Mini - Loaded Baked Potato Soup
By :Cooking With Your Instant Pot Mini - Heather Schlueter
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This stick-to-your ribs creamy soup topped with salty bacon bits is comfort in a bowl.
Votes: 6
Rating: 4.5
Rate this recipe!
Course Soup
Cuisine Modern
Difficulty Easy
Duration 15-30 min
Cooking Technique Pressure Cook, Sauté
Main Ingredient Bacon, Cheddar Cheese, Potatoes
Prep Time 20 minutes
Cook Time 5 minutes
Servings
4 servings
Ingredients
  • 12 ounces bacon sliced crosswise into bite-sized pieces
  • 1/2 medium onion diced
  • 3-4 medium red or white potatoes scrubbed and cut into 2-inch pieces
  • 1 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon crushed red pepper flakes
  • 4 cups chicken broth
  • 1/2 cup sour cream
  • 1 cup shredded sharp cheddar cheese
  • 2 tablespoons fresh chives sliced
  • bread for serving
Course Soup
Cuisine Modern
Difficulty Easy
Duration 15-30 min
Cooking Technique Pressure Cook, Sauté
Main Ingredient Bacon, Cheddar Cheese, Potatoes
Prep Time 20 minutes
Cook Time 5 minutes
Servings
4 servings
Ingredients
  • 12 ounces bacon sliced crosswise into bite-sized pieces
  • 1/2 medium onion diced
  • 3-4 medium red or white potatoes scrubbed and cut into 2-inch pieces
  • 1 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon crushed red pepper flakes
  • 4 cups chicken broth
  • 1/2 cup sour cream
  • 1 cup shredded sharp cheddar cheese
  • 2 tablespoons fresh chives sliced
  • bread for serving
Votes: 6
Rating: 4.5
Rate this recipe!
Instructions
  1. Select the sauté function to heat the Instant Pot inner pot. When the display reads “Hot,” add the bacon pieces and sauté until crisp, approximately 5 minutes. Press Cancel to turn off the sauté function. Remove the bacon with a slotted spoon and place on a paper towel– lined plate. Set aside.
  2. Using a hot pad to lift out the inner pot, drain the bacon grease from the inner pot into a heat proof receptacle for disposal. Add the onion, potatoes, salt, pepper, crushed red pepper flakes, and chicken broth. Stir well. Secure the lid, ensuring the valve is turned to the Sealing position. Press the Pressure Cook button and set the time to 5 minutes.
  3. Once cooking is complete, allow the appliance to natural release for 10 minutes. After 10 minutes, turn the valve to the Venting position to release the pressure.
  4. When all the pressure is released, carefully remove the lid, add the sour cream, and stir well. Add the cheese one handful at a time, stirring until it is melted and fully incorporated.
  5. Divide evenly among 4 bowls, top with the reserved bacon and chives, and serve with bread.
4 replies
  1. drking
    drking says:

    This will actually take you twice as long to make because the instant pot takes 25 minutes alone to heat up, before switching to pressure cooking mode 🙁 so 1 hour

  2. Ash711219
    Ash711219 says:

    I agree with the one hour total time remark below, however that’s still pretty quick for soup from scratch. And the soup is AWESOME. Thank you!

  3. ShaeJ
    ShaeJ says:

    This is SOOOO GOOD! I made it in a DUO instead of a mini so I adjusted the servings to 8 instead of 4. I was slightly skeptical about using sour cream (I would normally use heavy cream in a recipe like this.) but WOW! It’s awesome! My only tweak was that I used a potato masher to slightly mash some of the potato chunks and create a slightly smoother texture at the end. This recipe was loved by all members of my family (6yo-46yo) and will definitely be going in my usual rotation.

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