Cozy, family-friendly comfort in about 40 minutes
All the flavors of a fully loaded baked potato, creamy potatoes, sharp cheddar, smoky bacon, and chives, made fast in the Instant Pot with simple pantry ingredients.
Why you’ll love it
- Comfort Food Recipes: Rich, velvety texture with classic “loaded” toppings.
- Easy Dinner Ideas: One appliance, straightforward steps, weeknight timing.
- Family Meals: Set out a toppings bar so everyone customizes their bowl.
- Soup Recipes: Naturally thickened by potatoes (no heavy roux needed).
- Winter Recipes: Hearty, warming, and great for leftovers.
Ingredients (notes only)
Base & aromatics
- Russet potatoes (extra creamy body) or Yukon Gold (buttery, hold shape), yellow onion (sweet base), garlic.
Fat & dairy - Bacon + a bit of butter; milk + half-and-half (or evaporated milk for stability); sour cream for tang; sharp cheddar to melt in.
Liquid & seasoning - Low-sodium chicken or vegetable broth; kosher salt, black pepper, paprika (optional), chives/green onion.
Toppings - Crisp bacon, cheddar, chives/green onion, sour cream, black pepper.
- Food safety: If adding cooked chicken, reheat pieces to 165°F.
Step-by-step (Instant Pot)
- Crisp bacon: On Sauté, cook chopped bacon until crisp; remove to a plate. Spoon off excess, leave ~1 Tbsp drippings.
- Sauté aromatics: Add butter if needed. Cook onion 3–4 min until soft; stir in garlic 30 sec.
- Pressure cook: Add potatoes, broth, salt, and pepper. Scrape bottom to deglaze. Seal and cook 8 minutes (High). Natural release 5 minutes, then quick release.
- Thicken: Mash some potatoes right in the pot (or 2–3 short immersion-blender pulses) to desired body.
- Make it creamy: Switch to Sauté—Low. Stir in milk and half-and-half; keep below a simmer. Melt in cheddar.
- Finish: Off heat, stir in sour cream. Adjust salt/pepper.
- Serve: Ladle into bowls; top with bacon, more cheddar, and chives.
Pro tips
- Stability: Evaporated milk won’t split and is great for pressure-cooker soups.
- Texture control: Mash for rustic; blend briefly for silky (avoid over-blending russets).
- Season in layers: After pressure cook, after cheese, and after sour cream.
- Keep dairy happy: Do not boil after adding milk/cheese/sour cream.
- Make it lighter: Use 2% milk + extra broth; swap Greek yogurt for sour cream.
Variations (map to secondary intents)
- Vegetarian Loaded: Skip bacon; add smoked paprika + a pat of butter or olive oil; top with chives and cheddar.
- Broccoli Cheddar: Stir in 2 cups finely chopped steamed broccoli before serving.
- Chicken & Potato: Fold in 2 cups diced cooked chicken; reheat to 165°F.
- Slow Cooker angle: See alternate method below for hands-off nights.
- Stovetop one-pot: Also included below.
How to serve
- With warm crusty bread or garlic toast, simple green salad, and extra toppings on the table.
Make ahead & storage
- Fridge: 3–4 days airtight. Reheat gently; thin with warm broth or milk as needed.
- Freeze: Best before adding dairy (up to 2 months). Add dairy after reheating for the creamiest texture.
- Reheat safety: Any added poultry should reach 165°F.
FAQs
Can I use Yukon Gold potatoes?
Yes—slightly creamier and less prone to gumminess; you may need to mash a bit more.
How do I thicken without flour?
Mash more potatoes or stir in 1–2 Tbsp instant potato flakes.
Why did it split?
Dairy boiled. Keep on Sauté–Low and add sour cream off heat.
Can I make it gluten-free?
Yes—no flour required. Always verify toppings are GF.
Can I use pre-cooked bacon?
Yes—stir in at the end for best crunch; add 1 Tbsp butter at the start for sautéing.
Simple Nutrition (estimate per serving, 1/6 recipe)
Calories 440 • Protein 17g • Carbs 45g • Fat 22g • Fiber 3g • Sodium 980mg • Sugar 6g
Loaded Baked Potato Soup (Instant Pot)
Creamy Instant Pot potato soup with melty cheddar, crisp bacon, and chives—everything you love about a loaded baked potato in cozy soup form. One-pot pressure cooker method with slow cooker and stovetop options.
Ingredients
Equipment
Method
- Select Sauté. Cook bacon until crisp; transfer to a paper towel–lined plate. Spoon off excess fat, leaving ~1 Tbsp (add butter if needed).
- Add onion; sauté 3–4 minutes. Stir in garlic 30 seconds.
- Add potatoes, broth, salt, and pepper. Scrape bottom to deglaze. Seal and cook 8 minutes (High). Natural release 5 minutes, then quick release remaining pressure.
- Mash some potatoes in the pot (or brief immersion-blend) to thicken.
- Select Sauté—Low. Stir in milk and half-and-half (or evaporated milk). Warm gently; sprinkle in 1 cup cheddar to melt.
- Turn off heat. Stir in sour cream. Taste and adjust seasoning.
- Ladle into bowls; top with bacon, remaining cheddar, and chives.
Nutrition
Notes
Vegetarian: Omit bacon; use butter/olive oil + smoked paprika for depth.
Gluten-free: No flour needed—potatoes provide body.
Dairy-free option: Use unsweetened oat/cashew milk and omit cheese/sour cream; finish with olive oil.
Food safety: If adding cooked chicken, reheat to 165°F.
Gluten-free: No flour needed—potatoes provide body.
Dairy-free option: Use unsweetened oat/cashew milk and omit cheese/sour cream; finish with olive oil.
Food safety: If adding cooked chicken, reheat to 165°F.