Instant Pot Loaded Baked Potato Soup
Description
This creamy Instant Pot potato soup is loaded with smoked bacon, shredded Cheddar cheese, and spring onions for perfect comfort food on a cold night.
Ingredients
•
1 yellow onion, diced
•
4 thick slices cherrywood-smoked bacon, cut into 1-inch pieces
•
1 tablespoon butter
•
2 1/2 pounds Yukon Gold potatoes, peeled and chopped
•
1 cup water
•
1 1/2 teaspoons garlic base (such as Better Than Bouillon® Roasted Garlic Base)
•
1 1/2 cups half-and-half
•
1/2 cup shredded Cheddar cheese
•
1/4 cup sliced green onions
•
ground black pepper to taste
Directions
1
Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function. Add onion, bacon, and butter to the hot Pot; cook until bacon is crispy, 5 to 8 minutes. Turn off Sauté function; transfer onion mixture to a small bowl.
2
Add potatoes, water, and garlic base to the Pot. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.
3
Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid. Mash potatoes against the side of the Pot, leaving some chunks if desired. Stir in onion-bacon mixture and half-and-half to combine.
4
Divide soup among bowls; top with green onions, Cheddar cheese, and black pepper.