Quick And Easy Gluten Free Baked Potato Soup Instant Pot Recipes
QUICK AND EASY GLUTEN FREE BAKED POTATO SOUP (INSTANT POT)
Make and share this Quick and Easy Gluten Free Baked Potato Soup (Instant Pot) recipe from Food.com.
Provided by wyojess
Categories Low Protein
Time 1h
Yield 16 serving(s)
Number Of Ingredients 13
Steps:
- Add 1 Celsius water back into pressure cooker and place peeled potatoes on wire trivet. Set pot to 15 minutes, high pressure.
- While potatoes cook, cut bacon into 1/2 inch strips using kitchen shears. Cook until crispy in a large pot (you will later use this pot for your soup). Pour off most of the grease into a heat-resistant glass mug to cool.
- Add in onion and sauté until tender. Drain off any additional grease (you can soak it up with a paper towel).
- Add in chicken broth, salt, pepper, and frozen peas and bring to a boil.
- When potatoes finish cooking, quick release the steam and move to a cutting board using tongs. Cut into cubes and dump into the soup pot.
- Boil for 5 minutes.
- Dissolve cornstarch into cool water. Pour into boiling soup and cook an additional 5 minutes, stirring often. Soup will thicken.
- Turn heat to medium-low. Add in cheese, sour cream, and milk. Heat until cheese is melted into soup and soup is smooth. Do not boil.
- Serve and enjoy! Refrigerate leftover soup for an easy lunch or dinner! You can also freeze leftovers, but the soup will not be as smooth.
Nutrition Facts : Calories 187.4, Fat 7.5, SaturatedFat 3.9, Cholesterol 18.4, Sodium 414.1, Carbohydrate 22.8, Fiber 2.6, Sugar 4.3, Protein 7.5
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