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Home » Instant Pot Potato Soup

Instant Pot Potato Soup

January 17, 2018 *This post may include amazon links. As an Amazon Associate, I earn from qualifying purchases.

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Created by Angie on January 17, 2018

  • Prep Time: 15m
  • Cook Time: 25m
  • Total Time: 1h 30m
  • Yield: makes 12 cups

Ingredients

  • 6 medium Russet Potatoes, diced into small pieces
  • 1/2 teaspoon pepper
  • 1 cup shredded mozzarella cheese
  • 1/2 cup bacon bits
  • 2 cups milk
  • 4 ounces cream cheese, softened
  • 2 teaspoons onion powder
  • 1 teaspoon Badia Complete Seasoning
  • 1 cup chicken or vegetable broth
  • 2 garlic cloves, minced
  • 3 tablespoons butter
  • 1/4 teaspoon salt

Instructions

  • Wash and dice the potatoes into small/medium pieces.
  • (Peel if you want)
  • Select the Saute Button on the Instant Pot and set it to normal.
  • Add butter and melt. Add minced garlic and saute for 1-2 minutes.
  • Hit the Cancel Button.
  • Add in the potatoes.
  • Pour the broth into a small bowl and stir in the complete seasoning and onion powder.
  • Pour broth over potatoes.
  • Put the lid onto the Instant Pot and seal it, making sure the vent on top is in the correct position.
  • Cook on high pressure for 25 minutes.
  • When it\'s done cooking, let it natural release for 15 minutes and then use the quick release on top to depressurize the Instant Pot.
  • Open the lid and use a potato masher (or large fork) to mash the potatoes.
  • Stir in the cream cheese.
  • Pour in the milk and stir.
  • Sprinkle in the bacon bits and mozzarella cheese, stir until cheese is melted.
  • Stir in the salt and pepper. Taste and add more seasoning if needed.
  • (Add more milk if you want it to be even thinner)
  • Print

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