Instant Pot Loaded Potato Soup
A creamy, comforting loaded potato soup made quickly in the Instant Pot.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Soup
- Method: Pressure Cooking
- Cuisine: American
- Diet: Omnivore
Ingredients
Scale
- 4 large russet potatoes, peeled and diced (about 4–5 cups)
- 6 slices bacon
- 4 cups chicken broth (low-sodium if preferred)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper, to taste
- 1/2 cup sour cream
- 1 cup shredded cheddar cheese, divided
- Chives, finely sliced, for garnish
Instructions
- Set the Instant Pot to Sauté. Add the bacon and cook until crisp, about 6–8 minutes. Remove bacon and drain on paper towels; leave 1–2 tablespoons of bacon grease in the pot for flavor.
- Add the diced potatoes to the pot. Pour in the chicken broth. Sprinkle the garlic powder, onion powder, and a generous pinch of salt and pepper. Stir to combine.
- Lock the lid and set the Instant Pot to High Pressure for 10 minutes. Ensure the steam valve is sealed.
- When cooking is done, perform a quick release of pressure. Open the lid once the pin drops.
- Test a potato cube for tenderness. If soft, stir in the sour cream and half the cheddar until melted and creamy. Mash a few potato pieces if a smoother texture is preferred.
- Taste and adjust seasoning. Reheat on Sauté if needed to melt the cheese. Serve in bowls topped with reserved bacon, remaining cheddar, and chives.
Notes
Bacon can be substituted with turkey bacon or omitted entirely for a vegetarian version. Adjust broth and toppings accordingly for dietary preferences.
Find it online: https://www.recipeflo.com/instant-pot-loaded-potato-soup/