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Simple Instant Pot Loaded Baked Potato Soup

As autumn settles in and the chill of winter creeps closer, there’s nothing quite like a warm, hearty soup to provide comfort and nourishment. One dish that embodies these qualities is Loaded Baked Potato Soup, and with the aid of the Instant Pot, this beloved classic becomes a breeze to prepare. In this article, we’ll explore a simple recipe that will warm you up from the inside out.

The Allure of Loaded Baked Potato Soup

Loaded Baked Potato Soup offers all the flavours of a traditional baked potato, complete with creamy potatoes, tangy cheese, crispy bacon, and a sprinkle of chives. This luxurious soup not only satisfies your taste buds but also serves as a filling meal, making it a perfect choice for a cosy night in. By using the Instant Pot, you can significantly reduce cooking time without sacrificing flavour or quality.

Ingredients

To whip up this delicious soup, you’ll need the following ingredients:

• 1 kg of russet potatoes, peeled and diced
• 1 medium onion, chopped
• 3 cloves of garlic, minced
• 750 ml of vegetable broth (or chicken broth for a non-vegetarian option)
• 240 ml of milk (or cream for a richer soup)
• 150 g of shredded cheddar cheese
• 100 g of cooked and crumbled bacon (optional)
• Salt and pepper, to taste
• Chives or spring onions, for garnish
• A dollop of sour cream, for serving (optional)

Instructions

Step 1: Prepare the Ingredients

Begin by peeling and dicing the potatoes into small, uniform pieces. This will ensure even cooking. Chop the onion, mince the garlic, and prepare any toppings you wish to use.

Step 2: Sauté the Vegetables

Using the ‘Sauté’ function on your Instant Pot, add a splash of oil and allow it to heat up. Once hot, add the chopped onion and garlic, sautéing until the onion becomes translucent, about 3–4 minutes.

Step 3: Add the Potatoes and Broth

Add the diced potatoes to the pot, followed by the vegetable broth. Stir everything together, ensuring that the potatoes are submerged in the liquid. Season with salt and pepper to taste.

Step 4: Pressure Cook

Close the lid of the Instant Pot, ensuring the valve is set to the ‘Sealing’ position. Select the ‘Manual’ or ‘Pressure Cook’ setting and adjust the timer to 10 minutes. The pot will take a few minutes to come to pressure before the cooking time begins.

Step 5: Quick Release the Pressure

Once the cooking cycle is complete, carefully perform a quick release of the pressure by moving the valve to the ‘Venting’ position. Be cautious as steam may escape.

Step 6: Blend the Soup

After all the pressure has been released, open the lid. Using an immersion blender, blend the soup to achieve your desired consistency. For a chunkier texture, blend only half of the soup, leaving some potato pieces intact.

Step 7: Stir in Dairy and Toppings

Return the pot to the ‘Sauté’ function. Stir in the milk (or cream) and shredded cheese until the cheese is melted and the soup is creamy. If you’re adding bacon, this is the time to mix it in. Adjust the seasoning with salt and pepper as needed.

Step 8: Serve and Enjoy

Ladle the soup into bowls and top with a dollop of sour cream, extra cheese, bacon bits, and fresh chives or spring onions. Serve with crusty bread for a complete meal.

Conclusion

This Simple Instant Pot Loaded Baked Potato Soup is not only a delightful treat for any chilly evening, but it’s also versatile and quick to prepare. With just a handful of ingredients and the efficient pressure cooking system, you can enjoy a creamy, flavour-packed soup that will surely please the entire family. So, grab your Instant Pot, and embrace the comforting warmth of this delightful dish!

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