Instant Pot Potato Soup
BEST Instant Pot Potato Soup Recipe! This loaded baked potato soup is a quick and easy dinner that only takes 10 minutes to cook in a pressure cooker.
Ingredients
- 5 poundbag of potatoes, peeled
- 1 largeshallot (minced (or 3 tablespoons minced onion))
- 6 cupschicken broth
- 4 tablespoonsbutter
- ⅓ cupsoftened cream cheese
- ⅓ cupsour cream
- 2 cupsshredded cheddar cheese
- ¼ teaspoonsalt
- ⅛ teaspoonpepper
- 1 cupsmilk (depending on how thin you want your soup)
- ½ cupreal bacon bits (heated (optional))
- 1green onion chopped for garnish (optional)
Directions
- 1
Cut each potato in half and then half again making 4 pieces, add to the pot.
- 2
Add the minced shallots and pour enough chicken broth in the pot to cover the potatoes.
- 3
Seal the Instant Pot lid and cook on manual or soup setting for 10 minutes. (plan for 5-10 minutes for the Instant Pot to pre-heat)
- 4
Once the timer goes off, turn the valve from sealing to venting to release the pressure.
- 5
Remove the lid and gently mash the potatoes with a potato masher or large fork. You can also cut through them with a knife for chunkier pieces of potatoes.
- 6
Add butter, cream cheese, sour cream, cheddar cheese, salt and pepper, and blend to the consistency you like best.
- 7
Add milk to the soup and stir enough in until you get your desired soup thickness.
- 8
Add more salt and pepper if needed.
- 9
Add bacon bits to a small glass bowl and heat in the microwave for 30-60 seconds until crunchy.
- 10
Mix all of bacon bits into the potato soup, or use as a topping.
- 11
Serve with the toppings of your choice.