Instant Pot Loaded Baked Potato Soup

Instant Pot Loaded Baked Potato Soup 5 large russet potatoes (peeled and diced) 1 small onion (diced) 4 cups chicken broth 4 tablespoons butter 1 teaspoon minced garlic 1 teaspoon salt 1 teaspoon pepper 1 cup heavy cream 1/3 cup sour cream 1 tablespoon Xanthan Gum Add the potatoes, diced onions, chicken broth, seasonings, and butter to your Instant Pot. Add the lid. Lock and set the valve to sealing. Set the pressure for 5 minutes. Do a quick release to release the pressure. In a small mixing bowl whisk the heavy cream, sour cream, and the xanthan gum together. This will get thick. Stir into the soup. Press the saute button and cook the soup (while stirring) until the soup thickens. Recipe Notes Serve with your favorite toppings. We like cheddar cheese, sour cream, chives and bacon!