Instant Pot Loaded Baked Potato Soup

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.

Peel the potatoes and cut them into 1-inch chunks, ensuring they are evenly sized.

Add 4 cups of cubed potatoes to the inner pot of the Instant Pot.

Grate 2 peeled carrots and add them to the inner pot (optional).

Pour in 2 cups of low sodium chicken broth or vegetable broth.

Add 1 teaspoon of distilled white vinegar to the pot.

Add 1 teaspoon of kosher salt, 1/2 teaspoon of black pepper, 1 teaspoon of onion powder, and 1/2 teaspoon of garlic powder to the pot.

Stir the ingredients in the pot to combine.

Seal the lid of the Instant Pot and ensure the venting knob is sealed.

Set the cooking time to manual or pressure cook for 10 minutes on high pressure.

After the cooking time has elapsed, allow the pressure to release naturally for at least 10 minutes or until it releases completely.

Open the Instant Pot after the pressure has released.

Hit sauté on the Instant Pot.

In a separate bowl, combine 1 cup of milk with 2 tablespoons of corn starch and whisk until dissolved.

Add the milk and cornstarch mixture to the Instant Pot once the soup is bubbling.

Stir the soup for 2-3 minutes to thicken it up.

Hit cancel on the Instant Pot to turn it off.

Dish up the soup and top it with shredded cheddar cheese, crumbled cooked bacon, and chives.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens