POTATO POT RECIPES

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INSTANT POT® LOADED BAKED POTATO SOUP RECIPE | ALLRECIPES



Instant Pot® Loaded Baked Potato Soup Recipe | Allrecipes image

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     Potato Soup

Total Time 1 hours 0 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield 6 servings

Number Of Ingredients 10

1 yellow onion, diced
4 thick slices cherrywood-smoked bacon, cut into 1-inch pieces
1 tablespoon butter
2 ½ pounds Yukon Gold potatoes, peeled and chopped
1 cup water
1 ½ teaspoons garlic base (such as Better Than Bouillon® Roasted Garlic Base)
1 ½ cups half-and-half
½ cup shredded Cheddar cheese
¼ cup sliced green onions
ground black pepper to taste

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, CarbohydrateContent 39.6 g, CholesterolContent 46.5 mg, FatContent 15.9 g, FiberContent 3.5 g, ProteinContent 11.6 g, SaturatedFatContent 8.8 g, SodiumContent 446.1 mg, SugarContent 1 g

INSTANT POT MUSHROOM AND POTATO PAPRIKASH RECIPE - NYT COOKING



Instant Pot Mushroom and Potato Paprikash Recipe - NYT Cooking image

An electric pressure cooker is the very best appliance to use when you want deep, long-simmered flavor in very little time. Here, it’s used to make quick work of this comforting, cold-weather stew, a vegetarian adaptation of the classic Hungarian dish chicken paprikash. This version is not at all traditional, though it has mushrooms, which are common in Hungarian cooking. Avoid washing your mushrooms, which makes them less likely to sear. Instead, wipe off any dirt with a damp cloth. Meaty trumpet mushrooms add a wonderful texture to the stew, but you can use any mushrooms you like, including all-purpose creminis. This recipe can also be prepared on the stovetop. To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter.

Provided by Sarah DiGregorio

Total Time 35 minutes

Yield 6 servings 

Number Of Ingredients 16

1/4 cup vegetable oil, plus more as needed 
2 pounds mushrooms, such as trumpet or cremini, tough stems removed, halved if larger than 2 inches
Salt and black pepper
1 tablespoon unsalted butter
1 large yellow or red onion, chopped 
8 garlic cloves, smashed and chopped 
2 tablespoons sweet paprika, preferably Hungarian 
1/2 teaspoon smoked paprika
1/4 cup dry white wine 
1 cup vegetable stock 
1 1/2 pounds Yukon Gold potatoes, scrubbed and chopped into 1- to 2-inch pieces 
1 cup sour cream, at room temperature 
3 tablespoons all-purpose flour 
1 (14-ounce) can crushed tomatoes
1/2 cup chopped dill or 2 teaspoons dried dill
1/2 cup chopped parsley 

Steps:

  • Turn on a 6- to 8-quart electric pressure cooker and select the sauté setting (on the more, or hot, setting, if you have it). Add the vegetable oil, then half of the mushrooms. Season with salt, and brown for about 5 minutes, stirring once or twice. Remove the first batch of mushrooms and place on a plate. Add a little more oil if the pot is dry, and brown the second batch the same way, seasoning with salt and transferring the mushrooms to the plate when done. 
  • Add the butter to the pot, then the onion. Season with salt and cook for 2 minutes, stirring, until the onion just begins to soften. Add the garlic, and cook for 1 minute more, until the garlic is fragrant. Add the sweet and smoked paprikas; stir well to combine the spices with the onion. Add the wine and carefully scrape up all the browned bits on the bottom of the pot with a spatula. Add the vegetable stock, then the potatoes and mushrooms, along with any accumulated liquid on the plate. Season generously with black pepper. Turn off the sauté setting. Close the lid and twist the pressure knob to seal. Cook on high pressure for 2 minutes. 
  • Turn off the pressure cooker and quick-release the pressure by carefully turning the pressure knob to venting. While the steam releases, combine the sour cream with the flour in a medium bowl. Uncover the pot and stir in the crushed tomatoes. Whisk a few ladlefuls of the hot liquid into the sour cream mixture. Add the sour cream mixture and the herbs to the pot. Stir well, and adjust the texture of the stew with up to ½ cup of water if it is too thick for your taste. Taste and add more salt and pepper, if you like.

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