Instant Pot Loaded Baked Potato Soup
Try this Instant Pot Loaded Baked Potato Soup recipe.
Try this Instant Pot Loaded Baked Potato Soup recipe.
- 2 cups sharp cheddar cheese grated
- 1 tablespoon salted butter
- 1 large yellow onion diced
- 6 green onions sliced
- 6 cloves garlic peeled and minced
- 32 oz chicken stock (i used a box but you can use homemade)
- 6 cups (approximately) peeled and diced yukon gold potato
- salt and pepper to taste (just shake a little of b
- 3/4 - 1 cup cream cheese
- 6 slices bacon cooked until crisp and then chopped
- Carbohydrate 2.89961875000061 g
- Cholesterol 51.2838541688468 mg
- Fat 16.5245135424891 g
- Fiber 0.425000011920929 g
- Protein 11.251098958342 g
- Saturated Fat 10.5056191671876 g
- Serving Size 1 1 serving (223g)
- Sodium 287.860000005841 mg
- Sugar 2.47461873807968 g
- Trans Fat 0.895861041724247 g
- Calories 204 calories
Step-by-step
- Plug in Instant Pot and press the "Sauté" button.
- Wait a few seconds for a beeping sound letting you know the pot is heating up.
- Add tablespoon of butter and stir with a wooden spoon until it's melted.
- Add diced onion and sauté until slightly soft, stirring occasionally.
- Add minced garlic and sauté for about 1 minute, stirring consistently (don't let it burn!).
- Add chicken stock to deglaze any brown bits from the bottom of the pan (use a wooden spoon to scrape the bottom of the pot while you stir everything together).
- Add diced potatoes and press the "Cancel" button.
- Securely place the lid onto the pot and twist it into place (it will make a little musical tone when you do this correctly).
- Set valve on top of the lid to "Sealing" in the center position (Not venting on either side).
- Press the "Manual" button and set the time to 25 minutes (I think it automatically loads 25 minutes onto the timer).
- Wait several seconds for the pot to start (you will hear a series of beeps when it does).
- The pot will take a few minutes to come up to pressure. You'll know it has achieved pressure when the 25-minute timer starts ticking down.
- Once the 25 minutes are up, use an oven mitt or silicone mitt (provided with the pot) to CAREFULLY move the lid's valve to "Venting".
- Steam will immediately shoot out of the valve (steer clear!).
- When the steam has stopped and quieted, use an oven mitt or silicone mitt to open the pot and set the lid aside.
- Unplug the Instant Pot and use an immersion blender to carefully blend the brothy cooked potato mixture (leave some chunks intact). You could probably achieve similar results with an old-fashioned potato masher if you don't have an immersion blender.
- Add cream cheese to the pot and stir until it melts and fully combines with the soup.
- Add diced bacon pieces (you may want to reserve some bacon crumbles for topping) and stir to combine.
- You can add additional salt and pepper if needed (be careful taking a taste test...it's HOT!).
- Serve topped with sharp cheddar cheese, green onions, and bacon crumbles (if desired).
- Enjoy!
My Go-To Comfort Food: Instant Pot Loaded Baked Potato Soup
As a busy working mom, finding time to cook a delicious and comforting meal can feel like a Herculean task. Between juggling work deadlines, school pick-ups, and after-school activities, the last thing I want is to spend hours slaving away in the kitchen. That's why I've become obsessed with my Instant Pot – it's a lifesaver! This Instant Pot Loaded Baked Potato Soup is my absolute go-to comfort food, a recipe that's quick, easy, and packed with flavor. It's the perfect solution for those nights when I need a warm, hearty meal on the table in a flash, without sacrificing taste or quality.
The beauty of this recipe lies in its simplicity. It takes just a handful of readily available ingredients and about 30 minutes of hands-on time. While the Instant Pot works its magic, I can focus on other things – catching up on emails, helping with homework, or just enjoying a quiet moment before the chaos of the evening begins. And the result? A creamy, cheesy, bacon-y soup that satisfies my soul and leaves my family wanting more. It's the kind of meal that evokes feelings of warmth, coziness, and pure happiness – exactly what I need after a long day.
I love experimenting with different variations, too. Sometimes I add a sprinkle of chives or swap the cheddar for Monterey Jack. Other times, I'll throw in some cooked broccoli or leftover roast chicken for extra protein and nutrients. The possibilities are truly endless! The base recipe is incredibly versatile, allowing me to adapt it to whatever ingredients I have on hand or whatever my family's cravings might be that night. This makes it the perfect weeknight staple, as I don't need to stress over having all the ingredients in advance. Whatever combination I choose, it's always a hit, offering a comforting taste that reminds me of those lazy weekend brunches.
The Instant Pot Loaded Baked Potato Soup isn't just a quick weeknight dinner; it's a culinary hug in a bowl. It's a meal that brings my family together, a chance to unwind and connect after a busy day. The rich, creamy texture and comforting flavors melt away the stress and create a space for laughter, conversation, and shared moments. That's why this isn't just another recipe to me; it's a valuable part of our family's routine, a reminder that even on the busiest of days, we can still savor delicious food and precious time together. This simplicity and versatility make it a truly indispensable recipe in my culinary repertoire.
More than just a quick meal, this soup is a testament to the power of simple ingredients, cleverly combined. It’s a demonstration that delicious, comforting food doesn't have to be complicated or time-consuming. The speed and ease of the Instant Pot allow me to enjoy the process of cooking without feeling overwhelmed or rushed. It’s a balance I’ve greatly appreciated as my life has grown increasingly busier. And believe me, even on days when I feel like I have nothing left to give, the simple act of making and sharing this soup somehow replenishes me, reminding me of the small joys that sustain us.
So, if you're looking for a quick, easy, and incredibly delicious meal that the whole family will love, I highly recommend giving this Instant Pot Loaded Baked Potato Soup a try. It’s become a cornerstone of our family dinners, and I’m confident it will become a staple in your kitchen, too. Trust me, it’s the perfect antidote to a busy day and a guaranteed crowd-pleaser.
Ingredients I use: I stick to simple, high-quality ingredients, preferring fresh, locally sourced produce whenever possible. The quality of your ingredients truly makes a difference in the final taste, so I encourage you to seek out the best you can find. The rich flavor of this soup comes from a combination of simple ingredients that complement each other perfectly; using good ingredients only enhances this synergy.
This soup is more than just a recipe; it's a culinary shortcut to relaxation and connection. On busy evenings, knowing I have this delicious and quick meal in my repertoire takes the pressure off. It's about more than just feeding my family; it’s about nurturing them with a meal that's both nutritious and incredibly comforting, a delicious little reminder that even amidst the chaos, there's always time for a warm and satisfying meal.
