Loaded Baked Potato Instapot Recipe
Doesn't the cold weather want to make you load up on steamy comfort food? I know I do! 🙋
Nothing better than having to wait only 6 minutes to have it with this recipe!
Loaded Baked Potato Instapot Recipe
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Author: Jenna Ahn
- prep time: 10 minutes
- cook time:10 minutes
- total time:20 minutes
Servings:10 servings
Ingredients:
• 1 Tablespoon butter
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 cups chicken broth
• 5-6 medium sized russet potatoes, peeled and chopped into 1 inch cubes
• 4 carrots, peeled and chopped
• Salt, to taste
• black pepper to taste
• 1 cup milk
• 1 tablespoon flour
Garnish:
• 5-6 slices no-nitrates, free range bacon, (cooked and chopped)
• sliced green onions
• shredded cheddar cheese, from grass-fed milk
• Unflavored grass-fed yogurt, I like Straus!Instructions:
- Add butter to the Instant Pot and turn on the sauté button. Once butter is melted, add in the onions and cook for 3-4 minutes until soft. Add in the garlic and cook for one additional minute until fragrant, stirring constantly so that garlic does not burn.
- Add the chicken broth, potatoes, carrots, salt, and pepper to the pot, and stir well. Place the lid on the Instant Pot and turn the vent valve to "sealing." Cook over manual high pressure for 10 minutes, then quick release the pressure.
- Meanwhile, stir together the milk and flour in a small bowl to create a slurry. Set aside.
- Once the steam has completely released and the pin has dropped on the lid, open the lid and stir in the slurry. Turn the pot to sauté and cook the soup for 4-5 minutes, until thickened. You can use a potato masher to get a smoother consistency if desired (great for kids!)
- Serve garnished with chopped bacon, green onions, and more cheese. Enjoy!
