Instant Pot Loaded Baked Potato Soup
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4.9
135 reviews
Excellent
Instant Pot Loaded Baked Potato Soup
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This Instant Pot Potato Soup has all the taste of a loaded baked potato- butter, sour cream, cheese, bacon, green onion... all made in the pressure cooker!
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Ingredients
- 2 tablespoons butter
- 1 yellow onion diced
- 2.5 lbs. gold potatoes diced into 1" pieces
- 4 cups chicken broth or vegetable broth
- 1.5 teaspoons kosher salt (more or less to taste)
- 1/2 teaspoon black pepper (more or less to taste)
- 8 oz. sour cream
- 1 cup shredded cheddar cheese
- for serving: chopped green onions, chopped cooked bacon, sour cream, and cheese (optional)
Instructions
- Use the sauté function on your instant pot to melt the butter (2 tablespoons). Add the diced onion and stir to coat. Sauté for about 2 minutes, stirring occasionally, until onions are softened.
- Add the chicken broth (4 cups), diced potatoes (2.5 lbs.), kosher salt (1.5 teaspoons), and black pepper (1/2 teaspoon). Stir together.
- Turn sauté function off and place cover on instant pot, making sure the valve is set to "sealing." Set pressure cooker to manual, high pressure for 10 minutes.
- When the 10 minutes is up, quick release the pressure by using a wooden spoon to turn the valve from "sealing" to "venting." Wait until the float valve depresses completely until you open the pressure cooker (this can take about 5 minutes).
- Use an immersion blender to puree the soup directly in the pot. (Alternatively, use a potato masher for a more rustic texture.)
- Add the sour cream (8 oz.) and the shredded cheddar cheese (1 cup) to the pot and stir together until melted. Taste and adjust seasoning if necessary.
- Serve garnished with sliced green onions, chopped cooked bacon, more sour cream, and more cheese, if desired.
Equipments used:
Notes
- For a vegetarian version, be sure to use vegetable broth instead of chicken.
- If you don't have an immersion blender, or if you want a more rustic texture, you can just use a potato masher to mash the potatoes. You can also use a standing blender in batches.
- To cut down on food waste, you can cook bacon in the pressure cooker and use 1-2 tablespoons of the leftover grease instead of butter, and chop the bacon for serving. You can also add the white parts of the green onions to the diced yellow onions.
- Slow cooker directions: Place the onions, potatoes, chicken broth, salt, and pepper in your crockpot and cook on low for 6-8 hours or high for 3-4 hours. Puree, then stir in the butter, sour cream, and cheese.
- Stovetop directions: Sauté the onions in butter in a large pot, then add the potatoes, chicken broth, salt and pepper. Bring to a boil, cover, and simmer on low for 30-45 minutes, or until potatoes are tender. Puree, then stir in sour cream and cheese.
- I made this in my 6 qt. Instant Pot. You may have to cut the ingredients in half for a mini IP, or adjust the cooking times if you have a different brand pressure cooker.
Nutrition Information
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Calories
308kcal
(15%)
Carbohydrates
27g
(9%)
Protein
11g
(22%)
Fat
18g
(28%)
Saturated Fat
11g
(55%)
Cholesterol
49mg
(16%)
Sodium
1355mg
(56%)
Potassium
1004mg
(29%)
Fiber
5g
(20%)
Sugar
2g
(4%)
Vitamin A
541IU
(11%)
Vitamin C
34mg
(38%)
Calcium
248mg
(25%)
Iron
7mg
(39%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 308 kcal
% Daily Value*
| Calories | 308kcal | 15% |
| Carbohydrates | 27g | 9% |
| Protein | 11g | 22% |
| Fat | 18g | 28% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 49mg | 16% |
| Sodium | 1355mg | 56% |
| Potassium | 1004mg | 21% |
| Fiber | 5g | 20% |
| Sugar | 2g | 4% |
| Vitamin A | 541IU | 11% |
| Vitamin C | 34mg | 38% |
| Calcium | 248mg | 25% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
135 reviews
Excellent
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