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Instant Pot Potato Soup - Gluten Free Dairy Free - Dump and Go Dinner

This delicious and creamy gluten free and dairy free potato soup is easy to prepare in the Instant Pot. It's sure to become a family favorite and will please even the smallest in your family!
6 Servings Recipe By

Ingredients

  • 6 3/4 cups dice Yukon Gold Potato
  • 3/4 cups dice Onion
  • 6 teaspoons mince Garlic, Cloves
  • 4 3/4 cups Chicken Broth/Stock
  • 2/3 tablespoons Season Salt

Serving Day Ingredients

  • 9 2/3 ounces soften Cream Cheese, Dairy Free
  • 1/8 cups slice Green Onion (Scallion)
  • 1/8 cups Cheddar Cheese, Shredded, Dairy Free

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = about 1 cup
  • 356 Calories
  • 14g Total Fat
  • 5g Sat Fat
  • 0g Trans Fat
  • 4mg Cholesterol
  • 1368mg Sodium
  • 52g Total Carb
  • 6g Fiber
  • 5g Total Sugars (Includes 0g Added Sugars)
  • 10g Protein
  • 11 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. **Due to the nature of pressure cooking there is always room for inconsistency. The times given here are based on 6 servings fresh. If you are using more servings you may need to increase your cooking time.**
  2. Add potatoes, onion, garlic, chicken stock and seasoning salt to the Instant Pot.
  3. Lock lid into place and seal steam nozzle.
  4. Cook on high pressure for 10 minutes.
  5. Quick release pressure.
  6. Add cream cheese, then puree soup with an immersion blender until cream cheese is mixed in and about half of the soup is blended. (You could remove some soup and blend it with the cream cheese in a traditional blender and then add it back in)
  7. Stir well.
  8. Serve with green onions and shredded cheese on top.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Divide potatoes, onion, garlic, chicken stock and seasoning salt among indicated number of round freezer containers. Ensure potatoes are covered by broth to prevent browning.
  2. Seal, label & freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: Prep from frozen
  2. **Depending on your container size/shape and your serving size, you may need to adjust cooking times given as it is based on 6 servings frozen in indicated container.**
  3. Add frozen contents to Instant Pot.
  4. Lock lid into place and seal steam nozzle.
  5. Cook on high pressure for 10 minutes.
  6. Quick release pressure.
  7. Add cream cheese, then puree soup with an immersion blender until cream cheese is mixed in and about half of the soup is blended. (You could remove some soup and blend it with the cream cheese in a traditional blender and then add it back in)
  8. Stir well.
  9. Serve with green onions and shredded cheese on top.

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