The BEST Instant Pot Baked Potato Soup

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Preheat the Instant Pot by selecting the sauté function and letting it heat up fully.

Add 8 slices of bacon to the pot and cook until crispy, allowing it to stick a little.

Peel and chop the potatoes into big chunks, discarding any bad spots.

Once the bacon is crispy, remove it from the pot and place it on a plate lined with paper towels.

Dump out all the bacon grease, leaving about 1 tablespoon in the pot.

Add 1 stick of butter to the pot and let it melt, scraping up any brown bits.

Add 1 cup of shallots to the melted butter and sauté until foaming.

Add minced garlic, 1/2 teaspoon of black pepper, and 2 teaspoons of sea salt to the pot.

Stir in 1 1/2 teaspoons of sambal oelek for flavor.

Add the chopped potatoes to the pot, followed by 4 cups of chicken broth and 1 cup of heavy cream.

Put the lid on the Instant Pot, lock it in place, and set the pressure valve away from you.

Select the pressure cook/manual button and set the timer for 5 minutes.

After cooking, let the pressure naturally release for up to 20 minutes, or release it after 10 minutes using intermittent pressure release.

Once the float valve has dropped, open the pot lid away from you.

Use an immersion blender to blend the soup until creamy.

Chop chives while the immersion blender is used.

Serve the soup, topping it with cheddar cheese, chopped bacon, and chives.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens