When you are looking forward to a quiet and relaxing evening and don’t want to spend precious time in the kitchen preparing dinner. Nothing better than a bowl of soup and a sandwich to do the trick. Instant Pot Loaded Baked Potato Soup provides tender Potato morsels swimming in a rich and creamy soup. With a tang from the Chive Cream Cheese and addition of Onions, Garlic and shredded goodness, relaxing is only minutes but away.
Soup has always been the perfect comfort food. With so many different options, you only have to choose one and enjoy it. Instant Pot Loaded Baked Potato Soup brings the love of Potatoes and all the fixings all in one pot. A ideal companion to a favorite sandwich or if you are looking for something simpler, enjoy it alone. The Instant Pot has made an already easy recipe even easier by providing a delicious soup in no time.
This soup has many variations and it isn’t a one fits all. From traditional to dairy and vegan options, you have the ability to make this recipe your own. You want to change your potato, do so. Looking for dairy alternatives, choose another of the many options. You want to spice things up, do so. One thing they will always have in common is the ability to provide a delicious soup that only you can create. Just as I always say, Create with your soul and everything else will fall in place.
If you have an Instant Pot, this is your next recipe. If you don’t have one, you are missing out! This recipe can also be done using your normal cooking method. Just may take a bit longer to get the same effect but still have the same flavors. Let’s get to cooking and enjoy a great tasting soup in no time.
Instant Pot Loaded Baked Potato Soup
Equipment
- Instant Pot
- Cutting Board
- Knife
- Bowls
Ingredients
Protein
- 6 Slices of Bacon Cut into small pieces.
Produce
- 6 Small/Medium Russet Potatoes Peeled and cut into 1/2 inch pieces.
- 1 Small Onion Diced.
- 4 Cloves of Garlic Minced.
- 2 Scallions Sliced thinly for garnish (Optional)
Dairy
- 7 oz Container Whipped Chive Cream Cheese Can substitute for your preference.
- 1 cup Milk of your preference.
- 3 cups Shredded Mexican Blend Cheese Can substitute for your favorite Cheese.
Pantry
- 32 oz Chicken Broth
- 3 tbsp Corn Starch
Seasonings
- 1 tbsp Garlic Herb Seasoning No Salt.
- 1 tsp Onion Powder
- 1 tsp Chicken Boulliion
- 1.5 tsp Salt
- 1/4 tsp Black Pepper
Other
- 1 cup Water
Instructions
Preparation
- Place cup Bacon into the Instant Pot in single layer.
- Press the Sauté function and set for 5-6 minutes stirring Bacon being sure to brown on all sides. Remove and place on paper towel line place to absorb excess grease.
- Remove all Bacon Grease except 2-3 tablespoons for flavor.
- Add chopped Onions and Garlic to Instant Pot and continuing with sauté function for additional 3-5 minutes or until Onions become translucent and the Garlic is fragrant. Be careful not to burn the Garlic as it will become bitter.
- Turn off Instant Pot.
- Add cut Potatoes, Chicken Broth and Water. Stir to incorporate.
- Cover and seal Instant Pot Lid being sure the vent is closed.
- Press the Pressure Cooker function and set for 10 minutes.
Meanwhile
- In a small bowl, add Milk and Cornstarch and whisk until incorporated and Cornstarch is completely dissolved.
Loaded Potato Soup
- When the cook time is completed and the pressure is released completely, remove the lid.
- Turn on the Sauté function and set for 5 minutes.
- Add remaining Chive Cream Cheese, Milk and Cornstarch slurry, 2 cups of shredded Cheese and stir to incorporate. Periodically stir the soup so that the Potatoes do not stick and burn at bottom.
- Midway through remaining cook time, taste to adjust seasoning if needed.
- Turn off Instant Pot and let soup cool for 10 minutes or so until ready to serve.
- Place in a bowl, top off with Sour Cream, shredded Cheese, Bacon pieces and Scallions (Optional). Enjoy with a fancy Grilled Cheese or one of your choice.
