INSTANT POT LOADED BAKED POTATO SOUP
One thing that I LOVE to use my Instant Pot for is making baked potatoes. I can cook them in 10 minutes and eat them up immediately or use them for another recipe, like potato salad. It’s just a convenient way to cook potatoes.
This recipe for instant pot loaded baked potato soup starts with cooking potatoes. I used red potatoes but you could also use yellow potatoes or Russet potatoes. I chose not to peel my potatoes because I like the skins of red potatoes and the texture that they add to the soup. If you’re using Russet potatoes you may want to peel the potatoes before cooking them in the pressure cooker.
After the potatoes were cooked I took them out of the pressure cooker and then made a roux with flour and butter on the saute setting. This is just done by melting the butter and then whisking one tablespoon of flour at a time into the butter until you get a creamy, lump-free consistency. This helps thicken the soup.
After I made the roux I added in milk (I used 1% milk). I used the saute setting to heat the milk until it was bubbling and thickened up, thanks to the roux.
INGREDIENTS
INSTRUCTIONS
for full instruction please see : www.365daysofcrockpot.com
This recipe for instant pot loaded baked potato soup starts with cooking potatoes. I used red potatoes but you could also use yellow potatoes or Russet potatoes. I chose not to peel my potatoes because I like the skins of red potatoes and the texture that they add to the soup. If you’re using Russet potatoes you may want to peel the potatoes before cooking them in the pressure cooker.
After the potatoes were cooked I took them out of the pressure cooker and then made a roux with flour and butter on the saute setting. This is just done by melting the butter and then whisking one tablespoon of flour at a time into the butter until you get a creamy, lump-free consistency. This helps thicken the soup.
After I made the roux I added in milk (I used 1% milk). I used the saute setting to heat the milk until it was bubbling and thickened up, thanks to the roux.
INGREDIENTS
- 1 1/2 pounds potatoes, red, yellow or Russets (see picture below for what that looked like in the bottom of my IP)
- 1/4 cup butter
- 1/4 cup flour
- 3/4 tsp salt
- 1/2 tsp pepper
- 4 cups milk (I used 1% milk)
- 1 tsp Better than Bouillon chicken base
- 1/2 cup sour cream
- 1/2 cup grated medium or sharp cheddar
- 3 green onions, diced
- 1 (3 oz) package real bacon bits
INSTRUCTIONS
- If using red or yellow potatoes, scrub them clean. If using Russet potatoes, peel them. Pour 1 cup of water in the bottom of your Instant Pot and then place trivet in the bottom. Place potatoes on top of the trivet.
- Cover the Instant Pot and lock the lid. Make sure valve is set to “sealing.” Set the pressure cook button (mine says manual) for 10 minutes on high pressure. When the timer beeps carefully move the valve to “venting” to let the pressure release. When you can, remove the lid.
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for full instruction please see : www.365daysofcrockpot.com
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