Instant Pot® Baked Potato Soup Recipe
Instant Pot® Baked Potato Soup
Your programmable pressure cooker can help you get a family-friendly creamy and comforting potato soup ready for dinner quickly with minimal hands-on time.
Serves: 4Prep: 10 minutesCook: 15 minutesTotal: 25 minutesDifficulty: Easy
Serves: 4
Ingredients
- 3 tbsp. butter
- 1⁄2 cup onion, chopped
- 2 cloves garlic, minced
- Salt, to taste
- 1⁄2 tsp. ground black pepper
- 2 cups Simple Truth™ Free Range Chicken Bone Broth
- 2 large Kroger® Baker Russet Potatoes, peeled and cut into ½” cubes
- 1⁄4 cup Greek yogurt, or sour cream
- 1⁄4 cup cheddar cheese, shredded
- 1⁄4 cup green onions, sliced
- 1⁄4 cup bacon, cooked and crumbled
Directions
- Select Instant Pot® SAUTE function. Melt butter; add onions, garlic, salt and pepper. Cook for 2-3 minutes or fragrant and softened.
- Stir in broth, scraping up any brown bits from the bottom. Add potatoes. Twist lid to seal.
- Select MANUAL function and set timer for 10 minutes. Carefully quick release pressure.
- Mash potato mixture until smooth and soupy. Stir in yogurt or sour cream. Adjust seasoning to taste.
- Serve soup with cheese, green onion and bacon. Refrigerate leftovers.
Serves: 4
Ingredients
- 3 tbsp. butter
- 1⁄2 cup onion, chopped
- 2 cloves garlic, minced
- Salt, to taste
- 1⁄2 tsp. ground black pepper
- 2 cups Simple Truth™ Free Range Chicken Bone Broth
- 2 large Kroger® Baker Russet Potatoes, peeled and cut into ½” cubes
- 1⁄4 cup Greek yogurt, or sour cream
- 1⁄4 cup cheddar cheese, shredded
- 1⁄4 cup green onions, sliced
- 1⁄4 cup bacon, cooked and crumbled
Directions
- Select Instant Pot® SAUTE function. Melt butter; add onions, garlic, salt and pepper. Cook for 2-3 minutes or fragrant and softened.
- Stir in broth, scraping up any brown bits from the bottom. Add potatoes. Twist lid to seal.
- Select MANUAL function and set timer for 10 minutes. Carefully quick release pressure.
- Mash potato mixture until smooth and soupy. Stir in yogurt or sour cream. Adjust seasoning to taste.
- Serve soup with cheese, green onion and bacon. Refrigerate leftovers.
| Amount per serving | |
|---|---|
| Calories | 240 |
| Total Fat | 15g |
| Saturated Fat | 9g |
| Cholesterol | 40mg |
| Sodium | 380mg |
| Total Carbohydrate | 20g |
| Dietary Fiber | 2g |
| Sugars | 2g |
| Protein | 7g |