add the chopped bacon and cook, stirring occasionally, until crispy, about 5-7 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, leaving the rendered fat in the pot.
  2. Sauté the aromatics: Add the diced onion to the hot bacon fat and cook for 3-4 minutes, until soft and translucent. Stir in the minced garlic and cook for another 30 seconds, until fragrant.
  3. Deglaze the pot: Pour in about 1/2 cup of the chicken broth and use a wooden spoon to scrape up any browned bits stuck to the bottom of the pot.
  4. Add the potatoes and broth: Add the cubed russet potatoes, the remaining 3 1/2 cups of chicken broth, the smoked paprika, and a generous pinch of salt and pepper. Stir everything together.
  5. Pressure cook: Secure the lid on the Instant Pot and set the valve to ‘Sealing.’ Cook on high pressure for 8 minutes. The pot will take about 10 minutes to come to pressure, then the timer will start.
  6. Natural release: Once the cooking time is up, let the pressure release naturally for 10 minutes. After 10 minutes, carefully turn the valve to ‘Venting’ to release any remaining steam.
  7. Blend the soup: Remove the lid and add the softened cream cheese. Use an immersion blender to blend the soup until smooth and creamy. If using a regular blender, work in batches and be careful with the hot liquid.
  8. Stir in the cream and cheese: Switch the Instant Pot back to the ‘Sauté’ function on low. Stir in the heavy cream and shredded cheddar cheese. Stir continuously until the cheese is fully melted and the soup is smooth and glossy, about 2-3 minutes. Taste and adjust seasoning with more salt and pepper if needed.
  9. Serve immediately: Ladle the soup into bowls and top with the reserved crispy bacon, extra shredded cheese, a dollop of sour cream, and a sprinkle of fresh chives. Serve hot.

Notes

Don’t skip the deglazing step to prevent the ‘burn’ warning. Use a natural pressure release for best texture. Shred your own cheese for smoother melting. Add cream cheese after blending for a silky texture. Adjust thickness with extra broth or milk if needed.

Nutrition

Keywords: instant pot potato soup, loaded baked potato soup, creamy potato soup, easy potato soup, comfort food, weeknight dinner

Find it online: https://evabake.com/creamy-instant-pot-loaded-baked-potato-soup/