Instant Pot Potato Soup – a delicious recipe with Potatoes, u00bc, u00bc, Salt, Milk, Bouillon Base. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
Pour 1 cup of water into Instant Pot pot, and then place in trivet. Place potatoes on top of trivet. Cover with lid, and make sure pressure valve is sealed. Cook on manual high pressure for 20 minutes. Do a quick release. Set potatoes aside, and discard water.
2
Turn Instant Pot to saute. Melt butter and whisk in 1 tablespoon of flour at a time until smooth. Add salt and pepper to taste. Once bubbling, pour in milk and bouillon base. Whisk occasionally until thickened.
3
Turn the Instant Pot to the keep warm setting. Stir in sour cream and cheese.
4
Finally, mash the potatoes with a potato masher to desired texture. Fold in potatoes, bacon, and green onions.
767
kcal
Calories
54
g
Fat
31
g
Carbs
36
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 1-1/2 pound Potatoes, 1/4 cups Butter, 1/4 cups Flour, Salt And Pepper, and more.
Yes, Instant Pot Potato Soup falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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