Name: Instant Pot Baked Potato Soup
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Cuisine: American
Ingredients: 1 Tbsp butter; 1 large white onion, diced; 1 cup shredded carrots (or diced carrot sticks); 2 stalks celery, diced; salt and pepper (to taste); 3 cloves fresh garlic, diced; 2 cups chicken broth; 1 cup milk; 3 russet potatoes, peeled and cut into 1/2 inch cubes; 1 cup chopped green onion, chopped, for garnish; 1 cup shredded cheddar cheese (plus more for garnish); 8 slices thick cut cooked bacon, crumbled (plus more for garnish); 1 cup sour cream; 1/2 cup fresh chives, chopped

Instant Pot Baked Potato Soup

Author: Mike
Total Time: 35 minutes
Yield: 8 servings 1x

Ingredients

Scale

1 Tbsp butter
1 large white onion, diced
1 cup shredded carrots (or diced carrot sticks)
2 stalks celery, diced
salt and pepper (to taste)
3 cloves fresh garlic, diced
2 cups chicken broth
1 cup milk
3 russet potatoes, peeled and cut into 1/2 inch cubes
1 cup chopped green onion, chopped, for garnish
1 cup shredded cheddar cheese (plus more for garnish)
8 slices thick cut cooked bacon, crumbled (plus more for garnish)
1 cup sour cream
1/2 cup fresh chives, chopped

Instructions

Set Instant Pot (affiliate) to Saute: More. When the display reads "Hot", add butter and let melt. Next, add diced onion, shredded carrots and diced celery. Cook about 3 minutes, until softened.
Season with a pinch of salt and pepper and add diced garlic cloves. Cook 1 more minute, until garlic is fragrant.
Add chicken broth, milk and cubed potatoes. Close lid to Instant Pot (affiliate) and make sure valve is set to "Sealing". Cancel Saute mode and set Instant Pot (affiliate) to Manual: High pressure for 10 minutes.
When timer goes off, perform a quick release by flipping the valve on top to "Venting". When pressure had fully released and indicator knob has gone down, carefully open the lid. Using an immersion blender (affiliate) (see notes for alternatives), blend the soup until smooth and creamy, with some potato chunks remaining.
Add green onion, shredded cheddar cheese and crumbled cooked bacon. Stir together until well mixed. Ladle into individual bowls and garnish with a pinch each of reserved crumbled bacon, shredded cheddar cheese, chopped fresh chives and a dollop of sour cream.

Equipment

Notes

If you don't have an immersion blender, you can still make this work! Simply ladle about half of the hot soup into a blender (affiliate) and puree until smooth. Add back to pot and stir everything back together.

Prep Time: 5 minutes
Cook Time: 30 minutes
Category: Soup
Method: Instant Pot
Cuisine: American