Quick & Easy Instant Pot Loaded Baked Potato Soup Recipe

Ingredients

• 1 yellow onion, diced
• 4 thick slices cherrywood-smoked bacon, cut into 1-inch pieces
• 1 tablespoon butter
• 2.5 pounds Yukon Gold potatoes, peeled and chopped
• 1 cup water
• 1.5 teaspoons garlic base (such as Better Than Bouillon® Roasted Garlic Base)
• 1.5 cups half-and-half
• 0.5 cup shredded Cheddar cheese
• 0.25 cup sliced green onions
• ground black pepper to taste

Instructions

1. Turn on your Instant Pot and select the Sauté function. Add diced onion, bacon pieces, and butter to the pot. Sauté until the bacon is crispy, about 5 to 8 minutes. Turn off the Sauté function and transfer the mixture to a separate bowl.
2. Add diced potatoes, water, and garlic base to the Instant Pot. Close and lock the lid. Select high pressure according to the manufacturer's instructions; set the timer for 12 minutes. Allow 10 to 15 minutes for the pressure to build inside the pot.
3. Release the pressure using the natural-release method, which should take about 15 minutes. Carefully release any remaining pressure using the quick-release method, around 5 minutes. Unlock and remove the lid. Mash some of the potatoes against the side of the pot, leaving some chunks for texture if desired. Add the onion-bacon mixture and half-and-half; stir well to combine all ingredients.
4. Ladle the soup into bowls and top with fresh green onions, shredded Cheddar cheese, and a sprinkle of black pepper before serving.

Nutrition

• Calories: 342 kcal
• Fat Content: 16 g
• Fiber Content: 4 g
• Sugar Content: 1 g
• Sodium Content: 446 mg
• Protein Content: 12 g
• Cholesterol Content: 47 mg
• Carbohydrate Content: 40 g
• Saturated Fat Content: 9 g
• Unsaturated Fat Content: 0 g