Instant Pot Potato Soup
Instant Pot Potato Soup is a 30-minute pressure cooker dinner recipe that tastes just like a loaded baked potato and everyone loves.
Servings 8 bowls
Equipment
- pressure cooker
Ingredients
- 16-20 potatoes small to medium-sized
- 6 cups chicken broth
- ¼ cup minced onions
- 2 tbsp minced garlic
- ½ tsp salt
- ½ tsp pepper
- 8 ounces cream cheese
- 1½ cups American or cheddar cheese – shredded
- 12 ounces evaporated milk
- ½ pound bacon – cooked and chopped
- ½ cup sour cream
- ½ cup shredded cheese
- 2 tbsp roughly chopped chives
Instructions
- Peel and chop the potatoes into 2-3″ pieces and place them in the bottom of the pressure cooker pot.
- Add in chicken broth, minced onions, minced garlic, salt, and pepper.
- Close the lid. Set to sealing and manual pressure for 12 minutes.
- Once it has completed the cooking time, allow for natural release for 5 minutes, then quick release any remaining pressure.
- Remove the lid, stir in cream cheese, evaporated milk, and shredded cheese.
- You can use a potato masher or immersion blender to make the soup creamier if desired. We like it with some lumps for a heartier meal.
- Top with your usual baked potato toppings like cheese, bacon crumbles, chives, or anything else you love to pair with potatoes.