Instant Pot Baked Potato Soup

I don’t know about you, but a warm, rich bowl of baked potato soup is a perfect way to end the day or a perfect warm-up before a busy afternoon. And this fast, one-pot recipe is guaranteed to please.

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Topped with the traditional garnish of bacon, cheese, and scallions, you’ll be going back for seconds. But don’t stop there. Try some chorizo and hot sauce for a spicy treat, or BBQ brisket for a smokey taste you’ll love.

To peel or not to peel? It’s a personal choice, but thin-skinned potatoes like Yukon gold or red potatoes do well without peeling, while thick-skinned russets will have a creamier finish if peeled first.

For a super-creamy finish, use an immersion blender (we like this one: https://amzn.to/2yBqLSB) in step 9.

Ingredients:

• 2 + 2 tbsp butter, divided
• 1 large shallot, minced
• 4 cloves garlic, minced
• 1 tsp celery seed, crushed with the back of a spoon to release flavor
• 1 + 5 cups chicken broth, divided
• 5 lbs of potatoes cubed (peeled or unpeeled)
• 1/3 cup sour cream
• 1/3 cup cream cheese, softened
• 2 cups cheddar cheese, shredded
• 1/4 tsp salt
• 1/8 tsp pepper
• 1-2 cups of milk (as needed)
• Crumbled bacon, snipped chives and additional cheddar cheese for garnish

Instructions:

1. Add 2 tbsp butter to the Instant Pot. Using the display panel select the SAUTE function.
2. When oil gets hot, add onion to the pot and saute until soft, 3-4 minutes. Add garlic and celery seed and cook for 1-2 minutes more.
3. Add 1 cup broth to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
4. Add cubed potatoes and enough broth to cover the potatoes.
5. Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
6. Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 10 minutes.
7. When the time is up, quick-release the remaining pressure.
8. Partially mash the potatoes to desired chunkiness using a potato masher or large fork.
9. Add remaining butter, sour cream, cream cheese, cheddar cheese, salt, and pepper. Stir or blend to desired consistency, adding milk if needed.
10. Season with additional salt and pepper to taste. Serve topped with bacon, chives, and additional cheddar.

*The Manual and Pressure Cook buttons are interchangeable.