Make this creamy, comforting Instant Pot Loaded Baked Potato Chowder with minimal effort. This ‘set and forget’ recipe delivers all the flavor of a classic loaded baked potato in a simple pressure cooker soup.
Add the minced garlic and cook for 1 minute more until fragrant. Press Cancel.
Add the cubed potatoes, chicken broth, salt, pepper, thyme, and paprika to the pot. Stir gently to combine.
Secure the lid and set the valve to Sealing. Select Manual or Pressure Cook on High for 6 minutes.
When the cooking time finishes, allow a Natural Pressure Release (NPR) for 10 minutes, then carefully move the valve to Venting to release any remaining pressure.
Remove the lid. Stir in the cubed cream cheese until it melts smoothly into the broth.
Stir in the heavy cream. Taste and adjust seasoning if needed.
Stir in the shredded cheddar cheese until the chowder thickens slightly.
Ladle the chowder into bowls. Top each serving with bacon bits and fresh chives.
Notes
You can use vegetable broth instead of chicken broth for a vegetarian option.
For a thicker chowder, mash some of the potatoes against the side of the pot after the pressure release.