Potato Soup, Instant Pot™ Loaded Baked Potato Soup

By MarieR

Ingredients

• 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

Step 1

1

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.

2

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.

3

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

4

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