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Welcome, dear reader, to my recipe article for a Quick and Easy Gluten Free Baked Potato Soup (Instant Pot) Recipe. I am a great lover of soup, and there is nothing quite as comforting as a hot bowl of potato soup on a chilly winter’s day. However, with gluten sensitivity, dairy intolerance or dietary restrictions, enjoying the food we love can be challenging – but not impossible!
In this recipe, we have combined the delightful flavors of an oven-baked potato with the ease and efficiency of Instant Pot cooking. It’s healthy and delicious, without compromising your dietary preferences.
You might be wondering why an Instant Pot? Well, it’s perfect for busy families who want dinner ready in no time at all. With this recipe, you could have a piping hot bowl of baked potato soup in less than 30 minutes. Hats off to our pressure cooker that saves us so much time in the kitchen! Keeping that in mind, let’s get started on creating this flawless comfort food – gluten-free baked potato soup.
Why You’ll Love This Recipe
Dear readers,
As a nutritionist and food blogger, I have tested out many recipes in my kitchen. But trust me when I say this, my Gluten-Free Baked Potato Soup made in an Instant Pot is the ultimate comfort food that you cannot miss.
This hearty soup has all the flavors of traditional baked potatoes, and it is gluten-free and dairy-free which makes it a healthy alternative for those with dietary restrictions. Plus, cooking it in an Instant Pot saves time without sacrificing taste.
One reason why you’ll love this recipe is its simplicity. It only requires 10 minutes of preparation and 15 minutes of cook time, which means dinner will be served in less than half an hour! The ingredient list is also effortless to obtain, and you can easily find them in your local grocery store.
Another reason why this recipe is exceptional is its versatility; it’s an ideal dish for all seasons. During the chilly winter months, it’s comforting to have a warm bowl of soup with a slice of freshly baked bread. In contrast, on a hot summer day, having chilled potato soup as an appetizer will help cool you down.
Lastly, this recipe can be customized to your taste preferences. You can add your excellent toppings like shredded cheese or sour cream to make it even more loaded. If you’re feeling adventurous, try adding some jalapenos or red pepper flakes to add spice.
In conclusion, whether you’re short on time or looking for a delicious new recipe that caters to your dietary needs, my Gluten-Free Baked Potato Soup recipe made in the Instant Pot is perfect for you. It’s simple to make, versatile, and customizable- making it one of the ultimate comfort foods that your family will love!
Ingredient List
Let’s dive into the ingredients for this Quick and Easy Gluten-Free Baked Potato Soup (Instant Pot) Recipe. Here are the required ingredients:
Sour Cream: Nothing is more refreshing than a dollop of sour cream to garnish your potato soup, but if you prefer a dairy-free option you can use coconut cream or cashew cream instead.
Water: We will be using water to cook our potatoes and dilute the soup to your desired thickness.
Cornstarch: Use cornstarch as a thickener. It helps to give the soup an optimal consistency.
Sweet Onion: A sweet onion will add some delicious flavor to our potato soup recipe, but you can use white, red or yellow onions instead.
Pepper & Salt: Season to taste with salt and pepper.
Chicken Broth & Water: Use these two ingredients to create a rich and savory base for your soup. We recommend using organic and gluten-free chicken broth for this recipe.
Russet Baking Potatoes: The star of the show! The russet potatoes will give your soup that classic baked potato flavor. If you cannot find russet potatoes, Yukon gold potatoes or cubed red potatoes can also work well.
Bacon: Adding slightly crispy fried bacon crumbs on top of your soup adds both visual appeal and a burst of salty aroma in every bite.
With these simple ingredients, we can create a filling and comforting potato soup that won’t disappoint.
The Recipe How-To
Before we start cooking, we need to gather all the ingredients first. We are going to use russet baking potatoes, sweet onion, bacon, and a few other ingredients to create this savory dish.
First, peel and dice 6 large russet potatoes into 1-inch cubes. Next, chop the sweet onion as finely as possible. You might want to use a food processor for this step as it can be quite time-consuming. Finally, dice the bacon into small pieces.
Getting Started with the Instant Pot
Now that all the ingredients are prepped, it’s time to start cooking! To begin, turn on your Instant Pot and select the “saute” function. Once heated up, add in the diced bacon and cook until crispy. Remove from the pot and set aside.
Add in the diced onions and cook until they are translucent for about 2 minutes. Make sure to stir frequently so they don’t burn.
Cooking the Potatoes
Now it’s time to add in the star of our dish – the cubed potatoes! Add them to the pot and stir with onions for around 1-2 minutes.
Next, add 4 cups of chicken broth or water (if you prefer vegetarian version) to your Instant Pot which covers most of the potatoes. Then close and lock the lid making sure that pressure release valve is set to sealing position.
Set your Instant Pot on manual high pressure for 10 minutes.
Blending into Creamy Soup
When 10 minutes is up allow natural release pressure for 5 min then quick release remaining pressure making sure all pressure has been safely released before unlocking and removing lid.
Use an immersion blender (recommended tool) or a traditional counter-top blender with great caution when blending hot ingredients if not using immersion blender, transfer mixture in batches into the blender to purée until smooth.
After blending until your desired texture, add 1 cup of water and stir thoroughly.
Thickening the Soup
To thicken up the soup a bit, combine 2 tbsp of cornstarch with 2 tbsp of water, then add it into the pot. Stir until well combined and the soup starts to thicken.
Finally, add salt and pepper to taste.
Garnishing and Serving
Now that your delicious gluten-free baked potato soup is ready to be served, add a dollop of sour cream (or dairy-free substitute) on the top along with some chopped green onions (optional). You may also like to serve it with gluten-free bread, crackers or a green salad.
Enjoy!
Substitutions and Variations
One of the joys of making a recipe your own is experimenting with substitutions and variations that suit your taste, dietary restrictions, or ingredient availability. Fortunately, this Quick and Easy Gluten-Free Baked Potato Soup recipe is quite versatile and adaptable. Here are some ideas to inspire your creativity:
– Dairy-free: If you want to make the soup dairy-free, you can omit the sour cream and cream cheese from the recipe. Instead, you could add a splash of coconut milk or almond milk for a creamy texture and nutty flavor. You could also use vegan butter or olive oil instead of bacon for the sautéing step.
– Vegetarian: To make the soup vegetarian, simply use vegetable broth instead of chicken broth and omit the bacon. You could also add some chopped carrots, celery, or mushrooms for extra nutrition and flavor.
– Vegan: If you want to make the soup vegan-friendly, follow the dairy-free and vegetarian substitutions above, as well as substituting corn starch for arrowroot powder as a thickener.
– Low-carb: If you’re following a low-carb lifestyle, you can substitute some or all of the potatoes with cauliflower florets, diced turnips or radishes, or grated zucchini. Just be aware that these vegetables have different cooking times and textures than potatoes, so adjust accordingly.
– Different potatoes: While russet baking potatoes are the classic choice for baked potato soup, other varieties can work just as well. Yukon gold potatoes have a creamier texture and richer flavor than russets, while red-skinned potatoes hold their shape better in soups. You could also use sweet potatoes for a sweeter and healthier twist.
– Other toppings: Although bacon bits and chives are popular toppings for baked potato soup, you can experiment with other options. Some possible ones are diced avocado, shredded cheese (dairy-free or not), crumbled feta or blue cheese (not dairy-free), diced ham or turkey, chopped scallions or shallots, salsa or pico de gallo, or a dollop of pesto or hummus.
Remember that these suggestions are just the tip of the iceberg – feel free to get creative with your substitutions and variations. Maybe you’ll stumble upon a new favorite comfort food!
Serving and Pairing
As I sat down to enjoy this gluten-free baked potato soup, I couldn’t help but think of the perfect sides to accompany it. Despite its creamy consistency, this soup perfectly pairs with crusty bread or a fluffy biscuit to dip and soak up every last drop of flavor.
For those who prefer lighter fare, a simple salad tossed with a vinaigrette dressing would make a refreshing addition. Alternatively, if you are in the mood for something heartier, a sandwich or wrap with turkey, avocado and cheese would complement this soup nicely.
The addition of crispy bacon and tangy sour cream to finish off the soup adds another layer of savory flavor. As such, consider garnishing your bowl of soup with fresh herbs such as chives, green onions or parsley.
For drinks, you could pair this dish with light red wine, such as Pinot Noir or Beaujolais. However, if you’re not in the mood for alcohol, try serving this soup with soothing herbal tea or hot cocoa to create a warm and comforting atmosphere.
No matter how you choose to serve it, though, one thing is certain: this gluten-free baked potato soup will never disappoint.
Make-Ahead, Storing and Reheating
My darlings, to make things easier for yourself during the week, you can always make this delightful gluten-free baked potato soup in advance. This heart-warming soup can be stored for up to 4 days in an airtight container in your refrigerator.
When it is time to reheat the soup, simply transfer it into a pan and heat it slowly over low heat. If the soup seems too thick, don’t fret as adding some water or chicken broth will revive this soup beautifully. Alternatively, if you have leftovers and intend on freezing them, then may I suggest freezing the soup without using any sour cream as it may curdle when frozen.
Before serving, you may also garnish with some crumbled bacon bits and chopped chives for an extra flair of color and flavors. And voila, my dear readers! A wholesome and comforting gluten-free loaded baked potato soup whenever you crave it!
Tips for Perfect Results
To ensure that your gluten-free baked potato soup turns out perfectly every time, here are some helpful tips to consider:
Firstly, for a creamier and smoother texture, make sure to blend the soup in two separate batches rather than blending all at once. This will create finer consistency without lumps of potato or bacon.
Secondly, if you prefer a thinner consistency for your soup, try adding a little more water or chicken broth than what the recipe calls for to adjust it to your liking.
Thirdly, ensure that your pressure cooker is fully pressurized before cooking. When cooking in an instant pot or any other pressure cooker, this helps the ingredients to cook evenly and completely.
Fourthly, do not substitute cornstarch with flour for thickening as cornstarch is gluten free while flour has gluten which can set off allergic reactions in people who are sensitive to gluten.
Fifthly, when using sour cream, use a generous dollop of it to add a tangy flavor to your soup.
Sixthly, you may also consider cooking your potatoes with the skin on for added nutrition and flavor depth.
Seventhly, for added spice, you can top off your soup with freshly ground pepper and chopped scallions just before serving.
Lastly, always use freshly made chicken broth or stock as they add more flavor and nutrients in comparison to their canned counterparts.
By following these simple tips with our easy gluten-free baked potato soup recipe, you will serve up a delicious bowl of comfort food that everyone will love!
Bottom Line
In conclusion, this Quick and Easy Gluten-Free Baked Potato Soup (Instant Pot) Recipe is a must-try for all soup lovers. With just a few simple ingredients, you can whip up a wholesome and delicious meal in minutes. This recipe is not only gluten-free and dairy-free but also packed with wholesome ingredients like russet baking potatoes, chicken broth, and bacon.
Moreover, this soup recipe is so versatile that it can be customized to your liking by adding your favorite toppings such as shredded cheese or sour cream. It is perfect for those cold winter months or even as a quick weeknight dinner.
In addition to being easy to make, this recipe is also freezer-friendly, allowing you to enjoy leftovers later in the week. The Instant Pot feature allows for quick cooking time, making it possible for busy home chefs to whip up a wholesome meal in no time.
Overall, this recipe is perfect for anyone looking for a warm and comforting meal that’s easy to prepare while adhering to dietary restrictions. So why not give it a try today? Trust me; your taste buds will thank you!
Quick and Easy Gluten Free Baked Potato Soup (Instant Pot) Recipe
Ingredients
- 8 slices thick-cut bacon, cooked and crumbled
- 4 large russet baking potatoes (or 8 small)
- 1 cup water
- 32 ounces chicken broth
- 3/4 teaspoon salt
- 3/4 teaspoon pepper
- 1 large sweet onion
- 1 cup frozen peas
- 4 tablespoons cornstarch
- 1/2 cup cool water
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 3 cups whole milk
Instructions
- Add 1 Celsius water back into pressure cooker and place peeled potatoes on wire trivet. Set pot to 15 minutes, high pressure.
- While potatoes cook, cut bacon into 1/2 inch strips using kitchen shears. Cook until crispy in a large pot (you will later use this pot for your soup). Pour off most of the grease into a heat-resistant glass mug to cool.
- Add in onion and sauté until tender. Drain off any additional grease (you can soak it up with a paper towel).
- Add in chicken broth, salt, pepper, and frozen peas and bring to a boil.
- When potatoes finish cooking, quick release the steam and move to a cutting board using tongs. Cut into cubes and dump into the soup pot.
- Boil for 5 minutes.
- Dissolve cornstarch into cool water. Pour into boiling soup and cook an additional 5 minutes, stirring often. Soup will thicken.
- Turn heat to medium-low. Add in cheese, sour cream, and milk. Heat until cheese is melted into soup and soup is smooth. Do not boil.
- Serve and enjoy! Refrigerate leftover soup for an easy lunch or dinner! You can also freeze leftovers, but the soup will not be as smooth.
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