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Potato Soup
Total Time30 mins
 12 Small-medium Potatoes
 2 cups Chicken Broth
 ½ cup Diced Onion
 1 tbsp Minced Garlic
 ½ tbsp Dried Oregano
 ½ tbsp Dried Parsley
 1 tsp Pink Himalayan Sea Salt
 1 tsp Black Pepper
 1.50 cups Half & Half
 1 cup Cheddar Cheese
 5 Pieces of Crumbled Bacon
After Cooking Under Pressure
 4 oz Cream Cheese
Toppings
 Cheddar Cheese
 Bacon Crumbles
 Green Onions
1

Cook 10-12 small to medium potatoes in a steamer basket with one cup of water for 14 minutes under high pressure and natural pressure release for 10 minutes.
Once potatoes are cooked remove them from the instant pot to cool.
Empty water out of the instant pots inner pot.
Run the cooked potatoes under cold water to help remove the skins and place peeled potatoes back in the inner pot.

2

Add the chicken broth, half & half, diced onion, minced garlic, salt, pepper, dried oregano, dried parsley, 1 cup of the shredded cheddar cheese, 4-5 pieces of bacon crumbled.
Mash and stir up all the ingredients before placing the lid back on the pot and set to sealing.
Turn on manual high pressure for 5 minutes.
This took approximately 10 minutes because it took my pot 5 minutes to come to pressure. (this may vary by 5-10 minutes)

3

Once the soup has cooked for 5 minutes let the pressure naturally release again for 5 minutes.
Blend with immersion blender or mash until the soup is to the consistency you like.
Serve with the toppings of your choice and enjoy.

Ingredients

 12 Small-medium Potatoes
 2 cups Chicken Broth
 ½ cup Diced Onion
 1 tbsp Minced Garlic
 ½ tbsp Dried Oregano
 ½ tbsp Dried Parsley
 1 tsp Pink Himalayan Sea Salt
 1 tsp Black Pepper
 1.50 cups Half & Half
 1 cup Cheddar Cheese
 5 Pieces of Crumbled Bacon
After Cooking Under Pressure
 4 oz Cream Cheese
Toppings
 Cheddar Cheese
 Bacon Crumbles
 Green Onions

Directions

1

Cook 10-12 small to medium potatoes in a steamer basket with one cup of water for 14 minutes under high pressure and natural pressure release for 10 minutes.
Once potatoes are cooked remove them from the instant pot to cool.
Empty water out of the instant pots inner pot.
Run the cooked potatoes under cold water to help remove the skins and place peeled potatoes back in the inner pot.

2

Add the chicken broth, half & half, diced onion, minced garlic, salt, pepper, dried oregano, dried parsley, 1 cup of the shredded cheddar cheese, 4-5 pieces of bacon crumbled.
Mash and stir up all the ingredients before placing the lid back on the pot and set to sealing.
Turn on manual high pressure for 5 minutes.
This took approximately 10 minutes because it took my pot 5 minutes to come to pressure. (this may vary by 5-10 minutes)

3

Once the soup has cooked for 5 minutes let the pressure naturally release again for 5 minutes.
Blend with immersion blender or mash until the soup is to the consistency you like.
Serve with the toppings of your choice and enjoy.

Instant Pot Loaded Potato Soup