Instant pot baked potato soup
 
Prep time
Cook time
Total time
 
Rich, creamy loaded baked potato soup comes together in minutes thanks to the Instant Pot. Loaded with bacon, scallions and cheese, this is a perfect winter lunch!
Author:
Recipe type: Soup
Cuisine: American
Serves: 6 servings
Ingredients
  • 1½ pounds white or red potatoes, scrubbed (about 5 medium potatoes)
  • 6 slices bacon, chopped
  • ¼ cup butter, or 3 Tbsp. butter plus 1 Tbsp. bacon fat
  • ¼ cup flour
  • ¼ tsp pepper
  • 4 cups milk
  • 1 tsp. chicken soup base or bouillon (I used Minor's)
  • ½ cup grated medium or sharp cheddar
  • 3 scallions, green parts only, thinly sliced
Instructions
  1. Pour 1 cup of water into your Instant Pot then put the steamer basket into the pot. Arrange the potatoes on top and close the Instant Pot.
  2. Set the valve to "sealing" and pressure cook on high pressure for 12 minutes. Manually release the pressure and remove the potatoes and allow to cool.
  3. Pour off the water in the instant pot. Turn on the saute setting. Add the bacon and cook until fat is rendered and bacon is crisp, about 8 minutes. Remove bacon to paper towels to drain.
  4. Pour off all but 1 tablespoon of the fat.
  5. Add the butter to the bacon fat. When butter is melted, whisk in the flour. Stir in the pepper and a pinch of salt.
  6. Pour in the milk and whisk to combine. Then stir in the soup base or bouillon.
  7. Let the soup thicken for a few minutes, stirring occasionally. Meanwhile roughly chop the potatoes into bite-sized pieces.
  8. Stir the potatoes into the soup, then add ⅔ of the bacon, ½ the cheese and half the scallions. Adjust seasoning if needed. Turn instant pot to Keep warm setting.
  9. To serve, ladle the soup into bowls and top with remaining bacon, scallions and cheese.
Recipe by white plate blank slate at https://whiteplateblankslate.com/instant-pot-baked-potato-soup/