Soups & Stewscookingwithjanica5.0
Instant Pot Loaded Baked Potato Soup
This creamy baked potato soup is made in the Instant Pot then “loaded” by topping it with cheddar cheese, bacon, and green onions.
👥 6 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 10 min🔥 Cook: 20 min👤 Jessica Pinney📖 cookingwithjanica
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●whisk
📝 Preparation Steps
1
Add butter to your Instant Pot and turn on sauté. Add the onions and cook about ⏱️ 4 minutes, until soft. Add the garlic and sauté for one additional minute.
Butter2 TbspGarlic (minced)3 Cloves
2
Add the chicken broth and potatoes. Place the lid on and ensure vent is set to “sealing”. Cook it on high pressure for ⏱️ 8 minutes.
Chicken Broth4 Cups
3
Once cooking is complete, do a quick release of the pressure. Remove lid and set the IP to sauté again.
4
Whisk together milk and cornstarch. Add to the IP along with the heavy cream. Stir constantly and allow to simmer for about ⏱️ 5 minutes, until the soup has thickened up.
Milk1 CupCornstarch2 Tbsp
5
Add salt & pepper to taste, then garnish with the cheddar cheese, bacon, and green onions before serving.
SaltPepper
Nutrition Facts
calories
353 kcal
serving Size
1 serving
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