EASY Instant Pot Loaded Potato Soup - Great for Beginners!

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 bacon lardons into the Instant Pot and cook for about 5 to 8 minutes until crispy.

Tip: Freeze bacon for 20 minutes before cutting for easier slicing.

Do not stir bacon too often; let it crisp up to develop flavor.

Remove cooked bacon using a slotted spoon, reserving the bacon grease in the pot.

Add 5 cups of peeled and diced potatoes into the pot with the bacon grease.

Add 2 tablespoons of dried onion flakes, 1 tablespoon of minced garlic, 1 teaspoon of salt, and 1/2 teaspoon of pepper.

Pour in 2 cups of chicken broth (preferably heated).

Stir the mixture and prepare to pressure cook.

Seal the Instant Pot lid and set the knob to sealing. Cook on manual high pressure for 3 minutes.

After 3 minutes, perform a quick release by venting the sealing knob.

Once the lid is off, use a potato masher to mash the potatoes slightly, leaving some chunks for texture.

Add 1 cup of heavy cream and 1 cup of milk, stirring to combine.

Add 1 cup of sour cream and 1 cup of shredded cheddar cheese, stirring until thick and creamy.

Ladle the soup into bowls and top with additional cheddar cheese, bacon, and green onions or chives.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens