Instant Pot Loaded Baked Potato Soup

Name: Instant Pot Loaded Baked Potato Soup
Total time: 60
Yield: 6
Ingredients: 1 yellow onion, diced; 4 thick slices cherrywood-smoked bacon, cut into 1-inch pieces; 1 tablespoon butter; 2.5 pounds Yukon Gold potatoes, peeled and chopped; 1 cup water; 1.5 teaspoons garlic base (such as Better Than Bouillon® Roasted Garlic Base); 1.5 cups half-and-half; 0.5 cup shredded Cheddar cheese; 0.25 cup sliced green onions; ground black pepper to taste

Recipe by thedailygourmet from allrecipes.com

Dinner,Soup 60 Mins.

Ingredients

6 servings

•

1 yellow onion, diced
•

4 thick slices cherrywood-smoked bacon, cut into 1-inch pieces
•

1 tablespoon butter
•

2.5 pounds Yukon Gold potatoes, peeled and chopped
•

1 cup water

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1.5 teaspoons garlic base (such as Better Than Bouillon® Roasted Garlic Base)
•

1.5 cups half-and-half
•

0.5 cup shredded Cheddar cheese
•

0.25 cup sliced green onions
•

ground black pepper to taste

Instructions

Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function. Add onion, bacon, and butter to the hot pot and sauté until bacon is crispy, 5 to 8 minutes. Turn off Sauté function and transfer contents to a small bowl.
Add potatoes, water, and garlic base to pot and close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid. Mash potatoes against the side of the pot, leaving some chunks if desired. Add onion-bacon mixture and half-and-half; stir to combine.
Ladle into soup bowls and top with green onions, Cheddar cheese, and black pepper.