Instant Pot Loaded Baked Potato Soup

Ditch the Oven, Grab the Instant Pot: Loaded Baked Potato Soup in Under 30 Minutes!

Move over, oven, there's a new sheriff in town for whipping up creamy, cheesy, all-things-potato goodness: the Instant Pot! Yes, friends, your favorite comfort food just got a major upgrade with this Instant Pot Loaded Baked Potato Soup recipe. Buckle up for a flavor explosion that's ready in under 30 minutes, without sacrificing an ounce of that rich, decadent satisfaction.

Why Your Taste Buds Will Do a Potato Jig:

• Speed Demon: Forget about slaving over a hot stove or waiting for the oven to preheat. This Instant Pot wonder delivers all the baked potato soup goodness in a lightning-fast 15 minutes of pressure cooking. ⚡️
• Flavor Fiesta: We're talking creamy potato base loaded with melty cheese, crispy bacon crumbles, and pops of fresh green onion. Each spoonful is a party for your palate!
• Customizable Cravings: Feeling spicy? Add a pinch of red pepper flakes. Craving some extra veggie goodness? Throw in some chopped broccoli or corn. This recipe is your canvas, get creative!
• Clean Up Breeze: One pot means minimal mess! Dinnertime just got a whole lot easier (and less stressful).

Ready to whip up this potato-licious dream? Here's what you'll need:

• The Essentials: Russet potatoes, chicken broth, butter, onion, garlic, salt, pepper, cheddar cheese, cream cheese, green onions, bacon (for garnish)
• The Hero: Your trusty Instant Pot!

Get Cookin':

1. Dice those potatoes! The smaller the pieces, the creamier the soup.
2. Sauté the onion and garlic in your Instant Pot for a flavor boost.
3. Toss in the potatoes, broth, and seasonings. Let the Instant Pot work its magic with a 15-minute pressure cook. ‍♀️
4. Blend it up! Use an immersion blender or a regular blender (carefully!) to achieve that perfectly smooth and creamy texture. ️
5. Stir in the cheese, sour cream, and milk. Heat it through until everything is melty and glorious.
6. Garnish with crispy bacon crumbles, fresh green onions, and extra cheese (because why not?).

Pro Tip: This recipe is a blank canvas for your creativity! Play with different cheeses (try Gruyere or Monterey Jack!), add a dollop of Greek yogurt for tanginess, or swap the bacon for crumbled sausage or shredded chicken. The possibilities are endless!

So, ditch the takeout menus and cozy up to a bowl of this quick, easy, and unbelievably delicious Instant Pot Loaded Baked Potato Soup. It's the perfect antidote to a chilly day, a crowd-pleasing appetizer, or a comforting weeknight meal. Trust me, this recipe is a keeper!

Ingredients:

½ c yellow onion, diced

2 tbsp minced garlic

2 c chicken broth

4 oz cream cheese

4 medium russet potatoes diced

A pinch of salt

1 c half and half

Pepper to taste

2 c shredded cheddar cheese

½ c bacon lardons or crumbles

For garnish:

Bacon lardons or crumbles

Green onions

Shredded cheddar cheese

Directions:

Turn the instant pot to saute.

Add bacon lardons and saute for 3 minutes, stirring as needed.

Add diced onion and saute for 2 minutes or until soft, stir as needed.

Add minced garlic and saute for 1 minute. Turn the instant pot off to avoid burning the garlic!

Scrub and dice potatoes. Cut them into small chunks.

Add the potatoes to the instant pot.

Add a pinch of salt, and chicken broth.

Place the lid on the instant pot and seal the valve.

Set the instant pot to manual setting and set the timer for 10 minutes.

When the timer dings, quick release the steam.

Immediately add cream cheese, cut into chunks for easier melting.

Add half and half, and pepper to taste.

Add shredded cheddar cheese.

Stir.

Replace the lid and allow the cheeses to melt into the soup for about 5 minutes.

Stir and serve immediately.

Garnish with sliced green onions, additional bacon crumbles or lardons and extra cheddar cheese.

Happy Instant Potting!

P.S. Feeling inspired? Leave a comment below with your favorite Instant Pot hacks or loaded baked potato soup variations!

P.P.S. Be sure to follow me for more quick and easy Instant Pot recipes that will rock your world!

Find more instant pot recipes here:

Garlic Shrimp and Mushroom Pasta

Garlic Butter Glazed Carrots

Peanut Butter Pear Bird Suet Cakes

We always have so many beautiful birds in our yard, especially in the spring! I wanted to offer them a homemade treat to welcome them back. I decided to try my hand at making suet cakes. I couldn't believe how easy this recipe was to make that I know you are going to want to make it at home too.

You only need a few ingredients to make homemade bird suet cakes. You might have most of these things at home. If you aren't sure where to buy lard, check your baking aisle at the grocery store. 

Ingredients:

1 pound of lard

1 pound of bird seed

2 cups of peanut butter, crunchy

1 can of pears

Raisins if desired

Helpful kitchen tools:

Parchment paper

Large casserole dish

Directions:

Prepare a large casserole dish by covering it with parchment paper. You might want to overlap 2 large pieces to cover completely and contain the liquid for easy clean up.

Pour half of the bird seed into the casserole dish.

Add a box or two of raisins.

In a saucepan melt the lard, peanut butter and pears together over medium heat.

As the peanut butter and lard begin to liquify, smash the pears with a spoon.

When the mixture is completely melted pour it over the bird seed.

Sprinkle remaining bird seed over the mixture.

Place in the freezer if possible, or in the fridge. 

Allow the mixture to harden and then lift the parchment paper out of the casserole dish.

Use a sharp knife to cut the suet down into cakes that will fit your suet feeder.

Store in the freezer in a ziploc bag until ready to feed.

Birds will love this mix and are sure to flock to your feeder!

This recipe is budget friendly and so easy. You can feed the birds all month with just a few dollars.

Store these suet cakes in the freezer for future feeding. You can also add in other nuts, fruits and seeds. If you know what kind of birds visit your yard you can look up their favorite foods.

You can find other great recipes here:

3 Ingredient Biscuits

Maple Brown Sugar Cookies

Peanut Butter Chocolate Cake Mix Cookies

 Golden Graham Cookies (Crumbl Copycat)

Cream Cheese Sugar Cookie Bars

Instant Pot Peanut Butter Chicken and Noodles

 

Craving Creamy, Crunchy, Quick? Instant Pot Peanut Butter Chicken & Noodles to the Rescue!

Hey there, peanut butter and noodle lovers! Do you dream of that irresistible combo of sweet, salty, and nutty bliss on your plate, but lack the time (or patience) for lengthy kitchen stints? Introducing your new best friend: Instant Pot Peanut Butter Chicken & Noodles! ⚡️

This one-pot wonder delivers all the mouthwatering flavors you crave in under 30 minutes, without sacrificing an ounce of taste. We're talking tender, juicy chicken coated in a rich, creamy peanut sauce that clings to every perfectly cooked noodle. And the crunch of chopped peanuts on top? Chef's kiss!

Why You'll Love This Recipe:

• Fast & Furious Flavor: Forget slaving over the stove! This recipe puts dinner on the table in lightning speed, thanks to the magic of the Instant Pot.
• Flavor Explosion: Creamy peanut butter marries with savory soy sauce, tangy lime, and warm ginger to create a sauce that's irresistibly addictive.
• Customizable Cravings: Feel free to adjust the spice level with sriracha or chili flakes, or add veggies like broccoli or bell peppers for an extra boost of nutrition. ️
• Clean Up Breeze: One pot means minimal mess! Dinnertime just got a whole lot easier.

Ready to whip up this peanut butter paradise? Here's what you'll need:

Ingredients:

1 ½ pound of chicken breast tenders

1 tablespoon of butter

1 ½ c of chicken broth

1 teaspoon of minced garlic flakes

1 teaspoon of onion powder

1 teaspoon of sesame oil

2 teaspoons of soy sauce

1 cup of frozen mixed veggies

½ c of crunchy peanut butter

½ c of crunchy peanut butter

8 ozs of spaghetti noodles

Directions:

Turn the instant pot to saute function.

When it is hot, add butter and chicken breast tenders. 

Saute for 3 minutes on each side, or until the tenders start to brown.

Turn off the instant pot.

Add chicken broth and stir to deglaze.

Add sesame oil and soy sauce.

Add minced garlic and onion powder. 

Add peanut butter and stir.

Break spaghetti noodles in half, or thirds if desired and add them to the instant pot.

Use a spoon to push the noodles down, but don’t stir. You want the noodle submerged in the broth.

Add the mixed frozen veggies.

Place the lid on the instant pot and seal.

Use the manual setting and cook for 5 minutes. It will take about 10 minutes to reach pressure.

When the timer dings, use the quick release valve to release pressure.

Remove the lid and give everything a good stir.

Store leftovers in an airtight container in the fridge after they have cooled.

Pro Tip: This recipe is a blank canvas for your creativity! Play with different types of noodles, add a dollop of coconut milk for richness, or swap protein with tofu for a vegan twist. The possibilities are endless!

So, ditch the takeout menus and get ready to impress your taste buds (and maybe even your date!) with this quick, easy, and unbelievably delicious Instant Pot Peanut Butter Chicken & Noodles. Trust me, this recipe is a keeper!

Happy Instant Potting!

P.S. Feeling inspired? Leave a comment below with your favorite Instant Pot hacks or peanut butter recipe variations!

P.P.S. Be sure to follow me for more quick and easy Instant Pot recipes that will rock your world!

Find more instant pot recipes here:

Creamy Garlic Mushroom Shrimp Pasta

Banana Rice Pudding

Baked Peanut Butter Chocolate Donuts

Do you love the taste of peanut butter and chocolate? If so, you're going to love these baked peanut butter chocolate donuts! They're soft, fluffy, and full of flavor. Plus, they're baked, so they're a healthier option than fried donuts.

 

You might not know this about me, but one of my dreams is to own a bakery. I love making yummy treats to share with my family. My neighbors and friends often benefit from my time in the kitchen too. While I might not  have a professional space but I make the best of my creative mind. I came up with this 4 ingredient donut recipe, only using what I had on hand. These are really good too!

Check out my instant pot banana rice pudding recipe.

Ingredients:

• 1 box chocolate cake mix
• 1/2 cup peanut butter
• 1/4 cup olive oil
• 1 egg

Instructions:

1. Preheat oven to 375 degrees F (190 degrees C). Grease and flour a donut pan.
2. In a large bowl, combine the cake mix, peanut butter, olive oil, and egg. Mix until well combined.
   
3. Pour the batter into the prepared donut pan, filling each cup about 2/3 full.
4. Bake for 10-12 minutes, or until a toothpick inserted into the center comes out clean.
5. Let the donuts cool in the pan for a few minutes before transferring to a wire rack to cool completely.
6. Enjoy!

Here are some tips for making these donuts:

• Use a good quality chocolate cake mix. This will make a big difference in the flavor of your donuts.
• Don't overmix the batter. Overmixing will make your donuts tough.
• Don't overbake the donuts. They should be cooked through, but still slightly moist.
• Let the donuts cool completely before frosting them. This will help the frosting to stick.
• Get creative with your frosting. There are endless possibilities!

Find more great recipes here:

Chocolate Cherry Floats