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Amazing Instant Pot Loaded Baked Potato Chowder 6 Secrets

Instant Pot Loaded Baked Potato Chowder (Set and Forget)

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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.

Ingredients

Scale
  • 2 tablespoons butter
  • 1 medium onion, chopped
  • 2 stalks celery, chopped
  • 2 cloves garlic, minced
  • 1 pound Russet potatoes, peeled and cubed
  • 4 cups chicken broth
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon paprika
  • 8 ounces cream cheese, cubed
  • 1/2 cup heavy cream
  • 1 cup shredded cheddar cheese
  • 1/2 cup bacon bits (for topping)
  • 2 tablespoons chopped fresh chives (for topping)

Instructions

  1. Set your Instant Pot to Sauté mode. Add butter. Once melted, add the onion and celery. Cook until softened, about 4 minutes.
  2. Add the minced garlic and cook for 1 minute more until fragrant. Press Cancel.
  3. Add the cubed potatoes, chicken broth, salt, pepper, thyme, and paprika to the pot. Stir gently to combine.
  4. Secure the lid and set the valve to Sealing. Select Manual or Pressure Cook on High for 6 minutes.
  5. 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.
  6. Remove the lid. Stir in the cubed cream cheese until it melts smoothly into the broth.
  7. Stir in the heavy cream. Taste and adjust seasoning if needed.
  8. Stir in the shredded cheddar cheese until the chowder thickens slightly.
  9. 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.
  • This recipe is designed for easy cleanup.

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