10 Minute Baked Potato Soup | Pressure Cooker Recipe

By hicksofmarvin

10 Minute Instant Pot Potato Soup is the perfect quick and easy hearty meal! With a pressure cooker like the Instant Pot, you'll have a gluten free dinner in minutes.

Ingredients

• 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
• 1/3 cup softened cream cheese
• 1/3 cup sour cream
• 2 cups shredded cheddar cheese
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1-2 cups milk (depending on how thin you want your soup)
• 1/2 cup real bacon bits, heated (optional)
• 1 green onion chopped for garnish (optional)

Details

Servings 10
Preparation time 10mins
Cooking time 20mins
Adapted from livinglocurto.com

Preparation

Step 1

Instructions
Add the minced shallots and potatoes to an Instant Pot.
Pour enough chicken broth in the pot to cover the potatoes. Seal the Instant Pot lid and cook on manual or soup setting for 10 minutes.
Once the timer goes off, turn the valve from sealing to venting to release the pressure.
Remove the lid and mash the potatoes. Use a potato masher or an electric hand mixer.
Add butter, cream cheese, sour cream, cheddar cheese, salt and pepper, and blend to the consistency you like best.
Add milk to the soup and stir enough in until you get your desired soup thickness.
Add more salt and pepper if needed.
Add bacon bits to a small glass bowl and heat in the microwave for 30-60 seconds until crunchy.
Mix all of bacon bits into the potato soup, or use as a topping.
Serve with the toppings of your choice.