Good morning here we will give you a recipe loaded potato soup instant pot ip which is delicious The way preparing it is very very easy. You just need to be careful to get results from loaded potato soup instant pot ip which has aroma and taste that can evoke our tastes.

So that the result of loaded potato soup instant pot ip, what needs to be done is first from the type of material, next selection of fresh and good ingredients, to how to processing and serving it. No need doubt if want to prepare loaded potato soup instant pot ip delicious as long as you know the tricks and how to make this dish can become treat very special.

Ingredients and seasonings used for make

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. Prepare 6 cups chicken broth
6. Prepare 1 cup white wine
7. Use 1/4 cup ruffly chopped fresh basil
8. Prepare 1 TBSP dried thyme
9. Prepare 1/2 TBSP seasoned salt
10. Prepare 1/2 TSP black pepper
11. Take 1 cup heavy cream
12. Use 5.2 oz herb cheese spread cut into cubes I use Boursin
13. Prepare Garnishes
14. Prepare Croutons
15. Prepare Chopped green onion
16. Take Mild cheddar cheese
17. Use Fresh chopped parsley
18. Prepare 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. Ingredients to make Fully Loaded Baked Potato Soup in the Instant Pot. Remove veg and cook potatoes in broth.

How to make:process 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!

Puree potatoes and add remaining ingredients. Add baked potatoes and milk and heat through. I used red potatoes (which I think are the best potatoes) but you could also use yellow yukon gold potatoes or Russet potatoes. Add the potatoes to the pot. When the timer goes off turn the steam valve to quick release.

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