Instant Pot Loaded Baked Potato Soup Katie S Cucina

Instant Pot Loaded Baked Potato Soup Katie S Cucina While the onions and garlic cook, rinse and dice the potatoes. add to the instant pot, mixing well then season with salt and black pepper. add in the chicken broth and cook on “manual” for 10 minutes. let the instant pot naturally release pressure for 10 minutes. then force the remaining pressure out of the pot. Belly up to a big bowl of baked potato soup a creamy and thick soup adorned with bacon, chives, and lots of shredded cheddar cheese. instant pot; italian; katie.

Instant Pot Loaded Baked Potato Soup 30 Minute Meal Recipe Place a metal trivet at the bottom of the instant pot. pour in the cup of water. then place the russet potatoes on the trivet. close the lid placing the valve to”sealing”. select “manual” on high pressure for 12 minutes (for small), 14 minutes (for medium) and 16 18 minutes (for large). Using an immersion blender or potato masher, blend up potatoes and broth until only a few chunks are left. turn instant pot® back on and press sauté button. whisk in cream cheese and half and half. let cook an additional 10 minutes, stirring occasionally. mix in half of the cooked bacon. serve topped with cheese, green onions, and remaining. Slow cooker directions: place the onions, potatoes, chicken broth, salt, and pepper in your crockpot and cook on low for 6 8 hours or high for 3 4 hours. puree, then stir in the butter, sour cream, and cheese. stovetop directions: sauté the onions in butter in a large pot, then add the potatoes, chicken broth, salt and pepper. In a small bowl, whisk together 2 tablespoons milk and cornstarch to make a slurry. set instant pot to sauté. pour in slurry, remaining 1 cup of milk, and heavy cream. let boil about 5 minutes, stirring constantly. season with salt and pepper to taste. garnish with cheddar, bacon, and chives before serving. this creamy soup is ready in less.

Fully Loaded Baked Potato Soup Instant Pot Cook What You Love Slow cooker directions: place the onions, potatoes, chicken broth, salt, and pepper in your crockpot and cook on low for 6 8 hours or high for 3 4 hours. puree, then stir in the butter, sour cream, and cheese. stovetop directions: sauté the onions in butter in a large pot, then add the potatoes, chicken broth, salt and pepper. In a small bowl, whisk together 2 tablespoons milk and cornstarch to make a slurry. set instant pot to sauté. pour in slurry, remaining 1 cup of milk, and heavy cream. let boil about 5 minutes, stirring constantly. season with salt and pepper to taste. garnish with cheddar, bacon, and chives before serving. this creamy soup is ready in less. Instructions. in a cold instant pot, add the butter and then turn the pot to saute to melt the butter. once melted, stir in the chopped onion and cook until softened, which will take about 3 4 minutes. add the minced garlic and cook it for 1 more minute, or until fragrant. stir constantly since garlic burns easily. Set the pressure cook button (mine says manual) for 10 minutes on high pressure for red or yellow potatoes and 20 minutes for russets. when the timer beeps carefully move the valve to “venting” to let the pressure release. when you can, remove the lid. remove the potatoes and set aside. discard the water.