Instant Pot Baked potato Soup, Classic, Comfortable Food, Guest-Worthy

Instant pot Baked potato soup

Instant pot Baked potato soup, Classic, Comfort Food, Guest-Worthy. Be sure to serve extra toppings with this flavorful soup!

Start To Finish 25 minutes (15 rninutes active)



  • 1 3/4 pounds russet potatoes
  • 4 tablespoons butter
  • 3/4 cup flour
  • 3/4 teaspoon salt
  • 3/4 teaspoon ground black Pepper
  • 4 cups whole milk
  • 1 teaspoon chicken base
  • 1/2 cup sour cream
  • 1/2cup grated sharp cheddar
  • 3 scallions, sliced
  • 1/2cup cooked, crumbled bacon.

Instant Pot Baked Potato Soup Directions :

1.In an Instant Pot, place trivet; add 11/2 cups water. Place potatoes on trivet.

2.Lock lid; set pressure release valve to Sealing. Select Pressure Cook. Select High Pressure; set timer for 20 minutes.

3.When time is up, set pressure release valve to Venting. When all pressure has been released, , unlock lid.

4. Place potatoes in large bowl; using a potato masher, mash to desired consistency.

5.Discard water in pot.

6.Select Saute. Add butter and flour, 1 tablespoon at a time, to pot; whisk until smooth. Stir in salt and pepper.

7.Once mixture is bubbling, add milk and chicken base; whisk to incorporate.

8.Adjust to High heat. Continue whisking until mixture thickens and bubbles. Stir in potatoes.

9. Divide evenly between 6 serving booth; top with sour cream, cheddar, scallions and bacon to serve.

Enjoy your Instant pot Baked potato soup

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