This easy recipe for gluten free instant pot baked potato soup is a one pot meal made in 30 minutes. Using your pressure cooker this creamy soup is made with bacon, chicken broth and sour cream. This soup recipe is a perfect comfort food weeknight meal.
I add the potatoes, bacon, chicken broth, onion, garlic, salt, pepper and chives to my instant pot and cook on manual for 14 minutes. I let the steam release naturally and then remove the lid. While the soup is still hot I stir in the gluten free flour, sour cream, heavy whipping cream and cheddar cheese.
The soup is ready to serve hot. I like to top my soup with chopped green onions, bacon bits and a bit more shredded cheddar cheese. I think the leftover soup is even better the next day!
You can find more soup recipes here: My Favorite Gluten Free Soup Recipes
Jump to:
Ingredients
- Yellow Potatoes
- Uncured Bacon
- Chicken Broth
- Yellow Onion
- Minced Garlic
- Sea Salt
- Ground Black Pepper
- Dried Chives
- Gluten Free Flour
- Sour Cream
- Heavy Whipping Cream
- Cheddar Cheese
- Green Onions
Instructions
Add the potatoes, bacon, chicken broth, onion, minced garlic, salt, pepper and chives to the pot of your Instant Pot or pressure cooker. Stir to combine ingredients.
On manual setting cook for 14 minutes and then let the steam release naturally.
After the steam has released remove the lid and add the gluten free flour, sour cream, heavy whipping cream and 1 ½ cups shredded cheddar cheese. Stir to combine.
Serve the soup hot with the remaining ½ cup cheddar cheese sprinkled on top along with chopped green onions and extra bacon bits if you would like.
Gluten Free Instant Pot Baked Potato Soup Supplies
I get a lot of my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can’t get at my rural grocery stores! Use this link to get 25% off your first order!
Storage
After the soup has cooled to room temperature you can store the soup in an air tight container in the refrigerator for up to 5 days.
This soup also freezes really well. Store in freezer safe bags or containers for up to 1 month in the freezer.
If you like this recipe you might also enjoy:
Gluten Free Instant Pot Chicken and Mushroom Soup
Gluten Free Instant Pot Sausage and Kale Soup
Instant Pot Beef and Vegetable Soup
Gluten Free Instant Pot Cauliflower Cheeseburger Soup
Sheet Pan Mini Meatloaves and Sweet Potatoes
Gluten Free Instant Pot Baked Potato Soup
- Total Time: 29 minutes
- Yield: 6 servings 1x
- Diet: Gluten Free
Description
This easy recipe for gluten free instant pot baked potato soup is a one pot meal made in 30 minutes. Using your pressure cooker this creamy soup is made with bacon, chicken broth and sour cream. This soup recipe is a perfect comfort food weeknight meal.
Ingredients
3 pounds Yellow Potatoes, cut into ½-inch chunks
8 ounces Uncured Bacon, chopped
1 - 32 ounce Chicken Broth
1 small Yellow Onion, chopped
1 Tbsp. Minced Garlic
½ tsp. Sea Salt
½ tsp. Ground Black Pepper
2 tsp. Dried Chives
½ cup Gluten Free Flour
½ cup Sour Cream
½ cup Heavy Whipping Cream
2 cups Cheddar Cheese, shredded
Instructions
Add the potatoes, bacon, chicken broth, onion, minced garlic, salt, pepper and chives to the pot of your Instant Pot or pressure cooker. Stir to combine ingredients.
On manual setting cook for 14 minutes and then let the steam release naturally.
After the steam has released remove the lid and add the gluten free flour, sour cream, heavy whipping cream and 1 ½ cups shredded cheddar cheese. Stir to combine.
Serve the soup hot with the remaining ½ cup cheddar cheese sprinkled on top along with chopped green onions and extra bacon bits if you would like.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Soup
- Method: Instant Pot
- Cuisine: Gluten Free
Keywords: gluten free, meals, dinner, soups, vegetables, instant pot
Yes. For this recipe I chopped the raw bacon and then put it in the instant pot to cook. There is no need to cook the bacon before adding it to the soup ingredients to cook in the pressure pot.
The first night I make soup in my Instant Pot I let it cool completely. Then I put the lid on or plastic wrap over top and store it in the refrigerator. The next night when I want to reheat the soup I take it out of the fridge and remove the plastic wrap.
I place the stainless pot back in my Instant Pot and put the lid on making sure it's set to sealed. Then I press the manual button and set the time for 3 minutes. The soup will heat up while it's coming to pressure and it only takes a short amount of time to have hot soup ready to serve.
Leave a Reply