Baked Potato Soup

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Mix the 1 cup of Milk with 2 tablespoons of corn starch. You'll have to stir this occasionally as the starch settles. You can leave out this step and forego the corn starch if you want runnier soup. Keep this mixture to the side and stir occasionally until its needed.

Step 2

Saute chopped Bacon in Instant Pot until crispy or desired doneness. Do not move the bacon much during cooking or else you won't get goodness burnt to the bottom.

Step 3

Remove the Bacon from the pot but leave the burnt goodness and the bacon grease. If there is more than 1/4 cup worth of grease, it may be worth draining unless you like it like that.

Step 4

Saute Onions in the bacon grease. Cook until translucent and deglaze the goodness that the bacon left so it can join the onion. A wooden spoon does wonders for this.

Step 5

Add the garlic, potatoes, and stock to the pot and give it a stir.

Step 6

Stop the Saute and use the Pressure Cook button to cook at high pressure for 3 minutes.

Step 7

When it switches to keep warm, quick release the pressure with the valve.

Step 8

Give the potatoes a light mashing, but leave plenty of chunks. Stir in the Milk and Starch mixture and the Heavy cream.

Step 9

Stir in the Sour Cream until it is uniform

Step 10

Stir in the cheese until it is uniform

Step 11

Turn off the instant pot, serve into bowls or mugs and top with the bacon, green onions, and more cheese.