It’s been cold here in the Hudson Valley. Like, not just regular winter-cold, but chills-you-to-the-bones cold. The weather has me craving comfort food, and in particular potato soup. I have a great Crock Pot potato soup recipe that I love, but I didn’t want to wait for hours. I decided to make this version in my Instant Pot, and I was ladling up lunch in about half an hour — you can’t beat that!
Instant Pot Loaded Baked Potato Soup
- 4 pieces bacon, diced (save for garnish)
- 3 cloves garlic, diced
- 2 Tbsp dried minced onion
- 4-5 medium russet potatoes, diced
- 2 c. chicken broth
- 12 oz. can of evaporated milk
- 1/2 c. sour cream (optional: additional for garnish)
- 1 c. shredded cheddar cheese (optional: additional for garnish)
- dried potato flakes (optional: for thickening if desired)
- sliced green onion (optional: for garnish)
- Turn your Instant Pot on saute. Add the bacon pieces and let them cook until crispy, about 5-8 minutes. Remove with a slotted spoon and set aside. Drain grease from bottom of pot, leaving just a light coating.
- Add diced potatoes, chicken broth, onion, garlic, salt, and pepper. Scrape the bottom of the pot with a wooden spoon or spatula to remove all the browned pieces off the bottom. Cook for a minute or two and then tur off Saute Mode.
- Lock the lid and turn knob to SEALING. Set to pressure cook on high pressure for 3 minutes. When time is up, quickly release the pressure by turning the knob away from sealing
- Open the lid and mash the potatoes until some chunks remain. Add can of evaporated milk, sour cream, and cheddar cheese. Stir well. If the soup is too liquidy, add dried instant potato flakes a few Tablespoons at a time until you reach the desired thickness.
- Top bowls with reserved bacon and sour cream, cheddar, scallions, and/or chives before serving.