Quick And Easy Gluten Free Baked Potato Soup Instant Pot Recipes

INSTANT POT LOADED BAKED POTATO SOUP

Steps:

• Combine the potatoes, cauliflower, celery, garlic, salt, broth, and milk in the Instant Pot. Stir.
• Seal the lid and cook for 8 minutes on the Manual setting.
• When cycle completes, release pressure manually and remove the lid.
• Puree the soup with an immersion blender until smooth. If you like a chunkier soup, remove some of the cubed potatoes with a slotted spoon before pureeing, then return to the soup.
• Garnish with desired toppings.

INSTANT POT BAKED POTATO SOUP

Steps:

• Turn Instant Pot and add bacon sliced into half inch sections.
• 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.
• 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.
• 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.
• Serve immediately. Top with reserved bacon and additional shredded cheese.
• Keep leftovers in a tightly sealed container in the fridge for 2-3 days.