Go Back
Print

Instant Pot Loaded Baked Potato and Bison Soup

Servings 8

Ingredients

  • 2 lbs frozen cauliflower florets
  • 1 tbsp olive oil
  • 5 baked potatoes*
  • 2 lbs ground bison or beef
  • 4.5 cups chicken broth
  • 2 cups milk
  • 1 cup plain Greek yogurt
  • 5 tbsp minced chives
  • salt and pepper
  • optional toppings: cooked crumbled bacon, shredded cheddar cheese, more chives, sliced scallion

Instructions

  • *To bake the potatoes: Pierce with a fork, massage the potatoes with oiled hands, and lightly salt. DO NOT WRAP IN FOIL. Bake at 425 for 45 minutes to an hour. Alternatively, just stick them in the microwave.
  • Add 1 cup of water to the instant pot along with a steamer basket. Add the cauliflower.
  • Pressure cook on high for 0 minutes. Quick release. Set the drained cauliflower aside on a plate.
  • Dump the water out of the pot, turn it to saute and add the oil.
  • Brown the ground meat in the pot with a bit of salt and pepper.
  • Drain the fat and remove the meat to a plate.
  • If the saute function on the instant pot timed out, turn it back on. Add the chicken broth, milk, potatoes, and cooked cauliflower to the instant pot.
  • Cook for a few minutes until heated through. Use an immersion blender to smooth it all out. (If you do not have an immersion blender, you will have to pour it into a blender).
  • Add the Greek yogurt. Stir.
  • Season with salt to taste.
  • Add the ground meat and the chives. Stir.
  • Serve topped with crumbled bacon, shredded cheddar and extra chives.

Notes

For 1/8 of recipe made with lean ground bison:
327 calories – 7 fat – 26 carbs – 40 protein