Instant Pot Baked Potato Soup With Tahini

This instant pot baked potato soup with tahini recipe is the perfect quick and easy hearty meal. With a pressure cooker like the Instant Pot, you will have a gluten-free dinner in minutes.

Have This!

• Five-pound bag of potatoes peeled and cubed
• One large shallot
• One tablespoon of tahini
• Six cups chicken broth
• Four tablespoons butter
• One-third cup softened cream cheese
• One-third cup sour cream
• two cups shredded cheddar cheese
• One-fourth teaspoon salt
• Half teaspoon pepper
• Two cups milk

Do This!

• Add the minced shallots and potatoes to an Instant Pot.
• Pour enough chicken broth into the pot to cover the potatoes. Seal the Instant Pot lid and cook on manual or soup setting for 10 minutes.
• Once the timer goes off, turn the valve from sealing to venting to release the pressure.
• Remove the lid and mash the potatoes. Use a potato masher or an electric hand mixer.
• Add butter, cream cheese, sour cream, cheddar cheese, salt and pepper, tahini and blend.
• Combine milk to the soup and stir enough.
• Add more salt and pepper if needed.
• Add bacon bits to a small glass bowl and heat in the microwave for 30-60 seconds until crunchy.
• Mix all of the bacon bits into the potato soup, or use as a topping.
• Serve with the toppings of your choice.