Quick and Easy Gluten Free Baked Potato Soup (Instant Pot)
"Takes less than an hour from start to finish!"
- Ready In:
- 1hr
- Ingredients:
- 13
- Serves:
-
16
ingredients
- 8 slices thick-cut bacon, cooked and crumbled
- 4 large russet baking potatoes (or 8 small)
- 1 cup water
- 32 ounces chicken broth
- 3⁄4 teaspoon salt
- 3⁄4 teaspoon pepper
- 1 large sweet onion
- 1 cup frozen peas
- 4 tablespoons cornstarch
- 1⁄2 cup cool water
- 1 cup shredded cheddar cheese
- 1⁄2 cup sour cream
- 3 cups whole milk
directions
- 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.
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RECIPE SUBMITTED BY
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