Even picky eaters in the family will enjoy this creamy, satisfying soup that calls to mind all of the great flavors of a loaded baked potato. Hearty bacon gives this soup a savory touch while the Instant Pot® makes cooking so simple. To make this soup even easier, prep all of the veggies ahead of time for a no-fuss dinner.


Credit: Photographer Antonis Achilleos, Prop Stylist: Heather Chadduck Food Stylist : Emily Nabors Hall

Recipe Summary

20 mins
50 mins


Ingredient Checklist


Instructions Checklist
  • Select SAUTÉ setting on a programmable pressure multicooker (such as Instant Pot). (Times, instructions, and settings may vary according to cooker brand or model.) Select HIGH temperature setting, and allow to preheat 2 to 3 minutes. Add bacon, and cook, stirring often, until browned and crisp, about 5 minutes. Transfer bacon with a slotted spoon to a plate lined with paper towels, reserving drippings in cooker. Add onion to hot drippings in cooker, and cook, stirring occasionally, until softened, about 3 minutes. Add potatoes and garlic, and cook, stirring constantly, until garlic is fragrant, about 1 minute. Add broth, salt, and pepper. Press CANCEL.

  • Cover cooker with lid, and lock in place. Turn steam release handle to SEALING position. Select MANUAL/PRESSURE COOK setting. Select HIGH pressure for 9 minutes. (It will take 10 to 15 minutes for cooker to come up to pressure before cooking begins.)

  • When cooking has finished, carefully turn steam release handle to VENTING position, and let steam fully escape (float valve will drop). (This will take 2 to 3 minutes.) Remove lid from cooker.

  • Stir in cream cheese until mostly melted. Process soup with an immersion blender until smooth. (Or transfer soup to a high-powered blender. Secure lid on blender, and remove center piece to allow steam to escape. Place a clean towel over opening, and process until smooth.) Ladle into bowls, and top evenly with shredded Cheddar cheese, chopped, cooked bacon, and thinly sliced scallions.