Baked Potato Soup
Servings Prep Time
8servings 5minutes
Cook Time
Servings Prep Time
8servings 5minutes
Cook Time
  • 4tbsp butterdivided
  • 1 large shallotminced
  • 4 cloves garlicminced
  • 1tsp celery seedcrushed with the back of a spoon to release flavor
  • 6cups chicken brothdivided
  • 5lbs potatoescubed (peeled or unpeeled)
  • 1/3 cup sour cream
  • 1/3 cup cream cheesesoftened
  • 2cups Cheddar cheeseshredded
  • 1/4tsp salt
  • 1/8 tsp pepper
  • 1 – 2cups milkas needed
  • Crumbled baconsnipped chives and additional cheddar cheese for garnish
  1. Add 2 tbsp butter to the Instant Pot. Using the display panel select the SAUTE function.
  2. 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.
  3. 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.
  4. Add cubed potatoes and enough broth to cover the potatoes.
  5. Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
  6. Using the display panel select the MANUAL or Pressure Cook function*. Use the +/- buttons and program the Instant Pot for 10 minutes.
  7. When the time is up, quick-release the remaining pressure.
  8. Partially mash the potatoes to desired chunkiness using a potato masher or large fork.
  9. Add remaining butter, sour cream, cream cheese, cheddar cheese, salt and pepper. Stir or blend to desired consistency, adding milk if needed.
  10. Season with additional salt and pepper to taste. Serve topped with bacon, chives and additional cheddar.
Recipe Notes

*If your Instant Pot does not have a MANUAL function, use the Pressure Cook function.