Pressure Cooker Baked Potato Soup
Thick, creamy, Pressure Cooker Potato Soup is insanely healthy and simple to make. Perfect for any day of the week!
- Author: Marci
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Pressure cooker
- Cuisine: American
- 2 1/2 – 3 pounds baking potatoes peeled and cut into quarters
- 1 medium head of cauliflower, cored and coarsely chopped
- 1 bunch scallions – white part for soup, green for garnish
- 2–3 teaspoons salt
- black pepper
- 4 cups chicken or vegetable broth
- 1–2 cups milk (skim, 1%, 2%, whole, or cream)
- Toppings – bacon, shredded cheese, peas, sour cream, butter, ham, green part of scallions, etc.
- Place potatoes, cauliflower, scallion whites, salt, pepper, and broth to the pressure cooker pot. Cook at high pressure for 15 minutes.
- When cooking is complete, use a natural release for 10 minutes and then release any remaining pressure.
- Carefully puree the soup with an immersion blender directly in the pot or ladle into a blender and blend until smooth. May have to blend in 2 batches in the blender – be careful not to overfill and cover with a hand towel to prevent being burned.
- Add 1-2 cups of milk and blend to combine. Add extra salt and pepper to taste.
- Serve hot with all the toppings your heart desires!
- Store in the refrigerator for up to a week.
- I’ve never tried freezing this soup before, but I suspect with the milk, it may not freeze very well.
Keywords: instant pot soup, comfort food, creamy soup