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.

INSTANT POT® LOADED BAKED POTATO SOUP

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.

QUICK AND EASY GLUTEN FREE BAKED POTATO SOUP (INSTANT POT)

Steps:

• Add 1 Celsius water back into pressure cooker and place peeled potatoes on wire trivet. Set pot to 15 minutes, high pressure.
• While potatoes cook, cut bacon into 1/2 inch strips using kitchen shears. Cook until crispy in a large pot (you will later use this pot for your soup). Pour off most of the grease into a heat-resistant glass mug to cool.
• Add in onion and sauté until tender. Drain off any additional grease (you can soak it up with a paper towel).
• Add in chicken broth, salt, pepper, and frozen peas and bring to a boil.
• When potatoes finish cooking, quick release the steam and move to a cutting board using tongs. Cut into cubes and dump into the soup pot.
• Boil for 5 minutes.
• Dissolve cornstarch into cool water. Pour into boiling soup and cook an additional 5 minutes, stirring often. Soup will thicken.
• Turn heat to medium-low. Add in cheese, sour cream, and milk. Heat until cheese is melted into soup and soup is smooth. Do not boil.
• Serve and enjoy! Refrigerate leftover soup for an easy lunch or dinner! You can also freeze leftovers, but the soup will not be as smooth.

LOADED BAKED POTATO SOUP (GLUTEN FREE)

Steps:

• Pierce potatoes; microwave on HIGH for 5 minutes, turning over after 2 1/2 minutes.
• Cut potatoes in chunks. Combine potatoes, broth and milk in large microwaveable bowl. Microwave on HIGH for 6 minutes, stirring after 3 minutes.
• Slightly crush potatoes with a potato masher.
• Reserve 2 tablespoons each of bacon and cheese and 1 tablespoon of the onions for topping; set aside. Add remaining bacon, cheese and onion to soup.
• Serve topped with reserved bacon, cheese, onions, and sour cream.