Instant Pot soup recipes - I can never have enough of them since my family really enjoys soup. And Instant Pot soups can be ready in just a few minutes under pressure - another big perk, if you ask me. Instant Pot Baked Potato Soup is creamy, hearty, and fast.
Prep Time: 30 minutesminutes
Cook Time: 20 minutesminutes
Approx. Time Needed for Instant Pot to Pressurize:: 5 minutesminutes
Servings: 8servings
Calories: 261kcal
Ingredients
1 1/2 -2lbs.potatoes, I prefer Yukon Gold potatoes so you don't have to peel them
1/4cupunsalted butter
1/4cupall-purpose flour
1cuphalf and half
3cups2% milk
2tsp.Better Than Bouillon chicken base
1-2tsp.minced chipotles or chipotle sauce, found in the Hispanic section of the grocer
6oz.Velveeta cheese, cubed
1/2cupsour cream
1/2cupshredded cheddar
3scallions, green parts only, sliced thinly
1/2cupcooked crumbled bacon, 8-10 strips of cooked and crumbled bacon, approx.
Instructions
Place a trivet into the bottom of your Instant Pot (any brand of electric pressure cooker works fine); add 1 cup water, then place the potatoes on top of the trivet. **It's okay if the potatoes are on top of each other a bit once you place them into the Instant Pot.
Lock the Instant Pot lid into place; using the high pressure setting, set the timer for 20 minutes, bringing the Instant Pot up to full pressure. When the timer sounds, perform a quick release to remove all the pressure from the Instant Pot.
Use a fork to test the potatoes making sure it will slide easily into the center of each potato without any resistance. If the potatoes aren't fork tender, return the lid to the Instant Pot and bring it to high pressure once again, cooking the potatoes for an additional 5 minutes.
Remove the cooked and fork-tender potatoes from the Instant Pot to a bowl to let them cool slightly, then pour out the water remaining in the Instant Pot.
When the potatoes have cooled just enough to handle, split them open lengthwise and scoop out the flesh; use a potato masher to mash them up a bit, then set aside.
Using the saute setting on the Instant Pot, melt the butter, then stir in the flour, whisking for 1-2 minutes or until the mixture is a dark golden brown - be sure you don't skip this step, it's very important for your soup.
Turn off the saute setting on the Instant Pot. A little at a time, add the half and half to the flour mixture (this flour mixture is also called a roux), whisking it in until it's the liquid is fully incorporated, then do the same thing with the milk.
Once the mixture is smooth, turn on the saute setting on the Instant Pot once more. Add the chicken base, chipotles, and cubed Velveeta, stirring until the cheese is fully melted and the soup is smooth. Stir in the reserved potatoes, sour cream and shredded cheddar, continuing to stir until the soup is creamy, smooth, and hot throughout; season to taste with salt and pepper.
To serve, ladle the soup into bowls, then garnish with shredded cheese, crumbled bacon, and sliced scallions. Serve at once!