Description
Learn how to make a delicious and easy creamy potato soup in your Instant Pot, loaded with the savory goodness of bacon. This recipe is straightforward and perfect for a comforting meal.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound bacon, chopped
- 1 large yellow onion, chopped
- 3 cloves garlic, minced
- 8 cups chicken broth (or vegetable broth for a vegetarian option)
- 2 pounds Yukon Gold potatoes, peeled and cut into 1-inch cubes
- 1 teaspoon salt, plus more to taste
- 1/2 teaspoon black pepper, plus more to taste
- 1 cup heavy cream (or half-and-half for a lighter version)
- 1/4 cup fresh chives, chopped (for garnish)
- Shredded cheddar cheese (for garnish, optional)
- Sour cream (for garnish, optional)
Instructions
- 1. Select the “Sauté” function on your Instant Pot and add olive oil. Heat until warm.
- 2. Add chopped bacon and cook until crispy (about 8-10 minutes). Remove bacon with a slotted spoon and set aside, leaving 2 tablespoons of bacon grease in the pot.
- 3. Add chopped onion to the bacon grease and cook until softened (about 5-7 minutes).
- 4. Add minced garlic and cook for 1 minute until fragrant.
- 5. Pour in chicken broth and scrape the bottom of the pot to deglaze.
- 6. Add cubed potatoes, salt, and pepper. Stir to combine.
- 7. Secure the lid, set vent to “Sealing”, and select “Manual” or “Pressure Cook” for 8 minutes on high pressure.
- 8. After cooking, perform a 10-minute natural pressure release (NPR), then carefully vent any remaining pressure.
- 9. Open the lid and select “Sauté” again. Stir in heavy cream and simmer for about 5 minutes until slightly thickened.
- 10. For a smoother soup, use an immersion blender or blend half the soup in a regular blender (carefully!).
- 11. Taste and adjust seasoning.
- 12. Ladle into bowls and garnish with reserved bacon, chives, cheddar cheese, and sour cream, if desired.
Notes
Store cooled soup in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop over low heat or in the microwave, stirring frequently. Leftovers can also be thinned with broth and served as a lighter soup, or used as a base for a chowder. For longer storage, freeze in individual portions.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Instant Pot
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 30g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 18g