Pressure Cooker Loaded Baked Potato Soup packed with bacon bits, lots of cheese, chives, and sour cream is a mouthwatering dinner perfect for cold winter nights!

This recipe is long overdue, and I mean LONG overdue. This was one of my favorite recipes growing up that we would have on Christmas Eve after going to church.

It’s quite possibly the coziest, thickest, creamiest soup that’s ever come out of my pressure cooker, and that’s not an exaggeration!

I store the leftovers in glass mason jars for easy individual servings and when it cools down, it becomes super thick, almost like mashed potatoes! Then, you warm it back up, and the cream factor is just too good to be true.

Let’s talk about what’s on top of the PERFECT loaded baked potato. I like to start with butter. So much butter. Follow that up with a healthy dollop of sour cream or plain greek yogurt and then salt and freshly cracked black pepper.

Those are just the basics.

Next, it’s time to get colorful! Chives/green onions are a must in my book and lots of crispy bacon bits followed by sharp cheddar cheese. Anything else is completely allowed, but those are the bare minimum, must have staples.

The good news for us is that we can throw all of those ingredients in one big pot, and it’s somehow even MORE delicious that eating a baked potato.

Pressure Cooker Loaded Baked Potato Soup

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Author: Jessie
Total Time: 1 hour 10 minutes
Yield: 8 1x

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Description

Pressure Cooker Loaded Baked Potato Soup packed with bacon bits, lots of cheese, chives, and sour cream is a mouthwatering dinner perfect for cold winter nights!

Ingredients

Scale

6 slices thick cut bacon
1 onion, thinly sliced
3 cloves garlic, minced
3 tablespoons butter (affiliate)
5 large russet potatoes, peeled and quartered
3 cups chicken broth (affiliate)
1 tablespoon cornstarch
2 cups half and half
2 cups shredded sharp cheddar cheese
2 1/2 teaspoons salt
1/2 teaspoon black pepper
**toppings: crumbled bacon, chives, extra shredded cheese, dollop of sour cream

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Instructions

In pressure cooker on sauté setting, fry bacon until crispy then remove from pot and crumble. Set aside.
Add onions and garlic, and sauté until starting to soften, 3-4 minutes.
Stir in butter then add quartered potatoes and chicken broth.
Stir, then lock lid and set to high pressure for 9 minutes.
When time is up, let pressure naturally release for 10 minutes then release all remaining pressure.
Mix cornstarch into 2 tablespoons of half and half.
Turn pressure cooker to simmer setting, and stir in cornstarch mixture, mashing potatoes to desired consistency as you go.
Add remaining half and half, cheddar cheese, and salt and pepper, and bring to a gentle simmer, stirring until soup thickens.
Ladle into bowls then top with crumbled bacon bits, chives, extra cheddar cheese, and sour cream.