Description
This Instant Pot Loaded Potato Soup offers a comforting, velvety embrace in every bowl. By utilizing the pressure cooker, you achieve the perfect, fork-tender texture of russet potatoes infused with a savory base of aromatics, chicken broth, and rich cheddar cheese. It is a family-friendly, one-pot wonder that delivers restaurant-quality comfort food in under forty minutes, making it the perfect solution for busy weeknights when you need a hearty, delicious meal without the hassle of long stovetop cooking.
Ingredients
1 tablespoon butter
1 medium onion, diced
3 cloves garlic, minced
3 cups chicken broth
1 can (10.5 oz) cream of chicken soup
7–8 medium russet potatoes, peeled and cut into 1-inch cubes
1.5 teaspoons salt
Black pepper to taste
1 cup milk
1 tablespoon flour
2 cups sharp cheddar cheese, shredded
Optional toppings: chopped chives, sour cream, turkey bacon bits
Instructions
Set Instant Pot to Saute mode and melt butter.
Add onion and sauté until translucent, then add garlic and cook for 1 minute.
Stir in chicken broth, cream of chicken soup, potatoes, salt, and pepper.
Secure the lid, set to High Pressure for 10 minutes.
Perform a quick release once the cooking time finishes.
Whisk together milk and flour to create a slurry.
Stir the slurry into the hot soup and set to Saute mode for 3-5 minutes to thicken.
Stir in the shredded cheddar cheese until melted and smooth.
Serve warm with your favorite toppings.
Notes
You can use an immersion blender for a smoother consistency if desired. Ensure all toppings like turkey bacon are halal-certified. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15
- Cook Time: 20
- Category: Dinner
- Method: Pressure Cooking
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 380
- Sugar: 5g
- Sodium: 850mg
- Fat: 18g
- Saturated Fat: 10g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 45mg