CopyCat Chili’s Instant Pot Baked Potato Soup

Ingredients

1 tablespoon butter
1/2 large onion, diced
1 tablespoon minced onion
2 pounds potatoes, (peeled and diced (into about 1/2-inch cubes)
3 sprigs diced thyme, remove leaves from stem
1/8 teaspoon ground nutmeg
28 ounces chicken broth or stock
1 teaspoon salt
1/2 teaspoon black pepper
1 cup milk
2 tablespoons cornstarch
1/2 cup sour cream

Optional Garnishes: Shredded cheddar diced cooked bacon, and sliced green onions

Directions

Set your instant pot to sauté mode. Once hot, add in your butter. Add your onion and sauté for 3 to 4 minutes until it begins to soften.

Once your onion has softened, add in your garlic. Sauté for about a minute to release the flavors of the garlic.

Press cancel on your Instant Pot. Add in your potatoes, thyme, nutmeg, broth, salt, and pepper.

Close and seal the lid on your Instant Pot. Close the valve. Select pressure cook on manual high for 4 minutes. Once the time is done cooking, naturally release for 4 to 5 minutes, then do a quick release by opening the valve.

Press cancel on your Instant Pot, then sauté mode. In a separate bowl, mix your milk and corn starch. Once completely mixed, add to your Instant Pot. Carefully stir the corn starch mixture making sure not to mash any potatoes to keep it second chunky. Allow it to sauté for about three minutes to thicken up.

Mix your sour cream. Once fully incorporated, press cancel on your Instant Pot.

Garnish your potato soup with classic toppings such as bacon, cheese, and green onions!