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Instant Pot Loaded Baked Potato Soup

A combination of Potatoes, Chive Cream Cheese garnished with Sour Cream, Bacon and additional Cheese provides a thick and creamy soup prepared in an Instant Pot.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Lunch, Main Course
Cuisine American
Servings 6

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.
Keyword Bacon, Instant Pot, loaded baked potato, potato, Soup