Instant Pot Loaded Baked Potato Soup Recipe

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)

Preparation

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.

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.

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

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