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February 18, 2022

Instant Pot Loaded Baked Potato Soup

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Instant Pot Baked Potato Soup–everything you love about baked potatoes in soup form…cheese, bacon, sour cream, green onions and potatoes. An amazing cheesy potato soup with lots of flavor that you can make in your electric pressure cooker. 

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Related: Slow Cooker version #1 or Slow Cooker version #2

Instant Pot Baked Potato Soup

Instant Pot Loaded Baked Potato Soup (+video)

One thing that I LOVE to use my Instant Pot for is making baked potatoes. I can cook them in just a few minutes and eat them up immediately or use them for another recipe, like potato salad. It’s just a convenient way to cook potatoes.

Today’s recipe uses cooked potatoes to make an instant pot potato soup recipe that gets rave reviews and takes a short amount of prep time. Shannon said, “This soup is my favorite soup in the history of soups! TRULY! I cannot thank you enough for this recipe! Not only is it absolutely delicious, but it’s so easy to make in the Instant Pot.” Another 365 days reader, Tammy said, “Love this recipe!! So good and my whole family loved it! My husband usually doesn’t like when I make potato soup, but now he does!”

Watch how to make this recipe on my YouTube channel:

Ingredients for Instant Pot potato soup recipe

  • Potatoes–red, yellow or Russets. Peeled or unpeeled, it’s up to you
  • Butter
  • Flour–all purpose works great
  • Salt–I like kosher salt
  • Pepper–freshly cracked is best
  • Milk–I used 1% milk
  • Better than Bouillon chicken base–or a bouillon cubes or granules
  • Sour cream–or plain Greek yogurt
  • Cheddar cheese–medium or sharp cheddar. Grate it off the block rather than buying pre-shredded cheese
  • Green onions–or chives or scallions
  • Crumbled bacon–I use the pre-cooked bacon crumbles from Costco

How to make Instant Pot baked potato soup

Instructions:

  1. Cook the potatoes: This recipe for Instant Pot loaded baked potato soup starts by cooking potatoes in the pressure cooker. I used red potatoes (which I think are the best potatoes) but you could also use yellow yukon gold potatoes or Russet potatoes. I chose not to peel my potatoes because I like the skins of red potatoes and the texture that they add to the soup. If you’re using Russet potatoes you may want to peel the potatoes before cooking them in the pressure cooker. I cooked the potatoes using high pressure on the manual/pressure cook button and used a quick release. Different types of potatoes have different cooking times so note that in the recipe card below.
  2. Make a roux: After the potatoes were cooked I took them out of the pressure cooker and then made a roux with flour and butter on the sauté setting. This is just done by melting the butter. Then whisk one tablespoon of flour at a time into the butter until you get a creamy, lump-free consistency. This helps thicken the soup.
  3. Heat milk: Stir in the milk (I used 1% milk). I used the saute setting to heat the milk until it was bubbling and thickened up, thanks to the roux.
  4. Smash potatoes: At this point I added in the potatoes. I chose to mash my potatoes on a cutting board before adding them back in. Now they weren’t totally mashed. There were some parts that were mashed and some parts that were chunky. Again, I like the different textures in my soup. You could mash them completely for less texture or you could even chop them into cubes for more pronounced bites of potato. You can even use an immersion blender to blend soup for a completely creamy consistency.
  5. Load it up: Lastly I stirred in some sour cream, grated cheddar, green onions, and real bacon bits to make it the real deal. This is creamy and indulgent and frankly quite delicious. Season to taste. Ladle into bowls and enjoy every single bite!

Notes/Tips

  • The recipe below makes about 5 servings but you can easily double this recipe with no problems. Double all the ingredients but keep the cooking time the same. You don’t need to double the amount of water beneath the trivet.
  • I don’t think this soup is a good one to freeze considering it’s dairy based and potato based…both items that don’t do well in the freezer. But you can keep this in the refrigerator for up to a week in an airtight container*.
  • I use I used my 6 quart Instant Pot Duo 60 7 in 1*. You can also make this in a 3 or 8 quart pot.
  • Use a potato masher* or a hamburger chopper tool* to smash the potatoes to your desired consistency.
  • You can make this recipe gluten free by using a gluten free flour (or cornstarch to thicken) and a gluten free bouillon product.
  • You can make this vegetarian by using Better than Bouillon vegetable base and leaving out the bacon crumbles.
  • The nutrition info for a serving of this soup (1/5 of the total recipe) is: Calories 424, Total Fat 23.3g, Saturated Fat 12.2g, Cholesterol 58.6mg, Sodium 660mg, Total Carbohydrate 38.4g, Dietary Fiber 3.6g, Sugars 12g, Protein 16g

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Instant Pot Loaded Baked Potato Soup--everything you love about baked potatoes in soup form...cheese, bacon, sour cream, green onions and potatoes. Basically a cheesy potato soup recipe that you can make in your electric pressure cooker. 

More Instant Pot soup recipes you’ll love…

  • Instant Pot Chicken Orzo Soup
  • Instant Pot 3-Item Beef Stew
  • Instant Pot Chick Fil-A Chicken Tortilla Soup
  • Instant Pot Crack Chicken and Dumplings
  • Instant Pot Panera Bread Chicken Wild Rice Soup

Pin this recipe for later!

Instant Pot Baked Potato Soup--everything you love about baked potatoes in soup form...cheese, bacon, sour cream, green onions and potatoes. Basically a cheesy potato soup recipe that you can make in your electric pressure cooker. 

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Instant Pot Loaded Baked Potato Soup


★★★★★

4.8 from 66 reviews

  • Author: 365 Days of Slow and Pressure Cooking
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 5–6 servings 1x
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Description

Everything you love about baked potatoes in soup form…cheese, bacon, sour cream, green onions and potatoes. Basically a cheesy potato soup recipe that you can make in your electric pressure cooker. 


Ingredients

Scale
  • 1 1/2 pounds potatoes, red, yellow or Russets (see picture below for what that looked like in the bottom of my IP)
  • 1/4 cup butter
  • 1/4 cup flour
  • 3/4 tsp salt
  • 1/2 tsp pepper
  • 4 cups milk (I used 1% milk)
  • 1 tsp Better than Bouillon chicken base
  • 1/2 cup sour cream
  • 1/2 cup grated medium or sharp cheddar
  • 3 green onions, diced
  • 1/2 cup crumbled bacon (I use the pre-cooked bacon crumbles from Costco)

Instructions

  1. If using red or yellow potatoes, scrub them clean. If using Russet potatoes, peel them if desired. Pour 1 ½ cups of water in the bottom of your Instant Pot and then place trivet in the bottom. Place potatoes on top of the trivet.
  2. Cover the Instant Pot and lock the lid. Make sure valve is set to “sealing.” Set the pressure cook button (mine says manual) for 10 minutes on high pressure for red or yellow potatoes and 20 minutes for russets. When the timer beeps carefully move the valve to “venting” to let the pressure release. When you can, remove the lid.
  3. Remove the potatoes and set aside. Discard the water. Turn the Instant Pot to the sauté setting on “less.” Melt the butter. Once butter is melted whisk in one tablespoon of flour at a time until you get a creamy, lump-free roux. Add in the salt and pepper. Let it start to bubble, whisking constantly.
  4. Once it is bubbling add in the milk and Better than Bouillon and whisk. Adjust the sauté setting to a high heat. Whisk every few minutes until the milk starts to thicken and bubble. (This part will take much less time if you warm up the milk before adding it into the pot. I always put mine in a glass measuring cup and stick it in the microwave.)
  5. Turn the Instant Pot to the warm setting. Stir in the sour cream, cheddar, diced onions and bacon.
  6. Smash the potatoes with a potato masher. My potatoes were somewhat smashed but still had some chunkiness to them. Stir the potatoes into the Instant Pot. Salt and pepper the soup if needed.
  7. Ladle into bowls and serve.

Notes

This soup can be doubled. I used my 6 quart Instant Pot Duo 60 7 in 1*.

Slow Cooker version #1 or Slow Cooker version #2

  • Category: Soup
  • Method: Instant Pot

Did you make this recipe?

Tag @365dayscrockpot on Instagram

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How to make potato soup thinner or thicker?

To thin out your soup pour in some extra milk. To thicken the soup you can sprinkle in some instant potato flakes or your can thicken with extra flour or cornstarch.

More easy Instant Pot recipes

  • Instant Pot French Onion Broccoli Casserole
  • Instant Pot 3-Ingredient Rump Roast
  • Instant Pot Sloppy Ottos
  • Instant Pot Stick of Butter Rice

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easy instant pot baked potato soup recipe loaded with toppings

*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.

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211 Comments Filed Under: All Recipes, Can Be Gluten Free, Instant Pot, Potatoes, Soups Tagged With: bacon

Recommendations

Comments

  1. Eliza says

    September 1, 2023 at 1:26 pm

    This was SO yummy. My family licked their bowls clean and there wasn’t a spoonful leftover. I used already baked potatoes but followed the recipe otherwise.

    ★★★★★

    Reply
    • Karen says

      September 4, 2023 at 7:14 pm

      It is a good one! Thanks for the 5 stars Eliza!

      Reply
  2. Kim B. says

    May 17, 2023 at 9:44 am

    Hey, Karen!
    I want to cube my potatoes & cook them in steamer basket. What would cooking time be? (Will be red potatoes from the garden). Thanks. Can’t wait to get this in a bowl in front of my face!

    Reply
    • Karen says

      May 17, 2023 at 10:11 am

      Hi Kim, I would pressure cook for 4 minutes.

      Reply
  3. Donna says

    January 20, 2023 at 7:31 am

    Another great recipe!

    ★★★★★

    Reply
    • Karen says

      January 30, 2023 at 7:02 pm

      Thank you Donna!

      Reply
  4. Erin says

    January 19, 2023 at 6:36 pm

    My 9 year declared ‘I finally have a favorite soup!’

    ★★★★★

    Reply
    • Karen says

      January 19, 2023 at 8:13 pm

      ahhhh so sweeet!

      Reply
  5. Trish says

    January 13, 2023 at 8:48 am

    Absolutely the best soup recipe ! My daughter has requested it for a second time this month and she loved everything about it. So easy to make too.

    ★★★★★

    Reply
    • Karen says

      January 13, 2023 at 10:28 am

      Thanks Trish! I’m so glad you are your daughter are enjoying the baked potato soup!

      Reply
  6. slb says

    January 10, 2023 at 8:52 am

    this was delicious. made as written. . potatoes cooked perfectly in the instant pot. only mashed a little with a fork.
    everyone really enjoyed ths hearty soup. will make again

    ★★★★★

    Reply
    • Karen says

      January 10, 2023 at 10:54 am

      Thank you so much for the review and the 5 stars!

      Reply
  7. Alexis says

    September 7, 2022 at 6:43 pm

    This is the BEST loaded potato soup recipe out there! My family and I have been eating this exact recipe for a few years now, it’s a huge hit every night! Even my picky daughter LOVES it! So good! Thanks for sharing your recipe with us!!

    ★★★★★

    Reply
    • Karen says

      September 9, 2022 at 12:40 pm

      Wow thanks so much Alexis! I am glad to hear you loved this recipe!

      Reply
  8. Renee says

    February 24, 2022 at 3:52 pm

    I’ve made this soup several times now and it’s amazing every time! Thank you!

    ★★★★★

    Reply
    • Karen says

      February 28, 2022 at 4:35 pm

      So glad to hear it. Thank you so much for the 5 stars.

      Reply
  9. Gwen says

    February 23, 2022 at 11:51 pm

    This recipe is one of our family favorites. It is easy to make and asked for often by family and friends.

    ★★★★★

    Reply
    • Karen says

      February 28, 2022 at 4:40 pm

      Thanks for the 5 stars Gwen!

      Reply
  10. alex says

    January 16, 2022 at 5:38 pm

    I’m excited to make it! Can I safely double this in a 6qt instant pot, and do I change anything?

    Reply
    • Karen says

      January 17, 2022 at 1:35 pm

      I would double all the ingredients and keep the cooking time the same.

      Reply
  11. T says

    January 12, 2022 at 1:34 pm

    Love this recipe. So good. Easy tomake

    ★★★★★

    Reply
    • Karen says

      January 13, 2022 at 7:09 pm

      Thanks so much for the 5 stars!

      Reply
    • Meghan L says

      October 8, 2022 at 1:43 pm

      This is the absolute BEST soup recipe!! My children. HATE potatoes and they LOVE this soup!!! We have made it so many times! Thank you!!

      Reply
  12. Laura says

    October 28, 2021 at 11:10 am

    Love this soup!! I do have a question. Can I substitute frozen hashbrown potatoes? Just trying to use stuff I have already and it’s rainy and cold. Would be perfect if it works!

    ★★★★★

    Reply
    • Karen says

      November 2, 2021 at 1:30 pm

      You could do that. I would probably start with step 3 since they won’t need to be pressure cooked. Stir the hashbrowns in with step 5.

      Reply
  13. Beth says

    September 28, 2021 at 4:21 pm

    Absolutely delicious soup. Make this often. The only correction I might suggest to readers is that in MY instant pot (6 qt) I need to cook my russet potatoes longer than is says in the recipe. It says 20 minutes but they come out hard in the center. I added 10 more minutes and still had to do a bit more cooking in the microwave. What about peeling the potatoes, cutting them up into pieces to have them cook faster? Love love love this recipe. Just trying to help.

    ★★★★★

    Reply
    • Karen says

      September 29, 2021 at 12:34 pm

      You could definitely do that!

      Reply
  14. Deanki says

    April 15, 2021 at 10:00 am

    Made it over 20 times. Its lovely

    ★★★★★

    Reply
    • Karen says

      April 15, 2021 at 3:28 pm

      Wow! 20 times! So glad to hear you enjoyed it so much. 😊😊😊

      Reply
  15. Nancy says

    March 26, 2021 at 8:33 pm

    Baked potato soup is my favorite to order in restaurants, but always potatoes are diced. Don’t you get gloppy spoonfuls with big pieces of peel if you smash them?

    Reply
    • Karen says

      March 27, 2021 at 9:41 pm

      A bit but I like it like that. you could do cubes if you want though!

      Reply
  16. Laura says

    March 26, 2021 at 10:45 am

    This looks delicious! If I were to cut the recipe in half, would the cook time remain the same?

    Reply
    • Karen says

      March 26, 2021 at 7:47 pm

      Yes it would be the same time: https://www.365daysofcrockpot.com/how-to-halve-instant-pot-recipes/

      Reply
  17. Shannon says

    February 19, 2021 at 10:48 am

    This soup is my favorite soup in the history of soups! TRULY! I cannot thank you enough for this recipe! Not only is it absolutely delicious, but it’s so easy to make in the Instant Pot.

    I have several digestive disorders and am limited in what ingredients I can use when I cook. I am able to modify this soup easily to fit my needs and I am so grateful for that. Thank you again for all of your delicious recipes!

    Reply
    • Karen says

      February 19, 2021 at 1:00 pm

      I’m so glad that you like the recipe and are able to make it fit within your dietary requirements. 😊

      Reply
  18. Courtney Pies says

    February 4, 2021 at 10:37 am

    I made this last night and it was so good! My whole family approved it. 🙂

    ★★★★★

    Reply
    • Karen says

      February 8, 2021 at 2:43 pm

      GOOD!! 🙌

      Reply
      • Jackie says

        February 12, 2021 at 10:28 am

        I made this today for lunch for my WFH kids ans husband for a quick lunch that works on their schedule and it was a hit. My husband can’t have a lot of dairy and we try to reduce as much as we can as a health rule so we used 3 cups of vegetable broth and only 1 cup of milk to make the soup. It works regardless. We will make this again our way. Thank you!

        ★★★★★

        Reply
        • Karen says

          February 12, 2021 at 3:52 pm

          Good to know it was still good with less dairy!

          Reply
  19. Alison says

    January 28, 2021 at 3:46 pm

    Can I add cooked cubes ham into it? Would I adjust the salt?

    Reply
    • Karen says

      January 28, 2021 at 3:58 pm

      Yes that would be terrific. I would do less salt, you can always add more later.

      Reply
  20. Jenny says

    January 4, 2021 at 5:15 pm

    I have made this soup two times and both times it turned out great. Easy to follow recipe and tastes delicious!

    ★★★★★

    Reply
    • Karen says

      January 5, 2021 at 8:30 pm

      Glad you liked it Jenny!

      Reply
  21. Tammy G says

    January 1, 2021 at 5:58 pm

    Love this recipe!! So good and my whole family loved it! My husband usually doesn’t like when I make potato soup, but now he does!

    ★★★★★

    Reply
    • Karen says

      January 4, 2021 at 12:33 pm

      HA! That’s awesome. I love it.

      Reply
  22. Lin says

    December 31, 2020 at 7:36 pm

    You show a pic of different size red potatoes in ip. Did you cut them in pieces before cooking? I had trouble with timing on pots. Small one was done but had to keep cooking others, finally cut large one in half.

    ★★

    Reply
    • Karen says

      January 4, 2021 at 12:47 pm

      The thicker the vegetable the longer it will take to cook. So if the potatoes are extra large you will need more time to pressure cook to the center of the potato. Or you can cut them in half or quarters.

      Reply
      • Lin says

        January 4, 2021 at 1:09 pm

        That’s what I thought, that’s why I’m asking about the picture in your recipe.
        It says “see picture below for what that looked like in the bottom of my IP.” They look like different size potatoes to me. I can’t find anything in the instructions that says to cut them up so they are the same size. So again, I’m asking if you cut up the potatoes shown in the picture before continuing with recipe.
        If so, maybe add it to instructions?

        Reply
        • Karen says

          January 5, 2021 at 8:34 pm

          Oh sorry, no they were close enough in size that I kept them all whole and didn’t cut them up.

          Reply
          • Lin says

            January 5, 2021 at 9:16 pm

            Thank for answering my question. Made the recipe. Didn’t think it was anything great. But it was easy enough. Will gladly try your other recipes, I have a list started. They all look so good.

            ★★★

    • Danielle says

      February 18, 2021 at 8:07 am

      If I want to halve this recipe, do I cook for the same amount of time?

      Reply
      • Karen says

        February 18, 2021 at 11:51 am

        yes same time for halved recipes

        Reply
  23. Alisha says

    December 23, 2020 at 6:28 pm

    Can I make this soup a couple hours before we eat and just keep it on warm? Do you think it’d still taste good?

    Reply
    • Karen says

      December 28, 2020 at 9:15 pm

      yes it will still be amazing!

      Reply
  24. Jerymar Schmid says

    December 19, 2020 at 9:42 pm

    Love it !! This one has always been a bit to all my gatherings with family and friends

    ★★★★★

    Reply
    • Karen says

      December 21, 2020 at 3:26 pm

      Glad to hear it! Thanks Jerymar

      Reply
  25. Rosalie says

    December 12, 2020 at 8:12 am

    Finally, a potato soup made like i grew up on using actual milk, rather than adding those “cream of” soups or half broth. Can’t have dairy right now but saving this recipe for use in my IP when I can resume the dairy.

    Reply
    • Karen says

      December 14, 2020 at 7:31 pm

      I hope you can get back to dairy soon!

      Reply
    • Charlotte Gabisch says

      December 27, 2020 at 2:00 pm

      Try Almond or cashew milk

      Reply
      • Pauline Colquhoun says

        January 13, 2023 at 10:58 am

        Can you use whole milk? That’s all we use.

        Reply
        • Karen says

          January 16, 2023 at 1:22 pm

          Sure!

          Reply
  26. Becky Lawson says

    March 9, 2020 at 2:02 pm

    Can this recipe be frozen to eat later?

    Reply
    • Karen says

      March 9, 2020 at 5:12 pm

      It can, just warm it slowly and stir often. Should work fine.

      Reply
  27. Meg says

    March 9, 2020 at 9:13 am

    Can you double this recipe without changing outcome? Thanks!

    ★★★★★

    Reply
    • Karen says

      March 9, 2020 at 5:15 pm

      Yep it should work great!

      Reply
  28. P says

    January 29, 2020 at 4:04 pm

    Soup was a little too thick. I added a cup of cream and 1/2 more milk. It was yummy. Fills up hubby with one bowl!

    ★★★★★

    Reply
  29. Sharon says

    January 26, 2020 at 6:06 pm

    Turned out great. Used 6 slices of diced bacon that I sauteed in the Instant Pot first. Also added a bit of garlic powder. Also used about 1 cup of half and half and the rest 1% milk.

    ★★★★★

    Reply
    • Karen says

      January 28, 2020 at 12:51 pm

      Wow that is a great idea with the bacon!

      Reply
  30. Frances says

    January 22, 2020 at 11:28 am

    Did you realize you were using 1/2 cup of butter and not 1/4 cup? I use the same size butter and just knew what you put in was 1/2 cup. I double checked mine. Sure enough. It was 1/2 cup.

    Reply
  31. Sonia Ann Perrigo says

    January 21, 2020 at 3:47 am

    I have a ten quart instant pot would that be big enough to double the recipe?

    Reply
    • Karen says

      January 21, 2020 at 9:38 am

      Yes for sure! I tripled the recipe in my 8 quart pot.

      Reply
  32. Jess says

    January 18, 2020 at 10:09 am

    So good!!

    ★★★★★

    Reply
    • Karen says

      January 18, 2020 at 6:38 pm

      Glad you liked it Jess!

      Reply
    • Lynda says

      February 9, 2021 at 1:02 am

      Sounded good, tasted better. Made it for us and loved it. Made again to take to super bowl party and was a big hit at the outdoor event.
      Yes choose potatoes that are similar in size. The first time I must have had a large one with a huge “slice” that refused to mash. I try to pick out the big chunks of potato skin.
      I cooked thick sliced bacon in the oven till crispy. Next time I’ll try chopping and sauteing in IP.

      ★★★★★

      Reply
      • Karen says

        February 9, 2021 at 12:13 pm

        What a great idea for the superbowl!! Yum!

        Reply
  33. Oh yeah says

    January 4, 2020 at 4:16 pm

    Really good and pretty easy to make.

    ★★★★★

    Reply
    • Karen says

      January 6, 2020 at 7:37 pm

      Glad you liked it!!

      Reply
  34. Gale says

    January 3, 2020 at 6:55 pm

    You are the bomb!!!!! Best potato soup ever and so easy. Thank you so much for sharing!!

    Reply
    • Karen says

      January 3, 2020 at 6:57 pm

      Gale, I’m so glad you enjoyed it!

      Reply
  35. Jennifer Brown says

    December 31, 2019 at 1:40 pm

    Holy crap this soup is AMAZING!!!!! Thanks fir sharing this recipe!!!

    Reply
    • Karen says

      December 31, 2019 at 11:04 pm

      You’re welcome Jennifer! I’m so glad you liked it 🙂

      Reply
  36. Maggi says

    December 20, 2019 at 4:43 pm

    So bland… no real flavor.Added sharp cheddar to start then havarti when it was like eating flat cream sauce. Loved the consistancy,,but the flavor was just lacking

    ★

    Reply
    • Karen says

      December 20, 2019 at 5:12 pm

      Did you have bacon in it? That’s where a lot of the flavor comes from!

      Reply
      • Misty says

        January 19, 2020 at 3:37 pm

        My family & I love this recipe! My daughter said, “don’t tell Grandma but this is the best potato soup I have ever had!” I love it because it really isn’t labor intensive but comes out so tasty every time! I use 2 cups of half & half along with 2 cups of milk. It makes it so creamy and yummy. I never seem to have green onions on hand so I saute an onion and garlic and add that to the pot. I have made this 4 or 5 times and have the potatoes cooking now for another round! Never gets old! Thanks for the recipe!!

        ★★★★★

        Reply
        • Karen says

          January 20, 2020 at 7:23 pm

          Haha! I love that! Thanks for sharing 🙂

          Reply
    • Liz Petrus says

      January 11, 2020 at 3:20 pm

      Wow! You must’ve done something different because this was THEE BEST soup ever! It’s so flavorful and the perfect consistency. I used real bacon and crumbled it and put a few extra pieces in. It was absolutely fantastic!!

      ★★★★★

      Reply
      • Karen says

        January 11, 2020 at 7:33 pm

        Hey Liz, glad it worked out well for you. I love it too!

        Reply
  37. Tracie says

    December 19, 2019 at 5:43 pm

    I sauteed a yellow onion with chopped up bacon and added it when I added the smashed potatoes. So delicious! Thanks for a new favorite!

    ★★★★★

    Reply
    • Karen says

      December 20, 2019 at 5:24 pm

      YES to that idea Tracie!!!

      Reply
  38. Ian says

    December 11, 2019 at 5:44 pm

    I modified this with a sauted sweet onion (finely chopped), 1tbsp minced garlic, and 1tbsp parmesan cheese. Everything else was the same. It tastes like a liquefied loaded potato back.

    Also, first time using the instapot.

    ★★★★★

    Reply
    • Karen says

      December 12, 2019 at 12:02 pm

      Good on you, first timer 🙂

      Reply
    • Jude says

      February 25, 2020 at 2:15 pm

      Same Ian.
      Read the recipe & thought ‘no onion or garlic sautéed to the basis for the soup?’

      Every great soup I have in my recipes always starts with at least 1/2 a minced sweet onion and a few crushed cloves of garlic, sautéed in butter, but for this, I cooked the potatoes, then sautéed the bacon, onion and garlic before I made the soup base.

      I also added 1 cup 1/2 & 1/2 and removed 1 cup of milk, 1T black pepper, 1 T garlic salt, and it was delicious.

      ★★★★★

      Reply
    • MaryAnne says

      November 1, 2021 at 10:51 am

      Are these measurements for the one marked 1x or 2x.

      Reply
  39. Linda says

    December 9, 2019 at 12:47 pm

    Do you have the nutrition facts for this recipe? Thanks!

    Reply
    • Karen says

      December 11, 2019 at 2:09 pm

      Hi Linda, yes I just added them in.

      Reply
  40. Ann says

    December 6, 2019 at 9:33 pm

    Stop looking; You’ve found the perfect potato soup recipe. I made it with exact ingredients (2% milk), it turned out fantastic. I do not believe I’ve ever had better. I topped with a few extra green onion, cheddar cheese (extra sharp), bacon bits. It looks amazing and tastes even better.

    ★★★★★

    Reply
    • Karen says

      December 9, 2019 at 3:43 pm

      Yes! So glad you loved it Ann!

      Reply
  41. Desiree says

    December 5, 2019 at 11:32 am

    Do I need to change the time if I double it and put it in an 8 qt?

    Reply
    • Karen says

      December 5, 2019 at 12:59 pm

      Nope no time change is necessary: https://www.365daysofcrockpot.com/how-to-double-instant-pot-recipes/

      Reply
      • SamD says

        December 17, 2020 at 5:13 pm

        Absolutely the best! Whole family of foodies loved it. I followed the recipe, was quick, easy and tasty. Thank you!!! This loaded potato soup has made it onto our dinner rotation, which is saying something cause with 4 people who are very opinionated about food not many recipes make it 🤣

        ★★★★★

        Reply
        • Karen says

          December 21, 2020 at 3:50 pm

          lol!!! Glad to hear it

          Reply
  42. Shayna says

    December 4, 2019 at 9:27 pm

    I want to make this for tomorrow dinner. I dont have the better than bouillon but can i use bouillon cubes instead??

    Reply
    • Karen says

      December 5, 2019 at 1:04 pm

      Yes you can. Sometimes they are salty so maybe decrease the salt and add more in to taste at the end if needed.

      Reply
  43. Judi says

    December 3, 2019 at 5:58 am

    If you add three ounces or half a block of reg cream cheese to this is is freezer stable. You can’t taste the cream cheese but for some reason it works for the freezer. Got the idea from freezer mashed potatoes and it works! I now have 8 quarts in the freezer getting ready for winter eating! Love this recipe.

    Reply
    • Karen says

      December 3, 2019 at 7:14 am

      Brilliant! Thank you Judi.

      Reply
  44. Noreen Gamble says

    November 20, 2019 at 8:56 pm

    Hi Karen… Thank you so much for this off the charts delicious soup recipe! This will be a family all-time favorite until the end of time!!

    Noreen

    ★★★★★

    Reply
    • Karen says

      November 21, 2019 at 5:37 pm

      How awesome! thanks Noreen!

      Reply
  45. Tina says

    November 14, 2019 at 7:21 am

    Yum! So delicious and easy to prepare. Thank you for sharing.

    ★★★★★

    Reply
    • Karen says

      November 14, 2019 at 6:29 pm

      You’re welcome Tina!

      Reply
  46. Carol says

    November 5, 2019 at 8:19 pm

    This tasted really good. But something went wrong. After adding the milk and stirring I added the sour cream & it separated. Like I said, tasted great but did not look very appetizing. Where could I have gone wrong? I want to make it again.

    Reply
    • Karen says

      November 6, 2019 at 6:35 pm

      Sometimes that happens with dairy. In the future temper the dairy by stirring in 1 Tbsp of hot liquid at a time into the dairy until you get to about 4 Tbsp. Then add the mixture into the pot. The dairy won’t be so shocked to go from cold to steaming hot and won’t separate.

      Reply
  47. Robin says

    November 2, 2019 at 12:54 pm

    Really good and easy to make!

    ★★★★★

    Reply
    • Karen says

      November 2, 2019 at 7:42 pm

      Glad you liked it!

      Reply
  48. Colleen says

    October 3, 2019 at 9:19 am

    Delicious man!! Thank you for sharing.

    ★★★★★

    Reply
  49. Dana says

    August 29, 2019 at 9:53 pm

    This recipe is super easy to make and came out fantastic. I’ve been looking for a potato soup recipe and found the perfect one.

    ★★★★★

    Reply
    • Karen says

      August 30, 2019 at 1:01 pm

      Nice!! Glad you’re here.

      Reply
  50. Lindsay s says

    June 10, 2019 at 5:09 pm

    This was so good. I added broccoli and garlic powder. Definitely will be a staple in our house

    ★★★★★

    Reply
    • Karen says

      June 10, 2019 at 7:55 pm

      Glad you liked it Lindsay!

      Reply
    • Melissa K says

      January 5, 2021 at 3:50 pm

      I’m glad I kept looking for this comment. I really wanted to add broccoli, but I wasn’t sure how it would turn out.
      I LOVE THIS SOUP!

      Reply
  51. Sandi says

    May 22, 2019 at 5:38 pm

    Delicious as always!!!

    ★★★★★

    Reply
    • Karen says

      May 23, 2019 at 8:33 am

      Glad you liked it Sandi!

      Reply
  52. Lori says

    May 8, 2019 at 9:07 am

    Karen,
    I need to make a potato soup for a staff luncheon…can I make this the night before and just reheat or will that make the potatoes too mushy?

    Thanks!

    Reply
    • Karen says

      May 8, 2019 at 3:07 pm

      I bet it would be okay.

      Reply
      • Colleen says

        October 3, 2019 at 9:21 am

        I would slightly undercook the potatoes so when you reheat it won’t over cook them to mushy

        Reply
  53. Wan says

    April 10, 2019 at 8:13 pm

    Oh my gosh this was so easy to make. I am not a cook and nor do I know how to. I am new to the Instant Pot and have been trying recipes. Today was a cold day, & I wasn’t feeling well so I decided to try this recipe. It hit the spot, and I truly felt better afterwards . I added a little garlic powder because of the comments I read above. Delicious!

    ★★★★★

    Reply
    • Karen says

      April 15, 2019 at 11:42 am

      I’m so glad you liked it! Welcome to the Instant Pot world 🙂

      Reply
  54. Paige says

    April 6, 2019 at 3:05 pm

    Delicious! I added in 1/2 tsp garlic powder with the salt and pepper!

    ★★★★★

    Reply
    • Karen says

      April 8, 2019 at 3:06 pm

      Good call!

      Reply
  55. Ashleigh says

    March 30, 2019 at 6:06 pm

    Great recipe but I would suggest sautéing the onions because if you don’t it just taste like you are eating onion chunks hahaha

    ★★★★

    Reply
    • Therese says

      September 8, 2019 at 11:03 pm

      Ashleigh–You might be using the wrong kind of onion? This recipe calls for green onions, they are long and thin ( not the round ball kind) sliced small and just sprinkled on top of the soup when your ready to eat it.

      Reply
      • Lisa says

        September 23, 2019 at 7:42 pm

        The recipe says to add the green onions with the cheese, sour cream and bacon. Doesn’t say to add green onions on top when serving. Just says ladle and serve. So do you do both?

        Reply
        • Karen says

          September 24, 2019 at 12:01 pm

          It’s really up to you and your preference.

          Reply
  56. Vicki says

    February 24, 2019 at 6:22 pm

    Omgoodness this was so easy and delicious !

    ★★★★★

    Reply
    • Karen says

      February 25, 2019 at 10:02 am

      So glad you liked it Vicki!

      Reply
      • Janet says

        March 30, 2019 at 10:30 am

        I will be making this tomorrow in my IP.

        Reply
  57. Laura says

    February 2, 2019 at 8:21 pm

    Easy and delicious! Served mine in bread bowls. 👍

    ★★★★★

    Reply
  58. Stacy says

    February 2, 2019 at 11:21 am

    Can this be doubled and still fit in a 6 quart Instant Pot or is it too much?

    Reply
    • Karen says

      February 2, 2019 at 11:31 am

      It may be too much to double in a 6 quart. But you could 1 1/2 times the recipe.

      Reply
    • Mandie Duncan says

      April 28, 2019 at 3:55 pm

      I doubled it in my 6qt IP.

      ★★★★★

      Reply
      • T. says

        September 8, 2019 at 11:05 pm

        Good to know!!

        Reply
  59. Leigh says

    January 30, 2019 at 7:12 pm

    Delish and easy to make!!

    ★★★★★

    Reply
  60. Angel says

    January 29, 2019 at 4:54 pm

    If I don’t have bullion, can I sub in 1 cup of broth? If so, would I just adjust the milk down for the same consistency?

    Reply
  61. Twy715 says

    January 26, 2019 at 8:53 pm

    Delicious and easy. Will definitely make again.

    ★★★★★

    Reply
  62. Heather Devlin says

    January 19, 2019 at 1:42 pm

    I just made this for lunch, delicious!

    Reply
  63. KARIN JOHNSON says

    January 18, 2019 at 9:12 pm

    Please sign me up for your free recipes.
    Thanks

    Reply
    • Karen says

      January 24, 2019 at 5:06 pm

      Okay done!

      Reply
  64. Beth says

    January 17, 2019 at 6:22 pm

    Delicious!!! Definitely added to the favorite list

    ★★★★★

    Reply
  65. Brandi says

    December 12, 2018 at 11:32 pm

    What can I use instead of the Better than bouillon? I have company coming over that’s Vegan. I have substitutions for the other meat items.

    Reply
    • Karen says

      December 17, 2018 at 3:47 pm

      Are they vegetarian or vegan? Because this is not a great vegan recipe since it has butter, milk, sour cream, cheddar and bacon in it. If they are vegetarian then I would just leave out the bouillon and season to taste with salt and pepper.

      Reply
      • TheCupcakerist says

        January 19, 2019 at 2:24 pm

        As a vegan, this is actually the best potato soup recipe I’ve found to be able to convert to vegan.

        I used unsweetened cashew milk and earth balance vegan butter to cover the milk and butter, the VEGAN version of better than bouillon which is their NO chicken base but it tastes just like chicken, and I added a whole stock of chopped green onions. No need to sub cheese – you can’t make it taste anywhere like the real thing so I don’t bother. But you CAN sub bac-o-bits from McCormick as they are also vegan.

        Is this super healthy? No. But it’s an AMAZING treat for those of us who miss a creamy potato soup.

        Thank you for creating such a delicious recipe!!!

        ★★★★★

        Reply
        • Karen says

          January 24, 2019 at 5:15 pm

          Wow! Kudos to you to figure this all out!

          Reply
  66. Connie says

    November 29, 2018 at 6:27 pm

    The soup was delicious! However I had to change a couple of ingredients, but it still was very good. I used chicken sausages with red peppers instead of bacon bits. Also I didn’t have sour cream so I substituted with plain yogurt. It turned out excellent!

    Reply
    • Karen says

      November 30, 2018 at 1:51 pm

      Sounds great!

      Reply
  67. Lacey says

    November 16, 2018 at 8:18 pm

    Holy smokes this was so good and so easy! Will definitely be making again!

    ★★★★★

    Reply
    • Karen says

      November 17, 2018 at 8:14 am

      WINNING!!!! Thanks Lacey 🙂

      Reply
  68. Alicia says

    November 13, 2018 at 10:26 pm

    Quick and easy. Great for a cold night! I too needed to cook my potatoes for maybe a minute more – though I admit I like chunky potato soup . Found it could have used a tad bit more salt and pepper (easy to fix in my own bowl) – so will probably try the suggestion found here to add some Slap Ya Mama next time! Also really liked the Better Than Bouillon – never used it before and found it had a nice flavor. Seems creamier than regular bouillon granules or cubes. Will add that to my list of staples now! Thanks!

    ★★★★★

    Reply
    • Karen says

      November 14, 2018 at 11:01 am

      So glad you liked it! And yes I love that Better than Bouillon 🙂

      Reply
  69. Judy Lovell says

    November 13, 2018 at 11:49 am

    Best thick potato soup I’ve ever ate or made!

    ★★★★★

    Reply
    • Karen says

      November 13, 2018 at 3:25 pm

      SOOOO Happy to hear this!

      Reply
  70. Isabelle says

    November 6, 2018 at 8:09 pm

    This was sooooo good. Not the super low cal dinner, but the taste of butter, bacon, milk and potatoes is worth the calories. This was my first recipe with my Instant Pot….although I cheated a bit by boiling my potatoes the day before….I was scared of the pressure cooker! I’ll get there!! Thanks for sharing this yummy recipe.

    ★★★★★

    Reply
    • Karen says

      November 8, 2018 at 8:27 pm

      Glad you liked it Isabelle!!

      Reply
  71. Kathy Baru says

    October 31, 2018 at 10:52 am

    So good! Made it for my recouperating sister in law surely put a smile on her face ! Everyone loved it , will definitely be making it again.

    ★★★★★

    Reply
    • Karen says

      October 31, 2018 at 10:57 am

      You are a nice sister Kathy!

      Reply
  72. Jennifer says

    October 30, 2018 at 3:12 pm

    So good!!!!! Thank you for sharing!

    ★★★★★

    Reply
    • Karen says

      October 30, 2018 at 6:24 pm

      Glad you enjoyed it Jennifer!

      Reply
  73. Travis says

    October 25, 2018 at 5:36 pm

    Really tasty. Probably the best potato soup I’ve had. Full bellies over here. Took about thirty minutes.

    ★★★★★

    Reply
    • Karen says

      October 26, 2018 at 12:48 pm

      so glad you liked it Travis!

      Reply
  74. D. says

    October 20, 2018 at 8:40 pm

    I made this tonight and it was very good! I used closer to 2#’s of potatoes. I didn’t have chicken bouillon base so substituted chicken broth. Also added one cup of half n half for a thicker creamer soup. Along with the two cups of milk it made a thick soup. I ended up sing a bit more chicken broth soup was quite thick. Also omitted the sour cream and cooked two slices of bacon instead of the bacon bits. Quick, delicious soup!

    Reply
  75. Ashley says

    October 16, 2018 at 6:49 pm

    This was amazing. I would definitely make it again, and will probably serve it to company. The only change I made was to replace 8 oz. of milk with 8 oz. chicken bone broth to increase the protein and decrease the milk for my slightly lactose intolerant husband. Also, to save time, I did everything else in a pan on the stove while the potatoes were cooking and then poured the mixture over the potatoes after smashing them.

    ★★★★★

    Reply
    • Karen says

      October 17, 2018 at 5:04 am

      Nice ideas! I am glad you liked it 🙂

      Reply
    • Elizabeth says

      January 15, 2019 at 12:40 pm

      Ashley I was wanting to do the same but was wondering if it made it too salty? For same reason lactose intolerant 🙂

      Reply
  76. Kathleen Minor says

    September 22, 2018 at 5:37 am

    I made this first for my family and we loved it so much that I made it for a potluck with my coworkers and several people asked for the recipe! It was a huge hit! Thank you!

    ★★★★★

    Reply
    • Karen says

      September 22, 2018 at 7:30 pm

      Hooray I’m so glad!!

      Reply
  77. Maura says

    September 10, 2018 at 11:43 am

    I would like to make this for a football tailgate. If I make it in the Instant pot can I keep it warm in my crock pot? What is the best way to keep it warm?

    Reply
    • Karen says

      September 10, 2018 at 12:58 pm

      I would just keep it in the Instant Pot and put it on the keep warm function. That would be easiest!

      Reply
  78. Danielle says

    July 22, 2018 at 4:40 pm

    I made this tonight and had 2 small hiccups. First, I should have cooked the potatoes for a few more minutes. I thought they were done after 10, but some were a little undercooked. Since I prepared the recipe early, I mashed the done potatoes and diced the undercooked ones. I put it on a high slow cook for 2 hours to finish. The other issue I had was because I doubled the recipe, it was 8 cups of cold milk at once. It took forever to boil and I didn’t stir enough so I got the burn error. Next time I will bring the milk to room temp before adding. All in all great recipe. The mistakes were all mine.

    ★★★★

    Reply
    • Karen says

      July 24, 2018 at 8:20 pm

      Thanks for sharing. This will help others not make the same mistakes.

      Reply
  79. Julianne Haydel says

    July 15, 2018 at 3:57 pm

    Excellent. Wouldn’t call it low calorie or low fat but I was looking for a recipe that did not call for cream or half and half.

    Being a Louisiana girl, I couldn’t help myself. I used Slap Ya Mama for seasoning. Not for everyone but if you want to kick it up a notch, works like a charm.

    Reply
  80. Tom Beckett says

    June 19, 2018 at 10:19 am

    For Jesse use tapioca flour it blends very easily is used a lot in pies as a thickening agent plus gives the pies there shiny appearance. Get it from a store that handles bulk foods. It cost me $1.25 per pound.

    Reply
    • Karen says

      June 19, 2018 at 1:33 pm

      Nice! I like this idea!

      Reply
  81. Jesse says

    May 22, 2018 at 2:10 pm

    I love baked potato soup and so badly did I want to make this, but I got tripped up on the roux part. I’ve never made one before. I tried 4 times and each time, the flour just became a dough/solid. Am I being impatient? Wrong butter? Is my Instant Pot not on the right saute setting? I waited until the butter melted and put in 1 tablespoon, but I just could not get the roux into a more liquid consistency. I always wound up with solid clumps. Any tips? I’m determined to make this.

    Reply
    • Karen says

      May 23, 2018 at 3:19 pm

      So I would stir in 1 Tbsp of milk at a time with the flour. That should help loosen up the consistency.

      Reply
  82. Sunshine says

    May 18, 2018 at 11:19 am

    What can I substitute the Better than Bullion with?

    Reply
    • Karen says

      May 18, 2018 at 12:09 pm

      Do you have another type of bouillon that you could use?

      Reply
  83. Cynthia says

    April 16, 2018 at 11:32 am

    I made this today and it was very good! I made it exactly by the recipe, but then added a little onion and garlic powder and a pinch of red pepper for a little more flavor. It was so weird — I had exactly 1.5 lbs red potatoes, 3 green onions, 1/2 cup sour cream, 1/2 stick butter, a tiny bit over a tsp of Better than Bouillion left — it was like it was meant to be. haha! I will definitely add this to my Instant Pot recipe file!

    ★★★★

    Reply
    • Karen says

      April 16, 2018 at 5:27 pm

      I love that! Doing the dance “I don’t have to go to the grocery store!”

      Reply
  84. Karl Schichtel says

    April 13, 2018 at 8:16 pm

    I will mash my potatoes a little more but that recipe was awesome. Loved it will be doing that again..

    ★★★★★

    Reply
  85. Lou says

    March 27, 2018 at 10:46 am

    https://pinterest.com/pin/232357662009083129/?source_app=android

    Pinned to my pressure cooker Pinterest board

    Reply
  86. Emily says

    February 26, 2018 at 6:42 pm

    Sooo delicious!! My favorite place to get loaded potato soup is at Charleston’s. This taste just like it!!

    Reply
    • Karen says

      February 26, 2018 at 6:56 pm

      Is that a restaurant? I’ve never been there before. I’m glad you liked it!

      Reply
  87. Laurie says

    February 22, 2018 at 2:02 pm

    Is there any chance you could post the nutritional values? I am on WW would like to know how many smart points it is. I’m a little afraid to know to be honest!😜
    Delicious soup!!!

    Reply
    • Chris Simons says

      March 8, 2018 at 10:09 am

      I found this comparable recipe on Genius Kitchen.
      UTRITION INFO
      Serving Size: 1 (369 g)

      Servings Per Recipe: 8

      AMT. PER SERVING % DAILY VALUE
      Calories 518.8
      Calories from Fat 290
      56%
      Total Fat 32.2 g
      49%
      Saturated Fat 18.2 g
      90%
      Cholesterol 83.5 mg
      27%
      Sodium 324.2 mg
      13%
      Total Carbohydrate 45 g
      15%
      Dietary Fiber 3.3 g
      13%
      Sugars 15.2 g
      60%
      Protein 13.6 g
      27%

      ★★★★★

      Reply
  88. Allison says

    February 19, 2018 at 6:46 pm

    Loved it. I cooked the potatoes with 1 cup of chicken broth instead of water. I didn’t have any green onions so added chopped onions to the broth while cooking the potatoes. Used the broth along with milk to make the 4 cups. Only other change was plain Greek yogurt instead of sour cream. Will definitely make again. Thanks.

    Reply
    • Karen says

      February 19, 2018 at 9:33 pm

      So glad you liked it!

      Reply
  89. Laura says

    February 19, 2018 at 4:40 pm

    I got my mini Instant pot today. I did the initial test and hard boiled some eggs first. Then i tried your recipe!!! It was AWESOME!! I would omit the salt next time, as i don’t usually cook with it. I added some garlic powder, dill, paprika and nutmeg just for fun.

    This was a really delicious soup and i will make it again for sure. I shared with friends too. Thanks so much!

    ★★★★★

    Reply
  90. Beth says

    February 5, 2018 at 10:01 pm

    I made this for super bowl Sunday and it was a big hit!! Thank you for sharing it with everyone! It was awesome!

    Reply
    • Karen says

      February 6, 2018 at 11:32 am

      Nice, Beth!!

      Reply
  91. Beth says

    January 29, 2018 at 2:09 pm

    I’m not familiar with “Better Than Boullion.” Can I use one chicken boullion cube? Same thing? Different?

    Reply
    • Karen says

      January 29, 2018 at 2:19 pm

      You could. Sometimes the bouillon cubes are super salty. So maybe leave out any other salt until the end and then salt to taste.

      Reply
  92. Erin says

    January 25, 2018 at 7:31 pm

    This is the first IP recipe I have actually taken the time to comment on, and it is AMAZING!!! The only thing I did differently was use chicken broth instead of water when pressure cooking the potatoes and then re-using that broth as part of the 4 cups of milk. Even before I put the potatoes back in my IP, the “sauce” smelled and tasted incredible! This one is perfect for a workday evening, and it is absolutely a keeper! Thank you for saving what was a very hectic day with this recipe!

    Reply
    • Karen says

      January 25, 2018 at 8:05 pm

      So glad you liked it!!!

      Reply
  93. Pat C says

    January 24, 2018 at 12:04 pm

    Will this recipe fit in a 3 qt instant pot or do I need to cut amounts in half? Can’t wait to try it but don’t want to overfill my smaller pot

    Reply
    • Karen says

      January 24, 2018 at 1:27 pm

      I bet it would fit. Just don’t go over the max fill line indicated on your inner pot.

      Reply
    • Rachel says

      February 5, 2018 at 7:19 pm

      It fit in my 3qt. Just fine! This is amazing!!!!!!!!!!!! So yummy!

      Reply
      • Karen says

        February 6, 2018 at 11:32 am

        GOOD!

        Reply
  94. Pete says

    January 15, 2018 at 4:47 pm

    Thank you for the recipe and time it took to create it. I followed basically the exact recipe except I added a few things. I had left over corned beef and cabbage, potatoes and carrots from a previous meal. My wife and child are vegetarian so I diced and set aside the cornbeef for me to add to my soup separately , and then used my vita-mix to purée the remainder of the left over veggies along with about 1 cup of veggie broth (fairly thick consistency, about 3 cups of purée). I added this and some additional spices, garlic, paprika, chili powder and substituted the chicken bullion (didn’t have any) with like a Monterey chicken spice blend (all about 1/2-3/4 teaspoon), added a little sweet corn as well to the mix, thinned the consistency with a bit more veggie broth to a nice hearty chowder like thickness and served it with some nice bread.Delicious recipe with plenty of leftovers, great for a winter meal.
    Thanks again

    ★★★★

    Reply
    • Karen says

      January 17, 2018 at 1:34 pm

      Sounds amazing!!! Thanks for sharing 🙂

      Reply
  95. Heidi says

    January 11, 2018 at 12:20 pm

    Hello! I am loving the idea of soooo many IP recipes I see here, and online (cookbooks, FB, everywhere). My problem is the I do not own an IP, but rather the Power Cooker Plus. How can I convert the recipes, when the ‘buttons’ are not the same? Flustered, for sure.

    Sincerely,
    Heidi

    Reply
    • Karen says

      January 11, 2018 at 1:58 pm

      Hi Heidi,
      I am not totally familiar with your pressure cooker. Is it the Power Pressure Cooker XL? I’ll try my best to answer your question.
      So basically let’s say you’re cooking Instant Pot Turkey Chili. https://www.365daysofcrockpot.com/instant-pot-turkey-chili/
      My directions are first and then the power pressure cooker directions are second:
      1. Turn your instant pot to the saute setting. Add in the ground turkey and break it up with a wooden spoon. Brown it for a couple minutes and then add in the onions and garlic and saute until the onions are translucent. About 5 minutes. (If you’re using ground beef you may have to drain off grease).
      Add in the broth, green pepper, crushed tomatoes, fire roasted tomatoes, kidney beans, black beans, quinoa, corn, tomato paste, chili powder, cumin, salt, pepper and garlic powder.
      1 (B). So the first thing I notice about the power pressure cooker xl is it doesn’t have a “saute” button. This does seem confusing. So what you’ll do is add the turkey, onions and garlic into the pot and push the button that says CHICKEN/MEAT. The inner pot will heat up and you can saute and brown your ingredients.

      2. Cover and secure the lid. Make sure valve is set to “sealing.” Set the manual pressure cook button to 5 minutes on high pressure.
      2 (B) You will then place the lid on the Power Cooker, lock the lid and switch the pressure release valve to closed.Press the WARM/CANCEL button. Press the SOUP/STEW button and then press the TIME/ADJUSTMENT button until you reach 5 minutes.

      3. When the timer beeps let the pressure release naturally for 10 minutes (or more, if you have time). Move the valve to venting and when you can, open the pot.
      3 (B). Once the timer reaches 0, the cooker will automatically switch to KEEP WARM. Let the pot sit for 10 minutes and then switch the pressure release valve to open. When the steam is completely released, remove the lid.

      After that point you can follow my original directions.
      Stir the chili and then season to taste. You may want to add in more chili powder, cumin, salt and pepper.
      Ladle into bowls and serve topped with desired toppings. This chili tastes better as leftovers than it does the day of! Store leftovers in an airtight container in the fridge for up to a week. This chili would also freeze well. Freeze in airtight containers for up to 3 months.

      Basically use the CHICKEN/MEAT button in place of “SAUTE.” And then for the cooking of the food the main thing is the correct time amounts. My friend Barbara’s book The Electric Pressure Cooker Cookbook says this, “If you have a multi cooker with additional buttons your user manual should have an in-depth explanation of the different buttons and how they work. I recommending familiarizing yourself with them. however these manuals don’t always clarify that the buttons are simply convenience settings with pre-programmed cook times. pressure cookers currently on the market cannot sense what you are actually cooking in the pot. so don’t worry you’re not going to mess up by using the meat button when you cook chicken soup. nearly all the buttons on electric pressure cooker cook at high-pressure so it really doesn’t matter if you choose the meat, stew or poultry button you can even cook desserts using the meat button with no problem, as long as you adjust the cook time quietly”

      I hope this helps you!!

      Reply
      • Jay says

        January 28, 2018 at 5:43 pm

        I made this instant pot potato soup using the power pressure cooker xl. It DOES have a “saute” mode–it’s right in the center. I used the fish/vegatable setting to cook the potatoes. The thing to understand about this cooker is that most of the settings use the same pressure and temperature but the automatic times are different.

        I loved this recipe!! So good!!

        ★★★★★

        Reply
        • Karen says

          January 29, 2018 at 2:08 pm

          Oh gotcha! Thanks Jay!!

          Reply

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Hi, I’m Karen. I know that dinner time can be less than relaxing. Busy schedules and cranky kids and a hundred other things can lead to weariness when it comes to putting dinner on the table. I can help! I make homemade, family-friendly slow cooker and Instant Pot dinners and share the recipes with you.

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