POTATO SOUP – INSTANT POT RECIPES
Learn how to make a baked potato-style soup with our Instant Pot® Potato Soup recipe that transforms everyday ingredients into the ultimate comfort food. This recipe delivers everything you love about loaded baked potatoes in a creamy, delicious soup that you can customize with your favorite baked potato toppings! Chicken broth provides the perfect savory base for the soup, and the Instant Pot® makes preparation fast and easy.
Provided by Campbell's®
Prep Time 25 minutes
Cook Time 36 minutes
Yield 6 servings
Number Of Ingredients 8
Steps:
- On a 6 quart Instant Pot®, select the Saute setting. Add the bacon and cook until crisp, stirring often. Remove the bacon to a paper towel. Pour off the fat. Add the yellow onion and cook for 2 minutes, stirring occasionally. Add the garlic and cook and stir for 30 seconds. Press Cancel.
- Add the potatoes and broth. Lock the lid and close the pressure release valve. Pressure cook on High pressure, setting the timer to 6 minutes (timer will begin counting down once pressure is reached- it takes about 15 minutes). When done, press Cancel and use the quick release method to release the pressure.
- Stir in the sour cream. Using an immersion blender, blend the soup in the pot until desired consistency. Season to taste. Serve topped with the cheese, bacon and green onion. Top with additional sour cream, if desired.
INSTANT POT POTATO SOUP - EASY PRESSURE COOKER RECIPE!
This Instant Pot Potato Soup Recipe is quick and easy to make with healthy ingredients. This pressure cooker potato soup is thick, creamy, and so good loaded with all of your favorite baked potato toppings!
Provided by Kristine
Categories Main Course Soup
Total Time 36 minutes
Prep Time 15 minutes
Cook Time 6 minutes
Yield 5
Number Of Ingredients 15
Steps:
- Press the Saute button on your Instant Pot to turn on saute mode. Add the butter to the pot. When the Instant Pot is hot, add the onion and cook, stirring often, until onion has softened, about 3 minutes.
- Add the garlic to the pot and press Cancel to turn off the Instant Pot. Stir for 30 seconds.
- Pour in a little bit of the broth and stir, scraping up any browned bits stuck to the bottom of the Instant Pot. Add the potatoes, carrots, oregano, salt, pepper, cayenne (if using) and remaining broth to the Instant Pot. Stir.
- Close the Instant Pot lid and turn the steam release valve to the sealing position. Using the Manual/Pressure Cook function, set the cook time to 6 minutes. The Instant Pot will take about 15 minutes to reach pressure and then the cook time will begin counting down.
- When the cook time ends, allow the pot to naturally release for 10 minutes by just letting it sit. After the 10 minute natural release, use the handle of a long spoon to carefully turn the steam release valve to the venting position. Once all of the steam escapes and the pin drops down, carefully open the Instant Pot lid.
- In a small bowl or liquid measuring cup, stir together the 1 cup milk and 1 tablespoon cornstarch. Turn the Instant Pot on saute mode and stir in the milk and cornstarch mixture. Use a potato masher to mash some, but not all, of the potatoes. Let the soup simmer, stirring, until it thickens slightly.
- Press cancel to turn the Instant Pot off. Serve the soup with toppings, as desired.
Nutrition Facts : ServingSize 1.5 cups, Calories 219 kcal, CarbohydrateContent 39 g, ProteinContent 8 g, FatContent 4 g, SaturatedFatContent 2 g, CholesterolContent 10 mg, SodiumContent 901 mg, FiberContent 6 g, SugarContent 6 g
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