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.
3 pounds Yellow Potatoes, cut into 1/2-inch chunks
8 ounces Uncured Bacon, chopped
1 - 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
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 1/2 cups shredded cheddar cheese. 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.
- 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