Instant Pot® Loaded Baked Potato Soup

Prep 40 min
Total 1 hr 15 min
Ingredients 7
Servings 8

This loaded baked potato soup is perfect for a cold winter’s day when you don’t feel like slaving over the stove—because the Instant Pot® does the work for you! Bacon, cream cheese, green onions and cheddar already pair perfectly with baked potatoes, but in soup form it all seems to taste even better.

By Pillsbury Kitchens

Updated December 20, 2019

Make with

Progresso Broth

Ingredients

4

slices bacon, chopped
4

lb russet potatoes, peeled and cut in 1-inch pieces
8

green onions, thinly sliced, white and green parts separated
1/2

teaspoon salt
1

carton (32 oz) Progresso® chicken broth
1

package (8 oz) cream cheese, cubed, softened
1

cup shredded Cheddar cheese (4 oz)

Steps

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1

Spray 6-quart Instant Pot® insert with cooking spray. Select SAUTE; adjust to normal. Add bacon to insert; cook 7 to 9 minutes, stirring occasionally, until crisp. Select CANCEL. Using slotted spoon, transfer bacon to paper towel-lined plate.
2

Stir potatoes, green onion whites and salt into bacon drippings in insert. Stir in broth. Secure lid; set pressure valve to SEALING. Select MANUAL; cook on high pressure 6 minutes. Select CANCEL. Set pressure valve to VENTING to quick-release pressure.
3

Mash potatoes in pot; stir in cream cheese until combined.
4

Spoon into bowls. Top with Cheddar cheese, bacon and green onion greens.

Want your soup even more loaded? Top with diced ham and sour cream.
Serve with freshly baked Pillsbury™ crescent rolls for a truly comforting dinner.
Add even more hearty goodness to this soup by topping with diced ham and a dollop of sour cream.
Try using garden vegetable cream cheese for an interesting twist of veggie flavor.