Introduction to Instant Pot Loaded Baked Potato Soup (Quick Comfort Fix)
As a busy mom, I know how precious time can be, especially when it comes to dinner. That’s why I adore my Instant Pot Loaded Baked Potato Soup—it’s the ultimate quick comfort fix! This creamy, hearty soup is not just a meal; it’s a warm hug in a bowl. Perfect for those chilly evenings or when you need a little pick-me-up, this recipe comes together in no time. With just a handful of ingredients, you can impress your loved ones and satisfy those hunger pangs without breaking a sweat. Let’s dive into this deliciousness!
Why You’ll Love This Instant Pot Loaded Baked Potato Soup (Quick Comfort Fix)
This Instant Pot Loaded Baked Potato Soup is a game-changer for busy nights. It’s incredibly easy to whip up, taking just 30 minutes from start to finish. The rich, creamy texture and savory flavors will have your family asking for seconds. Plus, it’s versatile! You can customize it with your favorite toppings. Trust me, this soup is the comfort food you didn’t know you needed!
Ingredients for Instant Pot Loaded Baked Potato Soup (Quick Comfort Fix)
Gathering the right ingredients is the first step to creating this delightful soup. Here’s what you’ll need:
- Russet Potatoes: These starchy beauties are the backbone of the soup, providing that classic baked potato flavor and creamy texture.
- Onion: A medium onion adds a sweet and savory depth, making every spoonful more flavorful.
- Garlic: Three cloves of minced garlic bring a fragrant aroma and a hint of warmth to the dish.
- Chicken or Vegetable Broth: This is the liquid gold that ties everything together. Use chicken broth for a richer flavor or vegetable broth for a lighter, vegetarian option.
- Heavy Cream: For that luscious, creamy finish, heavy cream is a must. It transforms the soup into a comforting delight.
- Shredded Cheddar Cheese: Who can resist the melty goodness of cheddar? It adds a sharp, tangy flavor that complements the potatoes perfectly.
- Cooked Bacon: Crumbled bacon brings a smoky crunch. If you’re looking for a vegetarian version, feel free to skip this or use a plant-based alternative.
- Green Onions: These add a fresh, zesty touch as a garnish, brightening up the rich flavors of the soup.
- Salt and Pepper: Essential for seasoning, these simple ingredients elevate the overall taste of your soup.
For exact measurements, check the bottom of the article where you can find a printable version of the recipe. Feel free to get creative with your toppings or substitutions based on what you have on hand!
How to Make Instant Pot Loaded Baked Potato Soup (Quick Comfort Fix)
Now that you have your ingredients ready, let’s get cooking! This Instant Pot Loaded Baked Potato Soup is a breeze to make. Follow these simple steps, and you’ll have a comforting bowl of goodness in no time.
Step 1: Sauté the Aromatics
Start by setting your Instant Pot to sauté mode. Add the chopped onion and minced garlic. Sauté them for about 3-4 minutes until they’re softened and fragrant. This step is crucial; it builds the flavor base for your soup. Trust me, the aroma will make your kitchen feel like a cozy haven!
Step 2: Add Potatoes and Broth
Next, toss in the diced russet potatoes and pour in the chicken or vegetable broth. Give it a gentle stir to combine everything. The broth will infuse the potatoes with flavor as they cook. Make sure the potatoes are submerged in the liquid for even cooking!
Step 3: Pressure Cook
Close the lid of your Instant Pot and set it to manual high pressure for 10 minutes. This is where the magic happens! The pressure will cook the potatoes quickly, making them tender and ready to blend into a creamy soup. Once the timer goes off, carefully perform a quick release of the pressure. Watch out for that steam—it’s hot!
Step 4: Stir in Cream and Cheese
After releasing the pressure, open the lid and stir in the heavy cream, shredded cheddar cheese, and crumbled bacon. Mix everything until the cheese melts and the soup becomes creamy. This is the moment when your soup transforms into a rich, comforting delight. It’s like a warm hug in a bowl!
Step 5: Season and Serve
Finally, season your soup with salt and pepper to taste. Give it one last stir, and it’s ready to serve! Ladle the soup into bowls and garnish with chopped green onions for a fresh touch. Enjoy your Instant Pot Loaded Baked Potato Soup hot, and watch your family savor every spoonful!
Tips for Success
- Always peel and dice your potatoes evenly for consistent cooking.
- Don’t skip the sauté step; it enhances the soup’s flavor.
- For a thicker soup, blend a portion of the potatoes before adding cream.
- Experiment with toppings like sour cream or jalapeños for extra flair.
- Store leftovers in an airtight container for up to three days.
Equipment Needed
- Instant Pot: The star of the show! If you don’t have one, a stovetop pressure cooker works too.
- Cutting Board: Essential for chopping your veggies. A sturdy one makes prep easier.
- Sharp Knife: A good knife is key for quick and safe chopping.
- Measuring Cups: Handy for measuring broth and cream accurately.
- Wooden Spoon: Perfect for stirring and mixing your delicious soup.
Variations of Instant Pot Loaded Baked Potato Soup (Quick Comfort Fix)
- Vegetarian Delight: Swap the chicken broth for vegetable broth and omit the bacon for a hearty vegetarian version.
- Spicy Kick: Add diced jalapeños or a dash of cayenne pepper for a spicy twist that will warm you up!
- Herb Infusion: Stir in fresh herbs like thyme or rosemary for an aromatic touch that elevates the flavor profile.
- Cheesy Variations: Experiment with different cheeses like gouda or pepper jack for a unique flavor experience.
- Loaded Toppings: Top with sour cream, avocado, or even chili for a loaded baked potato experience in soup form!
Serving Suggestions for Instant Pot Loaded Baked Potato Soup (Quick Comfort Fix)
- Crusty Bread: Serve with a warm, crusty baguette or garlic bread for dipping.
- Salad: Pair with a fresh garden salad for a light and refreshing contrast.
- Wine: A glass of white wine, like Chardonnay, complements the creamy flavors beautifully.
- Presentation: Serve in rustic bowls and sprinkle extra cheese and green onions on top for a pop of color.
FAQs about Instant Pot Loaded Baked Potato Soup (Quick Comfort Fix)
Can I make this soup ahead of time? Absolutely! You can prepare the soup in advance and store it in the refrigerator for up to three days. Just reheat it on the stove or in the microwave before serving.
Is this soup gluten-free? Yes! This Instant Pot Loaded Baked Potato Soup is naturally gluten-free, making it a great option for those with dietary restrictions.
Can I freeze the leftovers? Yes, you can freeze this soup! Just make sure to let it cool completely before transferring it to an airtight container. It can be frozen for up to three months. Thaw it in the fridge overnight before reheating.
What can I use instead of heavy cream? If you want a lighter version, you can substitute heavy cream with half-and-half or even coconut milk for a dairy-free option. Just keep in mind that the texture may vary slightly.
How can I make this soup spicier? If you love a little heat, add diced jalapeños or a pinch of cayenne pepper during the cooking process. You can also top it with spicy salsa for an extra kick!
Final Thoughts on Instant Pot Loaded Baked Potato Soup (Quick Comfort Fix)
There’s something truly magical about a warm bowl of Instant Pot Loaded Baked Potato Soup. It’s not just a meal; it’s a comforting embrace after a long day. The ease of preparation means you can spend more time with your loved ones and less time in the kitchen. Each spoonful is a delightful blend of creamy goodness and savory flavors that warms the soul. Whether it’s a chilly evening or a busy weeknight, this soup is your go-to quick comfort fix. I hope it brings as much joy to your table as it does to mine!
Print
Instant Pot Loaded Baked Potato Soup: Your Quick Comfort Fix!
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Diet: Gluten Free
Description
A creamy and hearty loaded baked potato soup made quickly in the Instant Pot, perfect for a comforting meal.
Ingredients
- 4 large russet potatoes, peeled and diced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 1/2 cup cooked bacon, crumbled
- 1/4 cup green onions, chopped
- Salt and pepper to taste
Instructions
- Set the Instant Pot to sauté mode and add the chopped onion and garlic. Sauté until softened.
- Add the diced potatoes and broth to the pot. Close the lid and set to manual high pressure for 10 minutes.
- Once cooking is complete, perform a quick release of the pressure.
- Stir in the heavy cream, cheddar cheese, and crumbled bacon. Mix until the cheese is melted and the soup is creamy.
- Season with salt and pepper to taste. Serve hot, garnished with green onions.
Notes
- For a vegetarian version, use vegetable broth and omit the bacon.
- Feel free to add other toppings like sour cream or additional cheese.
- This soup can be stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Soup
- Method: Instant Pot
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 50mg