Bob's Market and Greenhouses

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Instant Pot Loaded Potato Soup

This potato soup cooks in an Instant Pot® and is customizable with assorted toppings. I prefer to get my saltiness from the bacon, so I don't add extra salt. I also like a thicker chowder-like consistency; if you like yours thinner, add more liquid.

  • 1 yellow onion, diced

  • 4 thick slices cherrywood-smoked bacon, cut into 1-inch pieces

  • 1 tablespoon butter

  • 2 ½ pounds Yukon Gold potatoes, peeled and chopped

  • 1 cup water

  • 1 ½ teaspoons garlic base (such as Better Than Bouillon® Roasted Garlic Base)

  • 1 ½ cups half-and-half

  • ½ cup shredded Cheddar cheese

  • ¼ cup sliced green onions

  • ground black pepper to taste


Directions

  • Step 1

    Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add onion, bacon, and butter to the hot pot and saute until bacon is crispy, 5 to 8 minutes. Turn off Saute function and transfer contents to a small bowl.

  • Step 2

    Add potatoes, water, and garlic base to pot and close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.

  • Step 3

    Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid. Mash potatoes against the side of the pot, leaving some chunks if desired. Add onion-bacon mixture and half-and-half; stir to combine.

  • Step 4

    Ladle into soup bowls and top with green onions, Cheddar cheese, and black pepper.

  • 1 yellow onion, diced

  • 4 thick slices cherrywood-smoked bacon, cut into 1-inch pieces

  • 1 tablespoon butter

  • 2 ½ pounds Yukon Gold potatoes, peeled and chopped

  • 1 cup water

  • 1 ½ teaspoons garlic base (such as Better Than Bouillon® Roasted Garlic Base)

  • 1 ½ cups half-and-half

  • ½ cup shredded Cheddar cheese

  • ¼ cup sliced green onions

  • ground black pepper to taste


Directions

  • Step 1

    Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add onion, bacon, and butter to the hot pot and saute until bacon is crispy, 5 to 8 minutes. Turn off Saute function and transfer contents to a small bowl.

  • Step 2

    Add potatoes, water, and garlic base to pot and close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.

  • Step 3

    Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid. Mash potatoes against the side of the pot, leaving some chunks if desired. Add onion-bacon mixture and half-and-half; stir to combine.

  • Step 4

    Ladle into soup bowls and top with green onions, Cheddar cheese, and black pepper.