I decided to adapt my slow cooker soup recipe so that I could use it in my Instant Pot and it turned out great!potato soup

Here’s what I used:

2 1/2 pounds Potatoes, diced, with skin on

1/2 cup freeze dried chopped Onions

4 cloves Garlic, minced

32 oz. Bone Broth

salt to taste

8 oz. Cream Cheese

 

Place potatoes, onions, garlic, broth and salt into Instant Pot. Push the “soup” button and walk away!!!

{isn’t that easy!}

It took about 45 minutes for it to come to pressure and cook. Once it beeped I did a quick release.

Add your cream cheese and use an immersion blender to blend OR ladle off a cup or two of the broth with the cream cheese in a blender to blend and then place back in the pot.

Serve with whatever you like to garnish:

Grated Cheddar, Bacon Bits, chopped Green Onions, Sour Cream

 

NOTES:

  • I leave the skin on my potatoes – no need to throw out that fiber! Also lots of potassium near the peel so another good reason to leave it on.
  • Bone broth – I use this in place of regular chicken broth and this container gives 32g of protein! Homemade would be even better, but I like the Pacific brand.
  • Thrive Life freeze dried onions – just a timesaver that I like to use! No tears, and I don’t have to chop! Feel free to use a half of an onion diced up. If you use fresh you may want to saute a little before you start your soup.

 

Baked Potato Soup in the Instant Pot
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