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–+ servings
Instant Pot Baked Potato Soup served in a home-style presentation.
Dr. J’s Kitchen

Instant Pot Baked Potato Soup

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Russet potatoes cook with bacon, onion, garlic, thyme, and rosemary in chicken broth for this creamy Instant Pot soup. Stir in milk and sour cream, then finish with the crisp bacon.
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Servings: 8 servings
Course: Dinner
Cuisine: American
Ingredients Method Video Notes

Ingredients
  

  • 5 slices bacon, cut crosswise into small strips
  • 3 lbs. russet potatoes, peeled and cut into ½” dice
  • 1 medium onion, diced
  • 4 cloves garlic, minced
  • ½ tsp. dried thyme
  • ½ tsp. dried rosemary
  • 2 tsp. kosher salt
  • 6 C chicken stock/broth, low sodium
  • ¼ C all-purpose flour
  • 4 T unsalted butter, softened
  • 1 C, whole milk
  • 1 C sour cream (more to serve)

Method
 

  1. Set your Instant Pot to Sauté, “normal”. When hot, add your bacon. Cook till browned and crispy, about 5 minutes.
  2. When done, take the bacon out of the pot and reserve. Leave the bacon fat (drippings) in the pot.
  3. Add the diced onion to the pot. Cook 3 minutes until softened.
  4. Add in the garlic, thyme, rosemary and cook for 30 seconds.
  5. Pour in 2 cups of the chicken stock and scrape the bottom of your Instant Pot until clean. This step is important to avoid a “burn notice”.
  6. Press Cancel.
  7. Add in the rest of the chicken stock, along with the diced potatoes and kosher salt.
  8. Give it all a stir.
  9. Place the cover on the Instant Pot. Seal.
  10. Set the Instant Pot to Pressure Cook, “more” or “high”. Set for 6 minutes.
  11. When time is up, click cancel.
  12. Quick release by pressing or sliding the release valve. Wait until all the pressure has been released and the pin drops. It’s now safe to open the top of the Instant Pot.
  13. Turn the Instant Pot to sauté “normal”.
  14. Add the softened butter and flour into a small mixing bowl. Using a fork, mix till the flour and butter are completely combined.
  15. Add the flour and butter mixture to the Instant Pot. Stir till combined. This will thicken your soup. Let cook for 2-3 minutes.
  16. Press Cancel.
  17. Using an immersion blender, blend till desired consistency. You could also use a potato masher if you like your soup a bit chunky.
  18. Take a ladle full of hot liquid and add to your sour cream. Mix till combined (this will temper the sour cream).
  19. Finally, add the sour cream and milk to the soup and cook another minute or two till all the flavors combine.
  20. You’re now ready to serve! Top with the reserved bacon, chopped chives, extra sour cream and shredded cheese. Enjoy!

Video

Notes

Toppings: shredded cheddar cheese, bacon, chopped chives, and sour cream.
Dr. J uses an 8-quart Instant Pot for this recipe.

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