Description
This Instant Pot dairy-free baked potato soup is made with minimal ingredients but packs all the flavors of a loaded baked potato! It’s also Whole30 compliant and paleo friendly!
Ingredients
Scale
- 5-6 medium large russet potatoes (6-7 if you are using small-medium)
- 2 slices bacon - I like the no-sugar bacon from Pederson Farms or Applegate
- 3 1/2 cups chicken broth
- 1/2 a white onion, chopped
- 1/3 cup coconut milk
- 1 tbs ghee (use vegan butter or olive oil if strictly dairy-free)
- salt and pepper to taste (I used 1 tsp salt)
Garnishes
- green onions
- chives
- cheddar and sour cream if preferred (not Whole30 compliant)
Instructions
- Turn instant pot to saute mode and when hot, add in ghee. Once ghee is melted, add in chopped onion and sauté for 1-2 minutes
- Turn off sauté mode and add diced potatoes and chicken broth. Pressure cook on high for 8 minutes
- Once cooking is complete, turn valve to venting for a quick release (watch out for the steam!). Add in coconut milk and salt and pepper.
- Use an immersion blender to blend soup to your desired texture. If you dont have an immersion blender you can use a regular blender, just be careful to blend once the soup has cooled a bit. You can blend it in batches or blend half and keep half unblended for chunks of potatoes
- Serve in 4 bowls with desired toppings
Notes
- Add 1 tbs nutritional yeast for a cheesy flavor
- If your soup is too thick, add a 1/2 cup of chicken broth
- If your soup is too thin for your liking, add 1 tbs arrowroot powder mixed with 2 tbs water to thicken
- Time listed does not include time it takes the IP to come to pressure
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 272
- Fat: 8.9
- Carbohydrates: 42.1
- Protein: 7.8
