Instant Pot® Baked Potato Soup Recipe

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: 4

Prep: 10 minutes

Cook: 15 minutes

Total: 25 minutes

Difficulty: Easy

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

• Step 1
  Select Instant Pot® SAUTE function. Melt butter; add onions, garlic, salt and pepper. Cook for 2-3 minutes or fragrant and softened.
• Step 2
  Stir in broth, scraping up any brown bits from the bottom. Add potatoes. Twist lid to seal.
• Step 3
  Select MANUAL function and set timer for 10 minutes. Carefully quick release pressure.
• Step 4
  Mash potato mixture until smooth and soupy. Stir in yogurt or sour cream. Adjust seasoning to taste.
• Step 5
  Serve soup with cheese, green onion and bacon. Refrigerate leftovers.

Share: