Instant Pot Baked Potato Soup

If you could bottle up comfort food and serve it in a bowl, I’m convinced it would be called Potato Soup. And if you could find a way to make it without it consuming your entire day, then that would be called Instant Pot Baked Potato Soup.

Instant Pot Baked Potato Soup is served

Instant Pot Baked Potato Soup

Baked potato soup is a bowl of comfort – but time-wise, it’s hard for a weeknight. Using the Instant Pot has the potatoes ready in a fraction of the time and everything can be made in the pressure cooker pot, which makes clean up a breeze.

Here, I’ve made the soup with my favorite baked potato toppings – cheese, bacon and green onions – but you can add in any toppings you like. Broccoli and sour cream would also be great!

Instant Pot Baked Potato Soup Ingredients

Pressure Cooker Baked Potato Soup


  • 4 baking potatoes
  • 1 cup water
  • cup butter
  • cup flour
  • 6 cups milk
  • 1 cup cheddar cheese
  • 1 lb. bacon, cooked and crumbled
  • 4 green onions, chopped
  • Salt and pepper, to taste


  1. Place a steamer basket inside the pressure cooker.

  2. Wash the potatoes well, poke with a fork several times, and add to the steamer basket.

  3. Add water to the pressure cooker pot.

  4. Set cook time to 12 minutes. Let the pressure release naturally.

  5. Remove the potatoes from the pot. Remove the steamer basket and dump the water.

  6. When the potatoes are cool enough to handle, split them in half and scoop out the pulp. Set aside

  7. Hit the saute button. Melt the butter in the pressure cooker pot. Whisk in the flour and cook for a minute.

  8. Gradually add the milk. Cook until bubbly, but don't let it boil. Stir often. 

  9. Stir in the potato pulp, cheese, bacon, green onions, and salt and pepper to taste. Heat through, but don't let boil. This may be a good time to remove the pot from the unit as there's no good way to control the temperature and you don't want the milk to approach the boiling stage.

  10. If it's too thick, add a bit more milk.

  11. Serve with extra cheese and bacon.

What soup toppings do you like to use at your house? Cheese seems to be a classic favorite whatever the soup, but I’m just curious what else you prefer? I just may need to add a few more to our repertoire.

Cheesy Corn and Potato Chowder with Bacon

Cheesy Corn Chowder with Bacon

This recipe came about by accident, but it was a happy accident.  I intended to make potato soup for dinner, but the bag of potatoes that I thought was mostly full was only about half way full.  I knew I needed to add something to the potatoes or we wouldn’t have enough soup.

Adding corn, cheese and bacon seemed like a good solution.  We loved the result!

I didn’t take an ingredient photo, but these are all very common ingredients.  The homemade soup is quick to make and perfect for a winter (or cool, spring) day.

Cheesy Corn and Potato Chowder with Bacon

Servings 6 -8 servings


  • 2 cups diced potatoes
  • 32 oz chicken broth
  • 3 Tbs. butter
  • 3 Tbs. flour
  • 2 cups milk warmed
  • 1 cup shredded cheddar cheese
  • 2 cups frozen corn
  • 1 can cream corn
  • salt and pepper to taste
  • 1 lb. bacon cooked and crumbled


  1. Cook potatoes in chicken broth in a large pot till potatoes are tender.
  2. Meanwhile, in a large skillet melt the butter.
  3. Stir flour into butter and cook for 1 minute.
  4. Whisk milk into the skillet till smooth.
  5. Continue heating over medium heat till sauce begins to bubble and thicken.
  6. Remove sauce from heat and stir in cheese.
  7. Once potatoes are tender, add frozen and creamed corn to the soup pot.
  8. Stir in the cheese sauce.
  9. Season with salt and pepper.
  10. Heat over medium heat till soup is hot, being careful not to let it boil.
  11. Serve in bowls, topped with crumbled bacon.


Bacon, Tomato and Basil Pasta – 20 minute meal

I love pasta for a lot of reasons, but one of them is that pasta makes a quick meal.  And it’s extremely versatile.  For this dish, I used angel hair.  It cooks in just a couple of minutes.

Bacon Tomato Basil Pasta - 20 minute meal


Some friends gave us a bunch of tomatoes from their garden.  Now that’s a great gift!  But they needed to be used soon.  Pairing them with pasta made perfect sense.

I also had a pound of bacon in the fridge, some white wine and fresh basil in the garden.  My original thought was to make this pasta dish. It also has bacon, tomatoes and basil, but it requires more Parmesan cheese than I had on hand.

So I decided to do a lighter sauce, with no half & half and no Parmesan.  We had just enough cheese to garnish, so it worked out great.

And this is a quick meal.  Especially if you already have the bacon cooked.  I needed to cook mine, but I still had it made in about 20 minutes.

I usually cook the bacon in the oven.  Not only is it easier and less messy, it allows me to do other things while it cooks versus stand at the skillet and get popped with hot grease.

Here’s what you’ll need:   [Read more…]

Slow Cooker Chicken Bacon Ranch Sandwiches with Creamy Ranch Slaw

Can you believe we’ve made it to Day 75 in our Summer Slow Cooker Recipes series?  There have been such a variety of recipes shared.  Scroll to the bottom of this post and you’ll find a link to all of them.  

The combo of chicken, bacon and ranch is one of my favorites. In my opinion, any dish with the three of them is bound to be good. One morning when I was pressed for time and trying to think of something to throw in the slow cooker for dinner, I realized I had all three on hand – and these sandwiches were born!


These are a great go-to dinner, especially in warm weather. Despite being a hot sandwich, the cool ranch slaw makes these feel light and refreshing.  I love to pair these with fries and some veggies with dip.

Here’s what you’ll need:


Slow Cooker Chicken Bacon Ranch Sandwiches with Creamy Ranch Slaw


  • 1 ½ - 2 lbs. boneless chicken breast
  • 1 ½ cups chicken broth
  • 1 pkg. ranch dressing mix
  • 3 oz. real bacon bits
  • 1 bag coleslaw mix
  • Ranch dressing
  • Rolls for serving


  1. Place the chicken in the bottom of the slow cooker. In a small bowl, whisk together the broth and dressing mix. Pour over the chicken. Sprinkle the bacon bits over the top.
  2. Cook on low for 6-8 hours or on high for 4-5 hours. Shred the chicken once cooked.
  3. While the chicken is cooking, toss the coleslaw mix with enough ranch dressing to lightly coat. Refrigerate until ready to serve.
  4. Serve the shredded chicken on rolls, topped with ranch slaw.

This is day 75 in our 75 Days of Summer Slow Cooker Recipes series.  Find the other posts by clicking here.

 75 Days of Summer Slow Cooker Meals EatAtHomeCooks

Kate is a home cook living and working in New Jersey. In addition to sharing recipes with Eat at Home readers, she blogs her cooking adventures at Kate’s Recipe Box. When she’s not in the kitchen, you can find her reading or tending to her garden.

15 min Gluten-free BLT Pizza

Have you ever had one of those nights that you literally had 15 minutes to get dinner on the table? I seem to have them a lot. We get home – it’s dinner time and everyone is hungry! This little gem is one of my favorites. Now that I discovered it, my family asks for it once a week. I hope that it becomes a favorite in your home too.

You’ll need:

  • Gluten-free pizza crust
  • 2 cups of Mozzarella Cheese
  • Bacon bits (homemade or bought)
  • 1/4 cup of sliced green onions
  • 1 tomato chopped
  • 1 cup of shredded lettuce
  • 1/2 cup of ranch (I make mine like this)

What to do:

  1. Preheat the oven to 375.
  2. Lay the pizza crust out on a pan.
  3. Cover with the cheese, bacon, and green onions.
  4. Bake for 5-7 minutes until all toppings are melted and lightly browned.
  5. Mix the tomato, lettuce, and ranch together in a bowl.
  6. Serve the pizza with the lettuce mixture on top of it.

15 min Gluten Free BLT Pizza


  • Gluten-free pizza crust
  • 2 cups of Mozzarella Cheese
  • Bacon bits homemade or bought
  • 1/4 cup of sliced green onions
  • 1 to mato chopped
  • 1 cup of shredded lettuce
  • 1/2 cup of ranch


  1. Preheat the oven to 375.
  2. Lay the pizza crust out on a pan.
  3. Cover with the cheese, bacon, and green onions.
  4. Bake for 5-7 minutes until all toppings are melted and lightly browned.
  5. Mix the tomato, lettuce, and ranch together in a bowl.
  6. Serve the pizza with the lettuce mixture on top of it.



Rachael Walkup has been married to her best friend for 7 years. They have two kids – a 3 yr old boy and a 1 yr old  little girl. She loves to write, cook, spend time with family, and serve others. You can learn more about her by following along on twitter, her blog, or pinterest.


5 Minute Lunch – BLT Salad

Some days at home you just need a quick lunch. My favorite one to make is a BLT salad. And the secret is in the dressing. My grandma taught me to make this dressing. Not only is it easy but it’s also delicious. This salad is a weekly go-to because I typically have these leftovers in the fridge by the end of the week. It’s just enough for one. Or you could double or triple to make for more people.

Here’s what you need:  [Read more…]

Kentucky Hot Brown Bake

kentucky hot brown bake

This is not your traditional Kentucky Hot Brown.  If you’ve ever had the real deal, then you already know that.  If you’ve never had a Hot Brown, here’s a description for you:  Turkey, bacon, tomato on toast, served under so much cheese sauce that you can’t find the sandwich.  Amazing!

This bake is adapted from a recipe I found via Pinterest on Mr. Food for Italian Layer Bake.  I adapted the layers to make it a KY Hot Brown Bake.

This bake is easy to put together, although you do need to allow time for it to bake and set a few minutes before serving.  It’s delicious, with gooey cheese and bacon.  Everyone in the family loved this one.

Here’s what you’ll need:  [Read more…]

Ingredient Spotlight: Bacon-fest!

Smokey, crisp strips of bacon sizzling in an iron skillet.  Does it get any better than that?

For me, yes.  It can get better if the bacon takes the starring role in a classic BLT sandwich. Toasted bread, iceberg lettuce, garden-fresh tomato, bacon and Miracle Whip.  Fantastic!

I cannot wait to see all the recipes you’ve got for bacon!  I’ve already started a Bacon Board on Pinterest with my bacon recipes.  I’ll be adding many of yours as we go.

Share your recipes!  Link up any recipe that uses bacon.  Feel free to link as many as you like.  Be sure to link back to Eat at Home in your blog post.  You can use the button below, if you like.


Beef and Bean Topped Potatoes

This is a quick meal, except for the potato baking.  But even that can be done in the microwave if you’re really pressed for time.

And there are a couple things you can do to make it even faster.  Keep cooked ground beef in the freezer so it’s ready to go for recipes like this.  You can also keep cooked bacon and onion in the freezer.

Or you can slow it down by putting the topping in the slow cooker until you’re ready for dinner.

Another bonus, this recipe is versatile.  Vary the ingredients for what you have in your pantry.  I don’t think you can mess this one up.  Nearly anything goes.

Here’s what you’ll need: [Read more…]

Bean and Bacon Soup – Ready in 10 Minutes

This soup is really just assembly only, as long as you’ve got the bacon and onions in the freezer. It’s a good one to keep in mind for those nights when you really don’t have time to cook, but everyone needs to be fed.

The bacon, onion and tomatoes add a lot of flavor to the beans.  It reminds me of the flavor of Italian Sausage and Bean Soup.

Here’s what you’ll need: [Read more…]