Instant Pot Loaded Baked Potato Soup

01Method

1. 1

   Set the pressure cooker to the Sauté function. Place the onion, bacon, and butter into the heated pot and cook, stirring occasionally, until the bacon turns crispy, about 5 to 8 minutes. Switch off the Sauté function and transfer the onion-bacon mixture to a separate bowl.

2. 2

   Place the potatoes, water, and garlic base into the pot. Secure the lid and lock it in place. Set the cooker to high pressure following the manufacturer's directions and cook for 12 minutes, allowing 10 to 15 minutes for pressure to build up beforehand.

3. 3

   Let the pressure drop naturally for approximately 15 minutes, then carefully use the quick-release valve to release any remaining pressure, about 5 more minutes. Remove the lid. Using a spoon or masher, crush the potatoes against the pot wall, leaving some pieces intact if preferred. Fold in the reserved onion-bacon mixture along with the half-and-half until well combined.

4. 4

   Ladle the soup into serving bowls and finish each portion with a scattering of green onions, cheddar cheese, and a pinch of black pepper.