INSTANT POT BAKED POTATO SOUP | EASY INSTANT POT MEAL

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Start by introducing the recipe and the Instant Pot.

Show the ingredients needed for the baked potato soup.

Wash and dry the Yukon potatoes.

Use a chopper to dice the potatoes into small pieces.

Add the diced potatoes to the Instant Pot.

Dice the onion and add it to the Instant Pot with the potatoes.

Add 1 teaspoon of minced garlic, 1 teaspoon of salt, and 1 teaspoon of pepper to the pot.

Place 4 tablespoons of butter on top of the ingredients in the pot.

Pour in 4 cups of chicken broth, ensuring the potatoes and onions are fully covered without mixing.

Seal the Instant Pot lid and set the valve to sealing.

Press the pressure cooker button and set the time to 5 minutes.

After 5 minutes of cooking, perform a quick release of the pressure.

Prepare a mixture in a bowl with 1/4 cup of chive-flavored cream cheese, 1 cup of heavy cream, and 1 tablespoon of cornstarch.

Whisk the cream cheese mixture until smooth.

Once the pressure is released and the pin drops, open the Instant Pot lid.

Stir the soup and check the doneness of the potatoes with a fork.

Add the cream cheese mixture to the soup and stir to combine.

Taste the soup and adjust seasoning if necessary.

Mash some of the potatoes in the soup for texture.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens