Instant Pot Spicy Potato Soup Food

POTATO SOUP

Potato Soup image

Learn how to make a baked potato-style soup with our Instant Pot® Potato Soup recipe that transforms everyday ingredients into the ultimate comfort food. This recipe delivers everything you love about loaded baked potatoes in a creamy, delicious soup that you can customize with your favorite baked potato toppings! Chicken broth provides the perfect savory base for the soup, and the Instant Pot® makes preparation fast and easy.

Provided by Campbell's®

Categories Dinner

Yield 6 servings

Number Of Ingredients 8

Ingredients

4 slices bacon (diced)
1 large yellow onion (chopped (about 1 cup))
2 cloves garlic (minced)
2 lbs russet potatoes (peeled and cut into 1/2 inch pieces (about 6 cups))
4 cups Swanson® Chicken Broth
1/4 cup sour cream
1/2 cup shredded Cheddar cheese
2 green onions (sliced (about 1/4 cup))

Steps:

On a 6 quart Instant Pot®, select the Saute setting. Add the bacon and cook until crisp, stirring often. Remove the bacon to a paper towel. Pour off the fat. Add the yellow onion and cook for 2 minutes, stirring occasionally. Add the garlic and cook and stir for 30 seconds. Press Cancel.
Add the potatoes and broth. Lock the lid and close the pressure release valve. Pressure cook on High pressure, setting the timer to 6 minutes (timer will begin counting down once pressure is reached- it takes about 15 minutes). When done, press Cancel and use the quick release method to release the pressure.
Stir in the sour cream. Using an immersion blender, blend the soup in the pot until desired consistency. Season to taste. Serve topped with the cheese, bacon and green onion. Top with additional sour cream, if desired.

INSTANT POT® SPICY POTATO SOUP

Instant Pot® Spicy Potato Soup image

I just made this up on the fly. It has just a bit of a zing but is not anywhere near painful. Measurements are approximated since I was just making it up as I went. Please feel free to leave feedback. Hope you enjoy!

Provided by Holly G Newton

Time 50m

Yield 6

Number Of Ingredients 15

Ingredients

2 teaspoons olive oil
1 pound bulk hot Italian pork sausage
½ medium onion, diced
1 tablespoon minced garlic
salt and ground black pepper to taste
2 large potatoes, chopped
4 medium sweet peppers, chopped
½ cup finely chopped pepperoncini
2 (10.5 ounce) cans condensed cream of chicken soup
1 (15 ounce) can whole kernel corn, drained
1 (14.5 ounce) can green beans, drained
1 (8 ounce) package chopped kale
2 cups milk
1 pinch chili-lime seasoning (such as Tajin®)
1 cup shredded Mexican cheese blend

Steps:

Turn on a multi-functional pressure cooker (such as Instant Pot®), add oil, and select Saute function. Add sausage to the hot pot; cook and stir until browned and crumbly, 5 to 7 minutes. Add onion, garlic, salt, and pepper and cook until fragrant, about 30 seconds. Cancel Saute function and drain grease.
Add potatoes, sweet peppers, onion, and pepperoncini to the pot. Add condensed soup, corn, green beans, and kale, then pour in milk. Season with chili-lime seasoning, salt, and pepper and stir to combine. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
Serve with Mexican cheese sprinkled over top.

Nutrition Facts : Calories 619 calories, Carbohydrate 60.6 g, Cholesterol 76.7 mg, Fat 31 g, Fiber 8.3 g, Protein 28 g, SaturatedFat 12.9 g, Sodium 2176.6 mg, Sugar 11.6 g

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