Name: CREAMY INSTANT POT POTATO SOUP
Prep time: 15 min
Cook time: 30 min
Total time: 465 min
Ingredients: Russet Potatoes: Through some trial and error, I’ve found that russet potatoes yield the best results for creamy potato soup. Potatoes with waxy peels like yukon gold or red potatoes will also work but may produce a slight different texture.; Raw Cashews: Not roasted! We need all of that delicious fat and no extra salt to get the creaminess we’re looking for in this dairy-free potato soup.; Coconut Milk: Opt for unsweetened full-fat coconut milk; not light or low-fat. We need all of the fat in this ingredient to help make the potato soup super creamy.

This delicious instant Pot baked potato soup is dairy-free, Paleo, and Whole30-approved. Loaded with creamy potatoes, onion, and crispy bacon. Perfect for busy weeknights and lazy weekends alike! This homemade potato soup is the ultimate comfort food.

Why You’ll Love This Recipe

What if I said that you could make a velvety smooth, super creamy potato soup with ALL the flavors of a traditional baked potato soup; but is dairy free and comes together in 30 minutes or less?

While this may sound too good to be true, this Instant Pot loaded baked potato soup proves that it’s possible!

Made with wholesome, healthy ingredients like bone broth, fresh veggies, raw cashews, and coconut milk, this homemade potato soup is Paleo-friendly, Whole30-approved, and gluten-free.

I love making this Instant Pot potato soup in the cold fall and winter months, particularly after the holidays when I’m recovering from delicious, heavy family meals.

Key Ingredients

Russet Potatoes: Through some trial and error, I’ve found that russet potatoes yield the best results for creamy potato soup. Potatoes with waxy peels like yukon gold or red potatoes will also work but may produce a slight different texture.
Raw Cashews: Not roasted! We need all of that delicious fat and no extra salt to get the creaminess we’re looking for in this dairy-free potato soup.
Coconut Milk: Opt for unsweetened full-fat coconut milk; not light or low-fat. We need all of the fat in this ingredient to help make the potato soup super creamy.

How To Make It

Set the Instant Pot on the sauté setting. Melt the ghee and add the bacon. You could also use bacon grease, instead of ghee. Sauté the bacon uncovered for 1-2 minutes, then add the minced garlic and onion. Cook until onion is translucent.
Press cancel on the Instant Pot. Add the potatoes, salt, pepper, and chicken broth.
Then, secure the lid on until it’s locked in place, and turn the knob to “sealing.” Cook on manual for 10 minutes. The Instant pot will take about 10 minutes to come to pressure before it starts to count down.
Once the timer goes off, manually release the pressure.
Add the coconut milk, cashews, and four ladles of the potato and broth mixture to a blender. (You could also use an immersion blender.) Blend until very smooth. Pour the mixture into the instant pot, and stir to combine. Add salt and pepper to taste, and serve warm with chopped green onions and extra bacon crumbles for garnish. Enjoy!