Instant Pot Loaded Baked Potato Soup

My Unexpected Culinary Adventure: Instant Pot Loaded Baked Potato Soup

Life, as they say, is full of surprises. One minute you're tackling a mountain of spreadsheets, the next you're knee-deep in creamy, cheesy potato soup, thanks to a random recommendation from a colleague. I’m a business woman, always on the go, juggling meetings, deadlines, and the occasional client dinner. My free time is precious, and honestly, cooking often felt like another task on my already overflowing to-do list. But this recipe? This was different.

The allure of a comforting, hearty soup after a long day was undeniable. But let’s be real, I didn't have hours to spend slaving over a stove. That’s where the Instant Pot stepped in, my trusty culinary sidekick. I’d heard whispers of its magic, its ability to whip up meals in a fraction of the time, and I was skeptical. Could this pressure cooker truly deliver on its promises? The answer, my friends, is a resounding yes.

This Instant Pot Loaded Baked Potato Soup recipe isn't just fast; it's incredibly flavourful. The combination of creamy potatoes, smoky bacon, sharp cheddar, and tangy sour cream is pure comfort food heaven. Every spoonful was a warm hug, a testament to the fact that delicious meals don't have to be complicated or time-consuming. It's the perfect example of how simplicity can lead to extraordinary results. I loved the simplicity and how easy it was to customize it based on the available ingredients.

The ease of this recipe is remarkable. From preparation to the final bowl, the entire process flowed seamlessly. The Instant Pot took care of the potatoes, perfectly tenderizing them in a fraction of the time it would take on a stovetop. Then, it was just a matter of melting butter, making a roux (surprisingly easy!), and stirring in the remaining ingredients. Even if this isn't your usual cooking style, you'll find the steps quite intuitive.

The aroma that filled my kitchen as the soup simmered was intoxicating—a blend of cheesy goodness and savory bacon, promising a culinary experience that exceeded expectations. It was a welcome change from the usual takeout I often resorted to after a stressful day at work. This soup was a revelation, a reminder that I can indulge in comfort food without sacrificing my precious time.

Beyond its speed and deliciousness, what truly impressed me about this recipe was its versatility. I experimented with different types of potatoes, each adding its unique texture and flavor. I also adapted it to my liking, adding a dash of different herbs or spices to create new flavor combinations. The original recipe is amazing, but the base is easily adjusted to your own tastes.

In the end, this wasn't just a soup; it was a culinary adventure. It was a reminder that even amidst the whirlwind of a busy life, there's always room for moments of self-care and simple pleasures, such as a comforting bowl of homemade soup. The Instant Pot Loaded Baked Potato Soup isn't just a meal; it's a testament to the magic of efficiency and deliciousness perfectly combined. So, if you're looking for a quick, easy, and utterly satisfying meal, look no further. Give this recipe a try – you won't regret it.

And who knows, maybe it will inspire you to explore your own culinary adventures, proving that even the busiest among us can find time for a little bit of deliciousness in their lives. It’s a perfect quick meal for a busy weeknight and it is sure to please the whole family. Make extra and freeze it for another meal.

Step-by-step

• If using red or yellow potatoes, scrub them clean. If using Russet potatoes, peel them.
• Pour 1 cup of water in the bottom of your Instant Pot and then place trivet in the bottom.
• Place potatoes on top of the trivet.
• 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.
• When the timer beeps carefully move the valve to "venting" to let the pressure release.
• When you can, remove the lid.
• Remove the potatoes and set aside. Discard the water.
• Turn the Instant Pot to the saute 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.
• Once it is bubbling add in the milk and Better than Bouillon and whisk.
• Adjust the saute setting to a high heat. Whisk every few minutes until the milk starts to thicken and bubble.
• Turn the Instant Pot to the warm setting.
• Stir in the sour cream, cheddar, diced onions and bacon.
• 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.
• Ladle into bowls and serve.