Instant Pot Baked Potato Soup Recipes
INSTANT POT® LOADED BAKED POTATO SOUP
This potato soup cooks in an Instant Pot® and is customizable with assorted toppings. I prefer to get my saltiness from the bacon, so I don't add extra salt. I also like a thicker chowder-like consistency; if you like yours thinner, add more liquid.
Provided by thedailygourmet
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes
Time 1h
Yield 6
Number Of Ingredients 10
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add onion, bacon, and butter to the hot pot and saute until bacon is crispy, 5 to 8 minutes. Turn off Saute function and transfer contents to a small bowl.
- Add potatoes, water, and garlic base to pot and close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid. Mash potatoes against the side of the pot, leaving some chunks if desired. Add onion-bacon mixture and half-and-half; stir to combine.
- Ladle into soup bowls and top with green onions, Cheddar cheese, and black pepper.
Nutrition Facts : Calories 341.6 calories, Carbohydrate 39.6 g, Cholesterol 46.5 mg, Fat 15.9 g, Fiber 3.5 g, Protein 11.6 g, SaturatedFat 8.8 g, Sodium 446.1 mg, Sugar 1 g
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- Cook the bacon: Select sauté on your Instant Pot. Add bacon and cook 7-9 minutes, stirring and flipping occasionally until crisp. Using tongs, transfer the bacon to a paper towel lined plate to cool. This is to garnish our soup later on! Keep bacon fat in the pot.
- Remain on sauté mode. Deglaze the bottom on the pan with a small splash of chicken broth. Add the onion and cook until soft, about 5 minutes. Then add in the garlic, thyme, salt and pepper. (Add in celery salt and ancho chili powder here if using). Stir 1 minute.
- Add in the potatoes and chicken broth. Secure the lid and be sure the valve is set to sealing. Select Pressure Cook/Manual on HIGH for 8 minutes. Quick release the pressure.
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- Select SAUTÉ setting on a programmable pressure multicooker (such as Instant Pot). (Times, instructions, and settings may vary according to cooker brand or model.) Select HIGH temperature setting, and allow to preheat 2 to 3 minutes. Add bacon, and cook, stirring often, until browned and crisp, about 5 minutes. Transfer bacon with a slotted spoon to a plate lined with paper towels, reserving drippings in cooker. Add onion to hot drippings in cooker, and cook, stirring occasionally, until softened, about 3 minutes. Add potatoes and garlic, and cook, stirring constantly, until garlic is fragrant, about 1 minute. Add broth, salt, and pepper. Press CANCEL.
- Cover cooker with lid, and lock in place. Turn steam release handle to SEALING position. Select MANUAL/PRESSURE COOK setting. Select HIGH pressure for 9 minutes. (It will take 10 to 15 minutes for cooker to come up to pressure before cooking begins.)
- When cooking has finished, carefully turn steam release handle to VENTING position, and let steam fully escape (float valve will drop). (This will take 2 to 3 minutes.) Remove lid from cooker.
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