INSTANT POT

POTATO SOUP

30 MINUTE RECIPE

TWOSLEEVERS.COM

WHY YOU'LL LOVE IT

– Fast. Ready in under 30 minutes with the help of your Instant Pot. – Easy. A simple pour and cook recipe that makes dinner a breeze. – Versatile. Top with your perfect combination of garnishes to make your Instant Pot Potato Soup perfectly customized for your tastebuds. – Gluten Free. Unlike many Instant Pot soups, this loaded potato soup doesn't have any pasta and is completely gluten-free.

TWOSLEEVERS.COM

INGREDIENTS

– Potatoes- I use Russet potatoes for this dish, but you can also use cubed Yukon Gold or Red Potatoes for an equally delicious bite. – Chicken Broth- This is the base of the creamy broth in the soup. – Bacon- This really gives a ton of flavor to the dish. For a vegetarian version, omit. – Cheese- Adds a salty, flavorful element to the soup. – Heavy Cream- Makes the base of the soup perfectly creamy and thick. – Onion- The sweetness of the cooked onion balances the saltiness of the bacon and cheese. – Salt – Pepper – Garlic Powder

TWOSLEEVERS.COM

STEP 1

Peel the potatoes and cut them into 1/2" cubes.

TWOSLEEVERS.COM

STEP 2

Finely dice the onions and cut the bacon into small chunks.

TWOSLEEVERS.COM

STEP 3

Turn the Instant Pot to saute. Once the inner liner is hot, dump the bacon and onions inside. Cook until the bacon is slightly crisp and the onions are translucent.

TWOSLEEVERS.COM

STEP 4

Use the chicken broth to deglaze the bottom of the pan. Place the cubed potatoes and spices into the Instant Pot liner.

TWOSLEEVERS.COM

STEP 5

Place the lid on the Instant Pot and cook under high pressure for 4 minutes. Once the cooking time is complete, allow the pressure to naturally release for 10 minutes and then manually release all remaining pressure.

TWOSLEEVERS.COM

STEP 6

Remove the Instant Pot lid and stir in heavy cream and cheese until the cheese is melted.

TWOSLEEVERS.COM

STEP 7

Ladle a bowl full and garnish with additional cheese, bacon, and green onions and serve hot.

TWOSLEEVERS.COM