Quick and Easy Chunky Instant Pot Baked Potato Soup Recipe
This super easy chunky hearty potato soup uses no cream cheese and doesn't require any complicated steps.
Servings 4 People
Calories 281kcal
Equipment
- 1 Instant Pot See Post for Link
Ingredients
- 1 cup Onion chopped
- 1 cup Celery chopped
- 1 cup Carrot chopped
- 1 tbsp. Garlic finely chopped
- 6-7 large Russet Potatoes About 3.5 cups
- 1 tbsp. Olive Oil
- 1 tbsp. Salt plus more to salt to taste
- 1 tsp. Pepper plus more to salt to taste
- 10.5 ounces Cream of Chicken Soup Any brand- I used Campbells Healthy Request
- 4 cups Water
- 1 tsp. Chicken Bouillon I used Better than Bouillon
- 1.5 cups Milk Whole or 2%
- 1 tbsp. Flour
- 1 cup Cheddar Cheese
Toppings of Choice
- Bacon Bits
- Scallions
- Cheddar Cheese
- Sour Cream
Instructions
- Chop Onion, Celery, Carrot and Garlic1 cup Onion, 1 cup Carrot, 1 tbsp. Garlic, 1 cup Celery
- Chop Potatoes into 1 inch pieces. This doesn't have to be exact, but should be uniform.6-7 large Russet Potatoes
- Turn Instant Pot to Saute function. Add in the onion, celery, carrot and garlic along with 1 tbsp. olive oil. Saute for 3-4 minutes or until onion looks transparent.1 tbsp. Olive Oil
- Add in potatoes, salt, pepper, soup, water, and chicken bouillon and stir. Set Instant Pot to high pressure for 5 minutes.1 tbsp. Salt, 1 tsp. Pepper, 10.5 ounces Cream of Chicken Soup, 4 cups Water, 1 tsp. Chicken Bouillon
- Quick Release the Instant Pot being very careful to place a towel over the valve to prevent spattering. Stir together the flour and milk. Pour it in and then add 1 cup of cheddar and stir.1.5 cups Milk, 1 tbsp. Flour, 1 cup Cheddar Cheese
- Top with your favorite toppings and enjoy!
Nutrition
Serving: 1.5cups | Calories: 281kcal | Carbohydrates: 35g | Protein: 11g | Fat: 10g