Instant Potato Soup Recipes

INSTANT POT POTATO SOUP RECIPE

Steps:

• Gather the ingredients.
• Add the bacon to the Instant Pot. Set the setting to sauté. Sauté for 5 to 8 minutes or until the fat has rendered and the bacon is crispy and brown.
• Remove the bacon from the fat with a slotted spoon. Leave the bacon grease behind in the pot insert.
• Add the butter, olive oil, and shallots to the pot. Continue to sauté for another 3 to 5 minutes or until lightly browned and softened.
• Add in the garlic, flour, salt and pepper (about a teaspoon of each), and the thyme. Stir and sauté for two minutes.
• Add the chicken broth to the pot and stir quickly to remove any lumps from the flour. Add in the diced potatoes. Cover the instant pot and set on the Soup/Broth setting for 20 minutes.
• Release the steam and then remove the lid. Stir the potatoes until they are mostly broken up. Then stir in the milk and heavy cream. Bring the soup to a simmer using the sauté button.
• Serve in warm bowls immediately with shredded cheddar, chives, and the crispy bacon.

INSTANT MASHED POTATO SOUP

Steps:

• In a saucepan, saute the green onion & garlic in butter over medium low heat.
• Add milk, salt, pepper and instant potato flakes.
• Heat to almost boiling, stirring constantly.
• Remove from heat.
• Garnish with shredded cheese.

INSTANT POTATO SOUP

Steps:

• Mix all ingredients together.
• Place items in desired container (jar or bag).
• Attach tag with preparation directions.
• Stir 1/2 cup of prepared mix into 1 cup boiling water.
• ****As a new variation for soup at home, I have been making very thin instant mashed potatoes, using chicken broth and milk for the liquid, then adding an assortment of seasonings (depends on what is on hand) like turmeric, parsley, seasoning blends, or even some flavored sea salts.
• I also like to change it up with cheese, bacon, chives, even some sour cream on top for a loaded baked potato feel.

INSTANT POT® LOADED BAKED POTATO SOUP

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add onion, bacon, and butter to the hot pot and saute until bacon is crispy, 5 to 8 minutes. Turn off Saute function and transfer contents to a small bowl.
• Add potatoes, water, and garlic base to pot and close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid. Mash potatoes against the side of the pot, leaving some chunks if desired. Add onion-bacon mixture and half-and-half; stir to combine.
• Ladle into soup bowls and top with green onions, Cheddar cheese, and black pepper.

INSTANT POT® SPICY POTATO SOUP

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®), add oil, and select Saute function. Add sausage to the hot pot; cook and stir until browned and crumbly, 5 to 7 minutes. Add onion, garlic, salt, and pepper and cook until fragrant, about 30 seconds. Cancel Saute function and drain grease.
• Add potatoes, sweet peppers, onion, and pepperoncini to the pot. Add condensed soup, corn, green beans, and kale, then pour in milk. Season with chili-lime seasoning, salt, and pepper and stir to combine. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
• Serve with Mexican cheese sprinkled over top.