Baked Potato Soup


  • 4 tbsp butter
  • 1 large shallot
  • 4 cloves garlic
  • 1 tsp celery seed
  • 6 cups chicken broth
  • 5 lbs potatoes
  • 1/3 cup sour cream
  • 1/3 cup cream cheese
  • 2 cups Cheddar cheese
  • 1/4 tsp salt
  • 1/8 tsp pepper
  • 1 - 2 cups milk
  • Crumbled bacon
  • Add 2 tbsp butter to the Instant Pot. Using the display panel select the SAUTE function.
  • When oil gets hot, add onion to the pot and saute until soft, 3-4 minutes. Add garlic and celery seed and cook for 1-2 minutes more.
  • Add 1 cup broth to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
  • Add cubed potatoes and enough broth to cover the potatoes.
  • Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
  • Using the display panel select the MANUAL or Pressure Cook function*. Use the +/- buttons and program the Instant Pot for 10 minutes.
  • When the time is up, quick-release the remaining pressure.
  • Partially mash the potatoes to desired chunkiness using a potato masher or large fork.
  • Add remaining butter, sour cream, cream cheese, cheddar cheese, salt and pepper. Stir or blend to desired consistency, adding milk if needed.
  • Season with additional salt and pepper to taste. Serve topped with bacon, chives and additional cheddar.
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