Name: Instant Pot® Loaded Baked Potato Soup
Prep time: 10 min
Cook time: 10 min
Yield: 6
Ingredients: Yellow onion, diced - 1; Cherrywood-smoked bacon, cut into 1-inch pieces - 4 thick slices; Butter - 1 tablespoon; Yukon Gold potatoes, peeled and chopped - 2 ½ pounds; Water - 1 cup; Garlic base (such as Better Than Bouillon® Roasted Garlic Base) - 1 ½ teaspoons; Half-and-half - 1 ½ cups; Shredded Cheddar cheese - ½ cup; Sliced green onions - ¼ cup; Ground black pepper to taste - ¼ cup

Ingredients for - Instant Pot® Loaded Baked Potato Soup

1. Yellow onion, diced 1

2. Cherrywood-smoked bacon, cut into 1-inch pieces 4 thick slices

3. Butter 1 tablespoon

4. Yukon Gold potatoes, peeled and chopped 2 ½ pounds

5. Water 1 cup

6. Garlic base (such as Better Than Bouillon® Roasted Garlic Base) 1 ½ teaspoons

7. Half-and-half 1 ½ cups

8. Shredded Cheddar cheese ½ cup

9. Sliced green onions ¼ cup

10. Ground black pepper to taste ¼ cup

How to cook deliciously - Instant Pot® Loaded Baked Potato Soup

1 . Stage

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.

2 . Stage

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.

3 . Stage

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.

4 . Stage

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