Loaded Potato Soup in the Pressure Cooker

Preparation time: 10 minutes
Cook time: 20 minutes
Total time: 30 mins
Yield: 8 Servings

Ingredients:
Cook on High Pressure ingredients:

• 5 pound  bag of Yukon or Russet potatoes  (peeled and cubed)
• 1  medium onion  (diced)
• 1 tablespoon  minced garlic 
• 1 cup  celery  (diced)
• 1/2 tablespoon  dried thyme 
• 1/2 tablespoon  dried oregano 
• 1/2 teaspoon  red pepper flakes 
• 1/4 teaspoon  salt 
• 1/8 teaspoon  ground black pepper 
• 3 cups  chicken broth 
• 1 can  (10 1/2 oz) cream of potato soup condensed  (optional)
• 1 can  (12 oz) evaporated milk 
• 1 cup  heavy whipping cream 

Add after cooking on High Pressure:

• 4 ounces  cream cheese  (cubed and softened to room temperature)
• 1/2 cup  sour cream  (room temperature)
• 2 cups  cheddar cheese  (shredded)
• 6 oz  bacon  (cooked)

Toppings:

• Chopped green onions 
• Cheddar cheese 
• Cooked bacon 
• Diced chives 

Directions:

1. Add all the ingredients listed under the "Cook on High Pressure" to the pot.
2. Stir well to combine, make sure you don't go over the inner Max line of your pot.
3. Close and lock the lid, point knob to sealed.
4. Press High Pressure and input 10 minutes. It will take the Instant Pot to come to pressure about 15-20 minutes, due to the high volume of the soup.
5. Once the pressure cooker is done the cooking, do a 10-minute Natural Pressure Release, after which, carefully release the remaining pressure by moving the knob to the Vent position.
6. Lift the lid and use a potato masher to mash some of the potatoes. If wanted, use an immersion blender to cream the soup more.
7. Select Sauté, and whisk in cream cheese, sour cream, bacon, and cheddar cheese until fully combined. It is great to use an immersion blender for this, it will make the soup incredibly creamy.
8. Serve topped with favorite toppings.

*Recipe from sweetandsavorymeals.com