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!
- 6 slices thick cut bacon
- 1 onion, thinly sliced
- 3 cloves garlic, minced
- 3 tablespoons butter
- 5 large russet potatoes, peeled and quartered
- 3 cups chicken broth
- 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
- 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.
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- Prep Time: 25 mins
- Cook Time: 45 mins