Instant Pot Loaded Potato Soup
Servings: 5
Calories: 329kcal
Ingredients
- Instant Pot Duo
- 2 Large Carrots peeled and diced
- 6 Medium Potatoes
- 1 Medium Onion peeled and diced
- 50 g Back Bacon diced
- 1 Tbsp Garlic Puree
- 1 Tbsp Olive Oil
- 3 Tbsp Greek Yoghurt
- 30 g Edam Cheese
- 100 g Soft Cheese
- 500 ml Vegetable Stock
- 2 Tbsp Mexican Seasoning
- Salt & Pepper
Instructions
- Place your onion, garlic and olive oil into the Instant Pot and cook on the saute setting (programme it for 10 minutes of sauteing). Stir it regularly and after a couple of minutes add the chopped bacon.
- Chop the potatoes (while keeping them in their skins) into small cubes and add it to the Instant Pot along with the onion.
- Mix well and make sure it is not sticking at the bottom.
- Add the carrots, seasoning and vegetable stock. Stir again.
- After it has finished its 10 minutes on saute set it to 10 minutes on the soup setting and place the lid on your Instant Pot.
- Remember to move the valve to sealing as you do it and it is done when you hear it beep six times.
- Leave it to cool down for 5 minutes then lift the lid off.
- Stir in the yoghurt and cheese then serve with some extra bacon and some biscuits.
Notes
For making vegetable stock I mixed 500ml of boiling water with 2 vegetable OXO cubes. You could also use some pre-made vegetable stock to the same liquid volume.
For the potatoes you can use any type apart from sweet potato. The best ones to use are new potatoes for flavour, but some cheap white potatoes are fine too.
Nutrition
Calories: 329kcal | Carbohydrates: 43g | Protein: 13g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 32mg | Sodium: 661mg | Potassium: 1325mg | Fiber: 10g | Sugar: 4g | Vitamin A: 4710IU | Vitamin C: 33.2mg | Calcium: 264mg | Iron: 10.8mg
Nutrition InfoPlease Note: Nutrition values are our best estimate based on the software we use at Recipe This and are meant as a guide. If you rely on them for your diet, use your preferred nutrition calculator.
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