Instant Pot™ Loaded Baked Potato Soup

Load up your Instant Pot™ with this easy potato soup for a dinner that’s quick, tasty and guaranteed to please. MORE+ LESS-

By Pillsbury Kitchens

January 29, 2018

Ingredients

slices bacon, chopped

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

green onions, thinly sliced, white and green parts separated

1/2

teaspoon salt

carton (32 oz) Progresso™ chicken broth

package (8 oz) cream cheese, cubed, softened

cup shredded Cheddar cheese (4 oz)

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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.