Pressure Cooker Loaded Baked Potato Soup

Name: Pressure Cooker Loaded Baked Potato Soup
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 2.5 lbs Russet Potatoes (washed, peels left on); 1 onion (about 1/2 lb); 2 cups chicken broth; 4 cloves garlic; 1/2 tsp salt; 1/2 tsp ground black pepper; 8 oz cream cheese; 4 oz sharp cheddar cheese (shredded (about 1 cup)); 1.5 cups heavy cream ((or half & half)); 1/2 lb bacon (cooked crispy and crumbled); 1/2 cup sour cream; 1/2 cup cheddar cheese; 5 green onions (chopped)

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Prep Time: 10 minutes

Cook Time: 15 minutes

Total: 25 minutes

Servings: 8

baked potato soup instant pot loaded

Pressure Cooker Loaded Baked Potato Soup

Instructions

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Step 1

Chop the potatoes into 2 in chunks and roughly chop the onion.

Step 2

Add the potatoes, onion, chicken broth, garlic, salt, and pepper to the electric pressure cooker and set to high pressure for 12 minutes. Natural release for 5 minutes, then quick release any additional pressure.

Step 3

Once it is done cooking open the lid and add the cream cheese, cheddar cheese, and cream. Use a potato masher to blend the soup together for a very slightly chunky loaded potato soup, or an immersion blender for a super smooth loaded potato soup.

Step 4

Top with your choice of toppings and Enjoy!

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