Instant Pot Baked Potato Soup Recipe

Name: Instant Pot Baked Potato Soup
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4 servings
Ingredients: 4 cups Stock (vegetable or chicken are best); 2 lbs Russet Potatoes, peeled and cubed; 2 cloves Garlic, peeled; 1 tsp Salt; ½ tsp Black Pepper; ½ cup Sour Cream; Shredded cheddar cheese; Sour cream; Chives / green onions; Bacon (cooked and crumbled); Black olives; Steamed broccoli florets; Chopped Tomatoes; Salsa

Ingredients

4 cups Stock (vegetable or chicken are best)
2 lbs Russet Potatoes, peeled and cubed
2 cloves Garlic, peeled
1 tsp Salt
½ tsp Black Pepper
½ cup Sour Cream
Shredded cheddar cheese
Sour cream
Chives / green onions
Bacon (cooked and crumbled)
Black olives
Steamed broccoli florets
Chopped Tomatoes
Salsa

PREP TIME 10m	COOK TIME 5m	TOTAL TIME 15m
YIELD 4 servings

Instructions

Combine stock, potatoes, garlic, salt, and black pepper in the bowl of a pressure cooker (any size will work, but be sure the ingredients are below the fill line) or slow cooker.
Close and lock the lid.
Set the pressure cook / manual setting on high for 5 minutes. (If using the slow cooker, slow cook on low for 6 to 8 hrs or high for 3 to 4 hrs.)
Allow the pressure to release naturally for at least 10 minutes.
Add sour cream and blend until smooth using an immersion blender or standing blender (be extra careful when blending hot liquids).
Taste the soup and season with some more salt and / or black pepper.
Serve immediately or refrigerate for up to 3 days before serving (see note below for instructions on reheating).
Finish by topping each bowl with your favorite toppings!