Yield: 6 servings
Instant Pot Potato Soup
Our Instant Pot Potato Soup is a hearty and creamy soup made easier and faster in the instant pot. We use lots of bacon, onions and cheesy goodness to pack this potato soup with flavor!
Ingredients
- 6 slices bacon, chopped
- 1 medium yellow onion, diced
- 2 stalks celery, finely diced
- 1 teaspoon minced garlic
- 4 cups chicken broth, divided
- 3 pounds russet potatoes, peeled and cubed
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 cup heavy cream, or half and half
- 1 cup sour cream
- 1 tablespoon cornstarch
- 2 cups shredded cheddar cheese
- Salt and freshly cracked pepper, to taste
Optional Toppings:
- Sour cream
- Cheddar cheese
- Green onions, or chives
- Bacon
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Instructions
- Set the instant pot to sauté. Add the chopped bacon and cook until crispy about 5 minutes, stirring often. Use a slotted spoon and remove the crispy bacon to a plate and set aside.
- Add the onion and celery to the bacon grease, and sauté for 3 minutes, until softened. Add the garlic and sauté for 30 seconds more.
- Next deglaze the pot by adding 1/4 cup broth. Scrap the bottom making sure to get any bits of the onion and celery from the bottom of the pot. (This is important to prevent a burn notice.)
- Add the potatoes, thyme, oregano and the remaining broth to the instant pot. Stir to combine.
- Lock the lid in place on the instant pot, set the valve to seal, and set the cook time to 10 minutes on high pressure. (Remember it will take about 10 minutes for the instant pot to come to pressure.)
- After the cook time, allow the pressure to naturally release for 10 minutes. While the instant pot is depressurizing, make the slurry by whisking to combine 1 tablespoon cornstarch and 1 tablespoon water in a small bowl. Set aside.
- Quick release any remaining pressure and open the instant pot. Turn the instant pot to sauté and add in the cream and sour cream, stir just until blended. Use a potato masher (or an immersion blender) and mash some or all of the potatoes. (We prefer to leave a little of the potato un-mashed to add texture.)
- Add in the cornstarch slurry and stir to combine. Continue to sauté, stirring often, until the soup has thickened, about 3 minutes.
- When ready to serve, stir in the shredded cheese. Serve warm with all of your favorite toppings.
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Notes
Store: Store leftovers in an airtight container in the refrigerator for up to 5 days.
Reheat: We reheat individual servings in the microwave. If reheating a large portion, we recommend using the stove top or the instant pot set to sauté. Stir the soup often.
Don’t Skip the Deglazing: It is a really important step. The bacon will leave bits stuck to the bottom of the pot. If you don’t scrape those up, you’ll get the dreaded burn notice on your instant pot.
Choice of Fats: The bacon and bacon grease adds a ton of flavor, but you can use olive oil or avocado oil if you’d like to make the soup vegetarian.
Peeling Potatoes: Since we used russet potatoes, we opted to peel our potatoes. If you don’t, the skin will peel away as the potatoes cook and won’t mash well into the soup. If you use gold potatoes or red potatoes, you can leave the skin on as it’s more tender, but it will still add texture to the creamy soup.
Nutrition
Serving: 1 serving, Calories: 659kcal, Carbohydrates: 49g, Protein: 20g, Fat: 44g, Saturated Fat: 23g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 12g, Trans Fat: 0.03g, Cholesterol: 123mg, Sodium: 1009mg, Potassium: 1170mg, Fiber: 4g, Sugar: 5g, Vitamin A: 1231IU, Vitamin C: 15mg, Calcium: 382mg, Iron: 3mg