Can I put raw bacon in the 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 bacon turns soft as it cooks in the broth, so if you love crispy bacon, sprinkle some extra cooked bacon bits on top when you serve it.

How do I reheat soup in my Instant Pot?

Reheat this soup on the stove, not under pressure. Thick, creamy soups like this one can scorch on the bottom of the Instant Pot. Warm it in a pot over medium low heat, stirring often, until it's hot all the way through. You can also microwave single bowls, stirring every minute. If the soup thickened in the fridge, stir in a splash of chicken broth or milk as it warms.

What kind of potatoes are best for potato soup?

I use yellow potatoes because they turn creamy but still keep a few tender chunks. Russets make a thicker, starchier soup, and red potatoes stay firmer and make a thinner soup.

How do I thicken potato soup?

Mash some of the cooked potatoes right in the pot, or turn on Sauté and let the soup simmer for a few minutes while you stir. The soup also thickens as it cools.

Can I make this potato soup without an Instant Pot?

Yes. Add everything except the flour, sour cream, cream, and cheese to a large pot, bring it to a boil, then simmer until the potatoes are tender, about 20 to 25 minutes. Turn off the heat and stir in the rest.

Can I make it with milk instead of heavy cream?

Yes, whole milk works for a lighter soup. It will be a little thinner, so mash a few more potatoes to thicken it up.

Gluten Free Instant Pot Baked Potato Soup (Easy Dump and Go)

Name: Gluten Free Instant Pot Baked Potato Soup
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
Ingredients: 3 pounds Yellow Potatoes, cut into 1/2-inch chunks; 8 ounces Uncured Bacon, chopped; 32 ounce Chicken Broth; 1 small Yellow Onion, chopped; 1 Tbsp. Minced Garlic; 1/2 tsp. Sea Salt; 1/2 tsp. Ground Black Pepper; 2 tsp. Dried Chives; 1/2 cup Gluten Free Flour; 1/2 cup Sour Cream; 1/2 cup Heavy Whipping Cream; 2 cups Cheddar Cheese, shredded; 3 Green Onions, chopped, for topping

Description

This gluten free Instant Pot baked potato soup tastes just like a loaded baked potato in a bowl. Everything goes into the pot at once with no sautéing or draining, so it's one of the easiest comfort food dinners you can make. It's thick, creamy, and even better as leftovers.

Ingredients

Scale

3 pounds Yellow Potatoes, cut into 1/2-inch chunks
8 ounces Uncured Bacon, chopped
32 ounce Chicken Broth
1 small Yellow Onion, chopped
1 Tbsp. Minced Garlic
1/2 tsp. Sea Salt
1/2 tsp. Ground Black Pepper
2 tsp. Dried Chives
1/2 cup Gluten Free Flour
1/2 cup Sour Cream
1/2 cup Heavy Whipping Cream
2 cups Cheddar Cheese, shredded
3 Green Onions, chopped, for topping

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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. Whisk the flour into the heavy cream until smooth, stir it into the soup, and simmer on sauté for 2 to 3 minutes, stirring, until it thickens. Then press cancel and stir in the sour cream and 1 1/2 cups shredded cheddar cheese (1/2 cup at a time so it melts smoothly). Stir to combine.

Serve the soup hot with the remaining 1/2 cup cheddar cheese sprinkled on top along with chopped green onions and extra bacon bits if you would like.

If you made this recipe please leave a star rating and comment below. It helps other readers find this recipe and means so much to me.

Notes

Timing: The Instant Pot takes about 10 to 15 minutes to come to pressure, and the natural release takes another 10 to 20 minutes. Plan on about 1 hour from start to finish.

Potatoes: Cut the potatoes into even ½ inch pieces so they cook at the same rate. For a thicker soup, mash some of the potatoes in the pot after cooking.

Dairy: Turn off the heat before stirring in the sour cream, cream, and cheese so the soup stays smooth.

Broth: Check that your chicken broth is labeled gluten free.

Storage: Refrigerate up to 5 days or freeze up to 1 month. Stir in a splash of broth when reheating if the soup is too thick.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Soup
Method: Instant Pot
Cuisine: American