Instant Pot Loaded Baked Potato Soup
Instant Pot Loaded Baked Potato Soup - a comforting bowl of goodness, made with zero fuss in the Instant Pot! Soup is dairy free and Whole30 approved - toppings optional!
Servings: 6 servings
Calories: 248kcal
Equipment
- Instant Pot
Ingredients
- 5 medium russet potatoes, peeled and cubed
- 1 cup cauliflower florets
- 2 stalks celery, chopped
- 2 teaspoons minced garlic
- 2 teaspoons sea salt
- 3.5 cups broth (low sodium chicken or vegetable)
- 1 cup canned coconut milk
For Toppings
- shredded cheese
- green onions
- crumbled bacon bits
- sour cream
Instructions
- Combine the potatoes, cauliflower, celery, garlic, salt, broth, and milk in the Instant Pot. Stir.
- Seal the lid and cook for 8 minutes on the Manual setting.
- When cycle completes, release pressure manually and remove the lid.
- Puree the soup with an immersion blender until smooth. If you like a chunkier soup, remove some of the cubed potatoes with a slotted spoon before pureeing, then return to the soup.
- Garnish with desired toppings.
Notes
*Nutrition facts do not include toppings
Nutrition
Calories: 248kcal | Carbohydrates: 38g | Protein: 5g | Fat: 10g | Saturated Fat: 9g | Sodium: 1354mg | Potassium: 937mg | Fiber: 4g | Sugar: 4g | Vitamin A: 352IU | Vitamin C: 20mg | Calcium: 41mg | Iron: 2mg