Instant Pot Loaded Potato Soup Recipes

INSTANT POT LOADED BAKED POTATO SOUP

Instant Pot Loaded Baked Potato Soup image

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!

Provided by Elizabeth Lindemann

Categories Soup

Time 30m

Number Of Ingredients 9

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))

Steps:

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.

Nutrition Facts : Calories 308 kcal, Carbohydrate 27 g, Protein 11 g, Fat 18 g, SaturatedFat 11 g, Cholesterol 49 mg, Sodium 1355 mg, Fiber 5 g, Sugar 2 g, ServingSize 1 serving

INSTANT POT LOADED POTATO SOUP (WITH A SLOW COOKER VERSION)

Instant Pot Loaded Potato Soup (with a slow cooker version) image

This Instant Pot Loaded Potato Soup is creamy, delicious, and tastes like you slaved over it all day! It's easy to prepare and is ready in a flash thanks to the Instant Pot.

Provided by Ashlyn Edwards | Belle of the Kitchen

Categories Main

Time 33m

Number Of Ingredients 14

Ingredients

1 Tablespoon butter
1 medium onion, (diced)
3 cloves garlic, (minced)
3 cups chicken broth
1 can/box cream of chicken soup ((I prefer Pacific Foods brand))
7-8 medium sized russet potatoes, (peeled and chopped into 1 inch cubes (about 2.5 pounds of potatoes))
1 1/2 teaspoons salt ((or more/less to taste))
black pepper to taste ((I like a lot of pepper))
1 cup milk
1 tablespoon flour
2 cups shredded cheddar cheese ((I use sharp cheddar))
5-6 slices bacon ((cooked and chopped))
sliced green onions
shredded cheddar cheese

Steps:

Add butter to the Instant Pot and turn on the sauté button. Once butter is melted, add in the onions and cook for 3-4 minutes until soft. Add in the garlic and cook for one additional minute until fragrant, stirring constantly so that garlic does not burn.
Add the chicken broth, cream of chicken soup, potatoes, salt, and pepper to the pot, and stir well. Place the lid on the Instant Pot and turn the vent valve to "sealing." Cook over manual high pressure for 10 minutes, then quick release the pressure.
Meanwhile, stir together the milk and flour in a small bowl to create a slurry. Set aside.
Once the steam has completely released and the pin has dropped on the lid, open the lid and stir in the slurry. Turn the pot to sauté and cook the soup for 4-5 minutes, until thickened. Stir in the 2 cups of cheddar cheese and stir until melted. Serve garnished with chopped bacon, green onions, and more cheese. Enjoy!

Nutrition Facts : Calories 481 kcal, Carbohydrate 43 g, Protein 19 g, Fat 26 g, SaturatedFat 13 g, Cholesterol 64 mg, Sodium 1742 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving

INSTANT POT® LOADED BAKED POTATO SOUP

Instant Pot® Loaded Baked Potato Soup image

This potato soup cooks in an Instant Pot® and is customizable with assorted toppings. I prefer to get my saltiness from the bacon, so I don't add extra salt. I also like a thicker chowder-like consistency; if you like yours thinner, add more liquid.

Provided by thedailygourmet

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes

Time 1h

Yield 6

Number Of Ingredients 10

Ingredients

1 yellow onion, diced
4 thick slices cherrywood-smoked bacon, cut into 1-inch pieces
1 tablespoon butter
2 ½ pounds Yukon Gold potatoes, peeled and chopped
1 cup water
1 ½ teaspoons garlic base (such as Better Than Bouillon® Roasted Garlic Base)
1 ½ cups half-and-half
½ cup shredded Cheddar cheese
¼ cup sliced green onions
ground black pepper to taste

Steps:

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add onion, bacon, and butter to the hot pot and saute until bacon is crispy, 5 to 8 minutes. Turn off Saute function and transfer contents to a small bowl.
Add potatoes, water, and garlic base to pot and 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.
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. Add onion-bacon mixture and half-and-half; stir to combine.
Ladle into soup bowls and top with green onions, Cheddar cheese, and black pepper.

Nutrition Facts : Calories 341.6 calories, Carbohydrate 39.6 g, Cholesterol 46.5 mg, Fat 15.9 g, Fiber 3.5 g, Protein 11.6 g, SaturatedFat 8.8 g, Sodium 446.1 mg, Sugar 1 g

LOADED BAKED POTATO SOUP

Loaded Baked Potato Soup image

This creamy soup is ready in less time than it takes to bake a potato. Easy, cheesy, beautiful.

Provided by Party In An Instant Pot Cookbook

Categories Soup

Yield 4 servings

Number Of Ingredients 14

Ingredients

2 tbsp butter
1 large onion (chopped)
2 garlic cloves (minced)
1 tsp fresh thyme leaves (chopped)
6 large russet potatoes (peeled and diced)
4 cup low-sodium chicken broth
1 cup whole milk (plus 2 tablespoons, divided)
2 tbsp cornstarch
1/2 cup heavy cream
kosher salt
freshly ground black pepper
shredded cheddar (for serving)
Chopped cooked bacon (for serving)
Freshly chopped chives (for serving)

Steps:

Set Instant Pot to Sauté, and melt butter. Add onion and cook until soft, 5 minutes, then add garlic and thyme and cook until fragrant, 1 minute.
Add potatoes and broth, and secure lid. Set to Pressure Cook/Manual on High for 8 minutes. Follow manufacturer's instructions to quick release, then remove lid.
In a small bowl, whisk together 2 tablespoons milk and cornstarch to make a slurry.
Set Instant Pot to Sauté. Pour in slurry, remaining 1 cup of milk, and heavy cream. Let boil about 5 minutes, stirring constantly.
Season with salt and pepper to taste. Garnish with cheddar, bacon, and chives before serving.

INSTANT POT POTATO SOUP

Instant Pot Potato Soup image

Number Of Ingredients 12

Ingredients

3 pounds russet potatoes, peeled and diced into 1/2" cubes
1 medium yellow onion, diced
48 ounces chicken broth
1/2 teaspoon garlic powder
1/2 teaspoon seasoned salt
1/2 teaspoon pepper
pinch of parsley
1/3 cup flour
2 cups heavy whipping cream, divided
1 cup grated Parmesan cheese
12 strips of bacon, cooked and crumbled
2 Tablespoons fresh minced parsley

Steps:

In a 6-quart instant pot (or pressure cooker), place potatoes, onion, chicken broth, garlic powder, seasoned salt, pepper, and parsley. Lock lid, make sure vent is closed. Using the manual setting, on high pressure, set time for 15 minutes. When finished cooking, quick-release pressure.
In a small bowl, mix together 1/3 cup flour and 1/2 cup cream until smooth. Switch the setting on your Instant Pot to saute, and adjust the heat to low, then mix in flour and cream mixture. Stir in 3/4 cup cheese, bacon, and remaining cream. Stir for 6-8 minutes until the soup starts to thicken. Top each individual serving of soup with a sprinkle of parmesan cheese and sprinkle of fresh parsley.

Nutrition Facts : Servingsize 10 serving, Calories 326 kcal, Fat 20 g, SaturatedFat 12 g, Cholesterol 65 mg, Sodium 949 mg, Carbohydrate 31 g, Sugar 3 g, Protein 8 mg

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