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Instant Pot Baked Potato Soup Recipe

Instant Pot Baked Potato Soup
Source: in quiring chef

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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!

Dinner

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A recipe from in quiring chef

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