Good afternoon I are going to share those Again looking for a loaded potato soup instant pot ip recipe that is appetizing The method of making it is very not too difficult. Just need patience and persistence. So that loaded potato soup instant pot ip has aroma and taste that can arouse appetite.

In order for the taste of loaded potato soup instant pot ip, you need to pay attention first from the type of ingredients, then selection of ingredients that are good to how to make and serve it. No need Confused if want prepare loaded potato soup instant pot ip delicious as long as you know the trick and how to make this dish can become treat very special.

Ingredients and seasonings used in prepare

1. Prepare 4 TBSP (half stick) of salted butter
2. Take 1 medium onion diced
3. Prepare 8 cloves garlic minced
4. Prepare 4 pounds potatoes pealed and chopped into 1 inch pieces
5. Take 6 cups chicken broth
6. Use 1 cup white wine
7. Prepare 1/4 cup ruffly chopped fresh basil
8. Prepare 1 TBSP dried thyme
9. Prepare 1/2 TBSP seasoned salt
10. Take 1/2 TSP black pepper
11. Prepare 1 cup heavy cream
12. Prepare 5.2 oz herb cheese spread cut into cubes I use Boursin
13. Take Garnishes
14. Prepare Croutons
15. Use Chopped green onion
16. Use Mild cheddar cheese
17. Take Fresh chopped parsley
18. Take Crumbled bacon

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Turn off Saute function and transfer contents to a small bowl. Add the potatoes to the pot. When the timer goes off turn the steam valve to quick release.

Step by step to make Loaded potato soup instant pot ip:

1. Turn on instant pot to saute high/more setting. When reads hot add in butter.
2. When butter has melted add in onion and cook stirring occasionally for 5 minutes.
3. Add in the garlic and cook for another 3 minutes again stirring occasionally.
4. Add in the broth and wine. Stir and scape bottom of the pot to remove any bits.
5. Stir in potatoes, basil, thyme, season salt, and black pepper.
6. Seal instant pot and cook on high pressure for 8 minutes. When finished, quick release the pressure.
7. Stir in heavy cream and cheese spread until melted. Turn off pot.
8. If you want it thicker. Mix 2 TBSP corn starch and 2 TBSP water in a bowl. Turn to saute high. When soup starts bubbling, stir in the mixture until it thickens. Turn off instant pot.
9. Ladle into bowls and top with garnishes.
10. Enjoy!!
11. Done and ready to serve!

Remove the lid and stir the soup. In a small bowl whisk together cold milk and cornstarch. Cook the potatoes: This recipe for Instant Pot loaded baked potato soup starts by cooking potatoes in the pressure cooker. I used red potatoes (which I think are the best potatoes) but you could also use yellow yukon gold potatoes or Russet potatoes. When the timer goes off, turn to vent steam and release pressure.

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