Instant Pot French Onion Baked Potato Soup Recipes

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INSTANT POT FRENCH ONION BAKED POTATO SOUP



Instant Pot French Onion Baked Potato Soup image

Make and share this Instant Pot French Onion Baked Potato Soup recipe from Food.com.

Provided by norasingley

Categories     < 60 Mins

Time 35m

Yield 10 Cups

Number Of Ingredients 13

3 lbs yukon gold potatoes, scrubbed (unpeeled)
4 cups low sodium chicken broth
kosher salt & freshly ground black pepper
2 tablespoons olive oil
3 tablespoons unsalted butter, divided
3 large yellow onions, peeled and cut into 1/4-inch slices
6 ounces bacon, preferably slab, cut into 1/4-inch cubes
1 1/4 cups milk, plus additional as necessary
1/2 cup heavy cream
2 1/2 cups coarsely grated cheese, such as cheddar, gruyere
2 tablespoons coarsely chopped thyme leaves
finely chopped chives, for serving
sour cream, for serving

Steps:

  • Place potatoes, broth, and 1 tablespoon salt into Instant Pot. Close lid, set pressure to high, and cook 20 minutes. Allow Instant Pot to remain on warm setting.
  • Meanwhile, in a large skillet over medium-high heat, warm olive oil and 1 tablespoon butter until melted. Add onions, season generously with salt, and cook, stirring occasionally, until deeply golden and caramelized, about 25 minutes. If necessary, add 1-2 tablespoons water to skillet to prevent burning, scraping bottom of pan to incorporate caramelization. Adjust heat as necessary to prevent burning.
  • In a small skillet, cook bacon over medium heat, stirring occasionally, until crisp. Remove with a slotted spoon to a paper towel-lined plate.
  • If necessary, release pressure manually on Instant Pot. Using an immersion blender, blend potatoes and broth until nearly smooth. Add milk, cream, and remaining 2 tablespoons butter. Blend to combine. Fold in half of cheese, half of caramelized onions, and thyme. Season to taste with salt and pepper. If soup is too thick, thin to desired consistency with additional milk.
  • Serve, garnished with reserved cheese, reserved onions, chives, sour cream, and bacon.

Nutrition Facts : Calories 438.7, Fat 27, SaturatedFat 13.1, Cholesterol 59.4, Sodium 470.7, Carbohydrate 37.1, Fiber 3.3, Sugar 3.2, Protein 13.8

INSTANT POT® FRENCH ONION SOUP



Instant Pot® French Onion Soup image

If you love the flavor of French onion soup, but don't want to spend hours making it, this is your solution!

Provided by MissouriChef

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Onion Soup Recipes     French Onion Soup Recipes

Time 1h30m

Yield 8

Number Of Ingredients 12

3 pounds onions, cut into 1/8-inch slices
⅓ cup butter
1 tablespoon paprika
1 teaspoon salt
1 teaspoon ground black pepper
¼ cup dry white wine
¼ cup sherry
7 cups beef broth, divided
1 bay leaf
3 ounces all-purpose flour
1 loaf baguette, sliced
½ pound sliced Gruyere cheese, or as needed

Steps:

  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add onions, butter, paprika, salt, and black pepper. Cook and stir about 4 minutes. Add wine; close and lock the lid. Select manual and high pressure and set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure carefully immediately after timer goes off using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Add sherry and select saute mode. Cook for 3 minutes, scraping up any browned bits from the bottom of the pot.
  • Add 6 cups broth and bay leaf to the pot. Close and lock the lid; select manual and high pressure and set the timer for 6 minutes. Allow 10 to 15 minutes for pressure to build.
  • Meanwhile, mix flour and remaining 1 cup broth together in a bowl.
  • Release pressure carefully immediately after timer goes off using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
  • Set pressure cooker to saute and remove and discard bay leaf. Add flour-broth mixture, and cook and stir until soup is thickened, about 10 minutes. Season with salt and black pepper.
  • Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
  • Ladle soup into oven-safe serving bowls and top each with slices of baguette and Gruyere cheese. Broil soup bowls until bread is toasted and cheese is melted, 1 to 3 minutes.

Nutrition Facts : Calories 486.9 calories, Carbohydrate 58.2 g, Cholesterol 51.5 mg, Fat 18.7 g, Fiber 4.9 g, Protein 20.7 g, SaturatedFat 10.8 g, Sodium 1552.4 mg, Sugar 9 g

INSTANT POT® LOADED BAKED POTATO SOUP



Instant Pot® Loaded Baked Potato Soup image

This potato soup cooks in an Instant Pot® and is customizable with assorted toppings. I prefer to get my saltiness from the bacon, so I don't add extra salt. I also like a thicker chowder-like consistency; if you like yours thinner, add more liquid.

Provided by thedailygourmet

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Potato Soup Recipes

Time 1h

Yield 6

Number Of Ingredients 10

1 yellow onion, diced
4 thick slices cherrywood-smoked bacon, cut into 1-inch pieces
1 tablespoon butter
2 ½ pounds Yukon Gold potatoes, peeled and chopped
1 cup water
1 ½ teaspoons garlic base (such as Better Than Bouillon® Roasted Garlic Base)
1 ½ cups half-and-half
½ cup shredded Cheddar cheese
¼ cup sliced green onions
ground black pepper to taste

Steps:

  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add onion, bacon, and butter to the hot pot and saute until bacon is crispy, 5 to 8 minutes. Turn off Saute function and transfer contents to a small bowl.
  • Add potatoes, water, and garlic base to pot and close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid. Mash potatoes against the side of the pot, leaving some chunks if desired. Add onion-bacon mixture and half-and-half; stir to combine.
  • Ladle into soup bowls and top with green onions, Cheddar cheese, and black pepper.

Nutrition Facts : Calories 341.6 calories, Carbohydrate 39.6 g, Cholesterol 46.5 mg, Fat 15.9 g, Fiber 3.5 g, Protein 11.6 g, SaturatedFat 8.8 g, Sodium 446.1 mg, Sugar 1 g

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