Description
This comforting Instant Pot Loaded Potato Soup turns simple, wholesome ingredients into a rich and creamy meal perfect for busy afternoons. By pressure-cooking fluffy russet potatoes with aromatic onions, garlic, and a velvety base, this recipe achieves a restaurant-quality texture in a fraction of the time. It is a nourishing, family-friendly dish that captures the warmth of a classic baked potato in every spoonful, making it the perfect centerpiece for a cozy, stress-free dinner at home.
Ingredients
1 tablespoon butter
1 medium onion, finely diced
3 cloves garlic, minced
3 cups chicken or vegetable broth
10.5 ounces cream of chicken soup
7 medium russet potatoes, peeled and cubed
1 cup shredded sharp cheddar cheese
1/2 cup sour cream
Salt and black pepper to taste
Optional: chopped chives and turkey bacon bits for garnish
Instructions
Set the Instant Pot to saute mode and melt the butter.
Add the onion and saute until translucent, then add the garlic and cook for 1 minute.
Pour in the broth and scrape the bottom of the pot to remove any browned bits.
Stir in the cream of chicken soup.
Add the cubed potatoes and ensure they are mostly submerged.
Close the lid, seal the valve, and cook on high pressure for 12 minutes.
Perform a quick release of the pressure once the timer ends.
Stir in the shredded cheddar cheese and sour cream until melted and smooth.
Mash the potatoes lightly with a potato masher to reach your desired consistency.
Season with salt and pepper, garnish with chives and turkey bacon, and serve hot.
Notes
Use vegetable broth to keep the soup vegetarian. For a smoother consistency, use an immersion blender instead of a masher. Store leftovers in an airtight container for up to 3 days. Reheat on the stovetop over low heat, adding a splash of milk if it becomes too thick.