Instant Pot Potato Soup (Outback Steakhouse Copycat Recipe)
This Instant Pot Potato Soup is a gluten-free Outback Steakhouse copycat and tastes incredibly delicious and this recipe makes enough to feed the family.
Servings: 4 servings
Calories: 621kcal
Equipment
Ingredients
- 2 tablespoon butter
- 1 onion diced small
- 3 cloves garlic minced
- ¼ cup cornstarch
- 4 cups chicken stock 1 32 oz container
- 8 potatoes scrubbed, peeled, and diced into small pieces
- 1 ¼ teaspoon salt
- 1 teaspoon pepper
- 1 can cream of chicken 10.5 oz
- 1 cup half & half
- 2 cups cheddar cheese
- bacon cooked and into bits
- scallions diced
Instructions
Saute
- Set Instant Pot to Saute and melt butter.
- Add in onions and garlic and stir.
- Add in the 4 cups of chicken stock.
- Press CANCEL.
- Deglaze the pot by scraping any stuck-on bits with
Pressure Cooking
- Add in potatoes, and cream of chicken. Don't stir - close the lid.
- Set the timer to manual for 15 minutes.
Saute
- Allow pressure to release naturally for about 10 minutes.
- Set the pot to Saute.
- Release lid and add in half & half, cheddar cheese, salt, and pepper to taste.
- Create a cornstarch slurry by combining ¼ cup of cornstarch with 3 tbsps of water before adding it to the pot.
- Allow the pot to saute for a couple of minutes.
- Press cancel and serve.
- Garnish soup with cheese, bacon, and scallions.
Notes
After getting feedback that some Instant Pot users were experiencing the "burn notice" I have increased the broth in this recipe to help correct the issue with some pots.
Add additional half & half to reach your desired creaminess.
Nutrition
Serving: 1serving | Calories: 621kcal | Carbohydrates: 68g | Protein: 24g | Fat: 29g | Saturated Fat: 15g | Polyunsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 79mg | Sodium: 1505mg | Fiber: 5g | Sugar: 8g
