Instant Pot Baked Potato Soup
Kid friendly, cold weather soup guaranteed to warm your insides!
Servings Prep Time
6people 5minutes
Cook Time Passive Time
10minutes at High Pressure 30minutes coming up and down from pressure
Servings Prep Time
6people 5minutes
Cook Time Passive Time
10minutes at High Pressure 30minutes coming up and down from pressure
Ingredients
Instructions
  1. Chop potatoes and carrots into small pieces. Dice garlic as finely as possible.
  2. Into the bowl of your Instant Pot, add Cream of Chicken Soup, chicken broth, potatoes, carrots, garlic, onion powder or flakes, parsley, ginger powder, salt and pepper. Stir well.
  3. Place the lid on your Instant Pot and set the valve to “Sealing.” Cook at “High” Pressure for 10 minutes. Allow the pressure to release naturally for 5 minutes before quick releasing the rest of the pressure.
  4. While the soup is cooking, mix the milk and the flour together. Stir well so there are no clumps.
  5. After the pot has come down from pressure, remove the lid. Turn OFF the heat element of your Instant Pot and wait a minute or two. If you want a smooth soup, use an immersion blender to blend the chunks of cooked carrot and potato into the soup.
  6. Turn the setting on your pot back on to “Saute” and stir in your milk and flour mixture. Stir gently and heat for 4-5 minutes until the mixture thickens slightly.
  7. Mix in your shredded cheese and stir until melted. Adjust seasoning with salt and pepper to taste.
  8. Serve right away, garnishing as desired with bacon bits, green onions, or more cheddar cheese.
Recipe Notes

Important: When using an immersion blender, be sure to turn off the heat and let the bubbling stop before you agitate the soup. If you don’t you could end up with a big mess all over the counter!