Instant Pot Loaded Baked Potato Soup Recipe

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: processed cheese

Reduced-fat cheese lowers calories without sacrificing flavor.

bacon

🥗Healthier: turkey bacon

💰Cheaper: smoked sausage

Turkey bacon is leaner, while smoked sausage adds a similar flavor.

sour cream

🥗Healthier: plain yogurt

💰Cheaper: cream cheese

Plain yogurt offers a tangy flavor with fewer calories.

Add all the ingredients listed under the 'Cook on High Pressure' to the pot.

Mix thoroughly, ensuring you don’t exceed the inner Max line of the pot.

Ensure the lid is closed and locked, then set the knob to the 'sealed' position.

Set the Instant Pot to High Pressure and select a cook time of 10 minutes. Please note that it will take approximately 15-20 minutes for the Instant Pot to come to pressure because of the large volume of soup.

After the pressure cooker finishes cooking, allow for a 10-minute Natural Pressure Release. Then, carefully release any remaining pressure by moving the knob to the Vent position.

Lift the lid and use a potato masher to mash some of the potatoes. If desired, use an immersion blender to further cream the soup.

Select the Sauté function, then whisk in cream cheese, sour cream, bacon, and cheddar cheese until everything is fully combined. Using an immersion blender will make the soup incredibly creamy.

Serve topped with favorite toppings.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens