10 Minute Instant Pot Baked Potato Soup

5 pound bag of potatoes peeled and cubed
1 large shallot minced (or 3 Tablespoons minced onion)
5-6 cups chicken broth
4 Tablespoons butter
⅓ cup softened cream cheese
⅓ cup sour cream
2 cups shredded cheddar cheese
1-2 cups milk (depending on how thin you want your soup)
1 bag of real bacon bits
salt and pepper to taste
1 green onion chopped for garnish

  1. Add the minced shallots and potatoes to an Instant Pot.
  2. Pour enough chicken broth in the pot to cover the potatoes. Seal the lid and cook on manual or soup setting for 10 minutes.
  3. Once the timer goes off, turn the valve from sealing to venting to release the pressure.
  4. Remove the lid and mash the potatoes. Use a potato masher or an electric hand mixer.
  5. Add butter, sour cream, cream cheese, cheddar cheese, salt and pepper, and blend to the consistency you like best.
  6. Add milk to the soup.
  7. Add more salt and pepper if needed.
  8. Serve with the toppings of your choice.

If making in your slow-cooker, cook on low for 5-6 hours.

Original Recipes visit: 10 Minute Instant Pot Baked Potato Soup @ livinglocurto.com

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