Instant Pot Loaded Baked Potato Soup Recipe
This Instant Pot Loaded Baked Potato Soup is a comforting, creamy soup loaded with tender Yukon Gold potatoes, smoky cherrywood bacon, sautéed onions, and a touch of cheddar cheese. Perfect for an easy, hearty meal, this recipe uses the Instant Pot to deliver rich, flavorful potato soup in a fraction of the traditional cooking time.
- Prep Time: 15 minutes
- Cook Time: 32 minutes
- Total Time: 47 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Instant Pot
- Cuisine: American
Ingredients
Scale
Soup Base
- 1 yellow onion, diced
- 4 thick slices cherrywood-smoked bacon, cut into 1-inch pieces
- 1 tablespoon butter
- 2 ½ pounds Yukon Gold potatoes, peeled and chopped
- 1 cup water
- 1 ½ teaspoons garlic base (such as Better Than Bouillon Roasted Garlic Base)
- 1 ½ cups half-and-half
Toppings
- ½ cup shredded Cheddar cheese
- ¼ cup sliced green onions
- Ground black pepper to taste
Instructions
- Sauté Bacon and Onion: Turn on the Instant Pot to the Sauté function. Add the diced onions, chopped bacon, and butter to the pot. Cook, stirring occasionally, until the bacon is crispy and the onions are softened, about 5 to 8 minutes. Once done, turn off the Sauté function and transfer the bacon and onion mixture to a small bowl to set aside.
- Add Potatoes and Garlic Base: Place the peeled and chopped Yukon Gold potatoes into the Instant Pot. Pour in 1 cup of water and add 1 ½ teaspoons of garlic base. Secure the lid and lock it in place.
- Pressure Cook the Soup: Set the Instant Pot to high pressure following the manufacturer’s instructions, setting the timer for 12 minutes. Allow approximately 10 to 15 minutes for the pressure to build before the cooking timer begins.
- Pressure Release: When cooking is complete, release the pressure naturally for about 15 minutes. Then, carefully use the quick-release method to release any remaining pressure, which should take about 5 minutes. Unlock and remove the lid once pressure is fully released.
- Mash Potatoes and Combine Ingredients: Mash the potatoes directly in the pot against the side with a potato masher, leaving some chunks for texture. Add the reserved bacon and onion mixture back into the pot along with 1 ½ cups of half-and-half. Stir thoroughly to combine all ingredients and create a creamy soup.
- Serve and Garnish: Ladle the soup into bowls and top with shredded Cheddar cheese, sliced green onions, and freshly ground black pepper to taste. Serve hot for a comforting meal.
Notes
- Use Yukon Gold potatoes for their creamy texture and ability to hold their shape well in soup.
- Sautéing the bacon and onions first infuses the soup with smoky and savory flavors.
- Adjust the consistency of the soup by adding more half-and-half or water if desired.
- For extra richness, add some sour cream or cream cheese when adding the half-and-half.
- This soup can be refrigerated for up to 3 days or frozen for up to 2 months.
- If you prefer a smoother soup, blend a portion of the soup using an immersion blender before adding the bacon mixture.
Keywords: Instant Pot, Potato Soup, Loaded Baked Potato Soup, Comfort Food, Quick Soup, Bacon, Cheddar Cheese
