Instant Pot French Onion Baked Potato Soup
- Ready In:
- 3 lbs yukon gold potatoes, scrubbed (unpeeled)
- 4 cups low sodium chicken broth
- kosher salt & freshly ground black pepper
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter, divided
- 3 large yellow onions, peeled and cut into 1/4-inch slices
- 6 ounces bacon, preferably slab, cut into 1/4-inch cubes
- 1 1⁄4 cups milk, plus additional as necessary
- 1⁄2 cup heavy cream
- 2 1⁄2 cups coarsely grated cheese, such as cheddar, gruyere
- 2 tablespoons coarsely chopped thyme leaves
- finely chopped chives, for serving
- sour cream, for serving
- Place potatoes, broth, and 1 tablespoon salt into Instant Pot. Close lid, set pressure to high, and cook 20 minutes. Allow Instant Pot to remain on warm setting.
- Meanwhile, in a large skillet over medium-high heat, warm olive oil and 1 tablespoon butter until melted. Add onions, season generously with salt, and cook, stirring occasionally, until deeply golden and caramelized, about 25 minutes. If necessary, add 1-2 tablespoons water to skillet to prevent burning, scraping bottom of pan to incorporate caramelization. Adjust heat as necessary to prevent burning.
- In a small skillet, cook bacon over medium heat, stirring occasionally, until crisp. Remove with a slotted spoon to a paper towel-lined plate.
- If necessary, release pressure manually on Instant Pot. Using an immersion blender, blend potatoes and broth until nearly smooth. Add milk, cream, and remaining 2 tablespoons butter. Blend to combine. Fold in half of cheese, half of caramelized onions, and thyme. Season to taste with salt and pepper. If soup is too thick, thin to desired consistency with additional milk.
- Serve, garnished with reserved cheese, reserved onions, chives, sour cream, and bacon.
Questions & Replies
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The recipe is good, but why use so many different pots and pans? Instant Pot has a saute feature. Pre-prep everything (cut-up bacon, onions, potatoes, etc.). Then, put a little oil, bacon and onions into the Instant Pot and saute, stirring with a wooden spoon. Then, when onions are caramelized, add small diced potatoes and broth, as well as herbs and spices to taste and let pressure cook for 15 minutes, then let pressure release on its own. I would not use the stick blender, only because I prefer some lumps, but if you prefer it smooth, Russet potatoes hold up to stick blenders a bit better. Finish with milk, cream and let warm for about 10 minutes, then serve topped with cheese, bacon and chopped green onions or chives. AWESOME!