Instant Pot Baked Potato Soup

This simple Instant Pot potato soup comes together quickly and is absolutely delicious. It's naturally gluten free and a perfect comfort food.

5 from 2 votes

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Course: Soup

Cuisine: American

Diet: Gluten Free

Prep Time: 15

Cook Time: 15

Release Time: 10

Total Time: 40

Servings: cups

Calories: 221kcal

Author: Michelle

Turn
Instant Pot and add bacon sliced into half inch sections.
5 slices bacon
Stir bacon periodically until crisp, then remove and set aside.
While the bacon cooks, dice onion. Add onion to bacon grease and stir with a wooden spoon to get up browned bits. Turn off Instant Pot off, and leave onion.
1/2 white onion
Wash potatoes, and cut into bite size cubes. Add to Instant Pot, along with parsley, salt, pepper, and chicken stock, then stir. Close Instant Pot, and ensure vent is set to seal.
2 pounds potatoes, 1 tablespoon parsley, 2 teaspoons salt, 1 teaspoon pepper, 3 cups chicken stock
Cook for eight minutes, then let NPR for 10 minutes. Carefully open.
Use immersion blender to lightly puree with seven quick zips. Leave plenty of potato chunks.
Add milk and stir. Slowly add small handfuls of cheese, stirring until melted between each addition.
1 cup milk, 1 1/2 cups cheddar cheese
Serve immediately. Top with reserved bacon and additional shredded cheese.
Keep leftovers in a tightly sealed container in the fridge for 2-3 days.

If you don't have an immersion blender, place one cup of the soup into your standard blender and pulse to puree. Make sure to hold the top on with a folded kitchen towel to avoid burns.
For more tips and tricks, be sure to read the full article above.

This site uses an online source to provide nutrition estimates as a courtesy. If you need exact values, please calculate yourself.