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Ten Minute Instant Pot Potato Soup Recipe

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This recipe for Ten Minute Instant Pot Potato Soup, by , is from The Baker Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Amber Baker


5 lb bag of potatoes peeled and cubed
3 Tbsp minced onion
6 c chicken broth
4 Tbsp butter
16 oz container of sour cream
teaspoon salt
teaspoon pepper
1-2 c milk depending on how thin you want your soup
1 c real bacon bits heated
1 green onion chopped for garnish
2 cups shredded cheddar cheese

Add the minced shallots and potatoes to an Instant Pot. Pour enough chicken broth in the pot to cover the potatoes. Seal the Instant Pot lid and cook on manual or soup setting for 10 minutes.
Once the timer goes off, turn the valve from sealing to venting to release the pressure.
Remove the lid and gently mash the potatoes with a potato masher or large fork. You can also cut through them with a knife for chunkier pieces of potatoes. Add butter, sour cream, cheddar cheese, salt and pepper, and blend to the consistency you like best. Add milk to the soup and stir enough in until you get your desired soup thickness. Add more salt and pepper if needed.
Add bacon bits to a small glass bowl and heat in the microwave for 30-60 seconds until crunchy.
Mix all of bacon bits into the potato soup, or use as a topping.
Serve with the toppings of your choice.




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