Quick And Easy Gluten Free Baked Potato Soup Instant Pot Food

QUICK AND EASY GLUTEN FREE BAKED POTATO SOUP (INSTANT POT)

Steps:

• Add 1 Celsius water back into pressure cooker and place peeled potatoes on wire trivet. Set pot to 15 minutes, high pressure.
• While potatoes cook, cut bacon into 1/2 inch strips using kitchen shears. Cook until crispy in a large pot (you will later use this pot for your soup). Pour off most of the grease into a heat-resistant glass mug to cool.
• Add in onion and sauté until tender. Drain off any additional grease (you can soak it up with a paper towel).
• Add in chicken broth, salt, pepper, and frozen peas and bring to a boil.
• When potatoes finish cooking, quick release the steam and move to a cutting board using tongs. Cut into cubes and dump into the soup pot.
• Boil for 5 minutes.
• Dissolve cornstarch into cool water. Pour into boiling soup and cook an additional 5 minutes, stirring often. Soup will thicken.
• Turn heat to medium-low. Add in cheese, sour cream, and milk. Heat until cheese is melted into soup and soup is smooth. Do not boil.
• Serve and enjoy! Refrigerate leftover soup for an easy lunch or dinner! You can also freeze leftovers, but the soup will not be as smooth.

INSTANT POT BAKED POTATO SOUP

Steps:

• Turn Instant Pot and add bacon sliced into half inch sections.
• Stir bacon periodically until crisp, then remove and set aside.
• While the bacon cooks, dice onion. Add onion to bacon grease and stir with a wooden spoon to get up browned bits. Turn off Instant Pot off, and leave onion.
• Wash potatoes, and cut into bite size cubes. Add to Instant Pot, along with parsley, salt, pepper, and chicken stock, then stir. Close Instant Pot, and ensure vent is set to seal.
• Cook for eight minutes, then let NPR for 10 minutes. Carefully open.
• Use immersion blender to lightly puree with seven quick zips. Leave plenty of potato chunks.
• Add milk and stir. Slowly add small handfuls of cheese, stirring until melted between each addition.
• Serve immediately. Top with reserved bacon and additional shredded cheese.
• Keep leftovers in a tightly sealed container in the fridge for 2-3 days.