Baked Potato Soup Recipe Instant Pot

Baked Potato Soup Recipe Instant Pot. When the timer beeps carefully move the valve to “venting” to let the pressure release. Place potatoes, broth, and 1 tablespoon salt into instant pot.

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Remove the lid and gently mash the potatoes with a potato masher or large fork. Gradually stir in milk, whisking constantly until thickened. Add in the half & half, cheddar cheese, salt, and pepper to taste.

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Put the lid onto the instant pot, and set it to cook at high pressure for 15 minutes. Pour in remaining ingredients, except milk.

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Add butter to the instant pot and turn on the sauté button. A little bit of a waxy coating that is loaded with starches that gives you that tender potato.

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Without stirring, add in the cubed potatoes, and the cream of chicken. First, use a cup to transfer the soup from the pot into the bag.

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Bring to a boil, stirring frequently. Finish releasing the pressure, if any, and return the pot to saute.

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Without stirring, add in the cubed potatoes, and the cream of chicken. Once butter is melted, add in the onions and cook for.

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After pressure cooking, allow the instant pot to naturally release for 10 minutes. Bring to a boil, stirring frequently.

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Once oil is glistening hot, add the onions and cook for about 10 minutes, stirring occasionally. Now, one thing about yukon is they can fall apart when overcooked, but it will add a thickness to your soup.

Pour in remaining ingredients, except milk.

While oil is heating, chop veggies. When the timer beeps carefully move the valve to “venting” to let the pressure release. Making instant pot soup is so easy.

Peel and wash the russet potatoes.

Sauté the onions in butter in a large pot, then add the potatoes, chicken broth, salt and pepper. Add remaining butter, sour cream, cream cheese, cheddar cheese, salt and pepper. This potato is very easy to adapt to recipes, and that is why it makes a great potato for potato soup.

First, let the instant pot loaded baked potato soup fully cool.

First, use a cup to transfer the soup from the pot into the bag. After that, transfer them to an airtight container and store in the fridge for 4 days. Seal the instant pot lid and cook on manual or soup setting for 10 minutes.

Now, one thing about yukon is they can fall apart when overcooked, but it will add a thickness to your soup.

After pressure cooking, allow the instant pot to naturally release for 10 minutes. Remove the lid and gently mash the potatoes with a potato masher or large fork. Reduce heat, and simmer 10 minutes.

Make sure valve is set to “sealing.”.

Sauté onions, garlic, carrots, and celery until onions are translucent. Stir until the potato soup becomes thick and creamy. Set the pressure cook button (mine says manual) for 10 minutes on high pressure for red or yellow potatoes and 20 minutes for russets.