This Baked Potato Soup recipe is another in the “made easier with the Instant Pot” series. In reality, you could make the entire thing in the instant pot without going to your stove top if you wanted. I did use the stovetop to heat the milk for this one, but I could have nuked it to warm it up. Baked potato soup is one of my all time faves. It’s filling and hearty, exactly what a cold weather soup should be. I have even converted Rob!!
I have to say, I love how easy it is to cook potatoes in the Instant Pot. You can get perfectly soft potatoes every time in about 20 minutes or so. This was my first time using russet potatoes with it and they turned out just as well as the golds I normally use. One thing I have learned to watch out for though is if you uses a steamer basket with handles, make sure they get tucked in when you attach the lid. It doesn’t take much for the lid to not seal properly which will prevent the pressure from building.
The other cool thing about the Instant Pot is that by using the saute function, you can then make the rest of the soup. I made the roux and milk base in it with no effort and additional cleaning required. Rob definitely appreciates dishes like this that require very little clean up.
Instant Pot Baked Potato Soup
- 5 Russet Potatoes peeled and cubed
- 3 Tbs Butter
- 3 Tbs Flour
- 3.5 Cups 2% Milk warmed
- 1 Scallion chopped
- Bacon cooked and crumbled
- Cheddar Cheese
- Sald & Pepper to taste
- Rinse the potatoes under cold water for a minute or two.
- Put 1.5 Cups of water in the Instant Pot, put the potatoes in a steamer basket. Cook on High Pressure for 10 Minutes with a 5 minute natural release. Make sure if you have a steamer with handles they tuck in to ensure the seal forms.
- Remove the potatoes and rice, mill, or mash.
- Pour out the water and dry out the Instant Pot. Using the saute function on low, melt the butter and then whisk in the flour to form the roux (make sure to salt and pepper during this step). Allow to brown slightly.
- Add the warmed milk and simmer for about 7-8 minutes.
- Add the riced potatoes and half the scallion back in about half way through and stir in to desired smoothness. Salt and pepper again at this point for desired taste. Cook another 4-5 minutes.
- Top with cheddar, bacon bits, and remaining scallion.