Instant Pot Baked Potato Soup (Kid Favorite!)
This Instant Pot baked potato soup is the perfect meal for busy weeknights: tasty, hearty, and ready to eat in less than 30 minutes!
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Ingredients
- 1 small onion, chopped
- 1 pound yellow potatoes, washed, peeled, and chopped into large chunks
- 8 ounces ham steak, cubed
- 32 ounces low sodium vegetable broth
- 2 cups half and half or whole milk, – about 16 ounces
- ½ teaspoon pepper
Toppings:
- ¾ cup shredded cheese
- 6 slices bacon, cooked and chopped
- 4 green onions, chopped
- 2 tablespoons chopped chives
- Sour cream, optional
Instructions
Combine:
- Add the onions, yellow potatoes, ham steak, and vegetable broth to the bowl of the Instant Pot.
Cook:
- Close the lid and turn the vent valve to sealing.
- Cook over manual high pressure for 10 minutes, then quick release the pressure.
Make it creamy:
- Once the steam has completely released and the pin has dropped on the lid, open and stir in the half and half and pepper.
- Turn the Instant Pot to sauté and cook the soup for 4 to 5 minutes or until thickened.
Serve:
- To serve, ladle the soup into bowl and top with cheese, bacon, green onions, chives, and sour cream, if using.
Nutrition
Serving: 1 bowl | Calories: 196kcal | Carbohydrates: 25g | Protein: 16g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Cholesterol: 24mg | Sodium: 671mg | Potassium: 667mg | Fiber: 3g | Sugar: 6g | Vitamin A: 189IU | Vitamin C: 31mg | Calcium: 156mg | Iron: 1mg
