Yield: 6 servings

Instant Pot Potato Soup

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes

Potato Soup loaded with bacon and topped with shredded cheese is a comforting and hearty Instant Pot meal! It doesn't get any better than creamy homemade soup that's ready in less time than it takes to order takeout.

Ingredients

  • 1 shallot
  • 2 jalapeños
  • 3 cloves garlic
  • 10 red potatoes
  • ½ bag baby yellow potatoes (about 15-20 potatoes)
  • ½ cup chopped bacon
  • 4 Tbsp unsalted butter, divided
  • 32 oz chicken broth
  • 1 tsp fresh Thyme (a couple stalks)
  • 3 Tbsp corn starch
  • 3 Tbsp water
  • 1 cup whole milk
  • 1 cup heavy whipping cream
  • 1 tsp black pepper
  • Green onion (garnish)
  • ½ cup shredded cheddar cheese, optional
  • Sliced jalapenos, for garnish, optional

Instructions

    1. Dice shallot, jalapeno, and press the garlic cloves. Set aside. Cut red potatoes into fourths and baby yellow potatoes into halves. Cut bacon into small pieces. 
    2. Select sauté setting on instant pot. Add 2 Tbsp butter, shallot, jalapeño, garlic, and bacon. Cook for 3 minutes. Turn off.
    3. Deglaze the pot by adding the chicken broth, and scraping the bits stuck to the bottom with a wooden spoon.
    4. Add potatoes, 2 Tbsp butter and fresh thyme to the pot. Secure the lid in place and make sure the valve on top is set to "SEALING."
    5. Select High Pressure for a cook time of 8 minutes.
    6. While the soup cooks, in a small bowl, mix 3 tbsp cornstarch and 3 tbsp water to make a slurry. Set aside.
    7. When the cook time ends, do a quick release of the pressure by moving the valve on top to "VENTING."
    8. Open the lid and add the cornstarch slurry with 1 cup whole milk, 1 cup heavy whipping cream, and black pepper to the pot and stir. Set to SAUTE and cook for 8 minutes, until thickened. 
    9. Lightly mash potatoes to desired consistency. Let cool for 10 minutes to thicken. Top with shredded cheese & green onion, and sour cream if desired. Add more bacon bits too if desired.

Notes

  • Recipe tested in a 6qt Instant Pot.

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 804Total Fat: 30gSaturated Fat: 17gTrans Fat: 1gUnsaturated Fat: 10gCholesterol: 88mgSodium: 884mgCarbohydrates: 114gFiber: 10gSugar: 12gProtein: 21g

*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

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