InstaPot Loaded Potato Soup

a plate of instapot garlicky loaded potato soup



Makes 2½ quarts


4 slices bacon, diced
6 tablespoons unsalted butter
1 cup diced onions
1 tablespoon minced garlic
8 cups diced Yukon Gold potatoes
1½ cups unsalted chicken stock
3 tablespoons + 1 teaspoon Chef Paul Prudhomme’s Meat Magic®
1¾ cups heavy cream
1½ teaspoons Kosher salt
1 cup shredded sharp cheddar cheese
¼ cup sour cream
4 tablespoons thinly sliced chives

Optional Garnish:
diced, cooked bacon
shredded sharp cheddar cheese
sour cream
thinly sliced chives

How To Prepare

Set electric pressure cooker to Sauté/Brown setting. Add bacon to pot insert and cook until crispy. Using a slotted spoon, remove the bacon and reserve for later use. Add butter to the pan with the rendered bacon fat. When melted, add the onions and garlic and cook until the onions are soft. Add the potatoes, stock, Meat Magic®, heavy cream, and salt and stir well. Place the lid on the pot and slide into the locked position. Set the cooker to the Soup or Stew setting for 15 minutes. When done, let the pressure release naturally for 10 minutes, then carefully toggle the release valve open and closed to slowly vent the remaining pressure through small bursts. Once fully depressurized, carefully unlock and remove the lid. Puree the soup using a stick blender (or regular blender, working in batches if necessary). Add the cheese, sour cream, chives and reserved bacon to the pot and whisk to incorporate. Serve hot, topped with extra sour cream, chives, bacon and cheese if desired.

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