Instant Pot Potato Soup
User Reviews
5
Instant Pot Potato Soup
Description
The Instant Pot Potato Soup recipe utilizes Yukon gold and red potatoes simmered along with bacon, onion, garlic, and bay leaves to develop a balanced savory flavor. The bacon is rendered and crisped first in the pot to release fat for sautéing the aromatics, creating a flavorful foundation. Deglazing with chicken stock releases browned bits, boosting the soup's depth.
After pressure cooking the potatoes with chicken stock and optional fish sauce, the soup gains richness from heavy cream, which adds silkiness and smooth mouthfeel. Seasoning with salt and pepper is adjusted to taste. The chosen potatoes’ starch content contributes to a velvety texture characteristic of classic potato soups.
Served with chopped green onions and optional Parmesan or cheddar cheese, the soup balances creamy and crispy textures while providing a comforting meal ideal for colder days or whenever a warm, hearty dish is desired. The recipe’s use of the Instant Pot simplifies preparation and cooks ingredients evenly and quickly.
Notes highlight care when substituting potato types or adjusting soup thickness, suggesting using the Instant Pot’s sauté function or thickeners to alter texture. Using unsalted chicken stock allows better control of salt levels. The incorporation of fish sauce, while non-traditional, adds umami without overpowering flavors, and the bacon fat is drained after sautéing to keep crispness in garnish. Heavy cream can be substituted with half-and-half or whole milk if preferred.
Ingredients
- 1 ½ pound (680g) potato chunked, Yukon gold variety
- ½ pound (226g) red potato chunked, small
- 6 lices (215g) Bacon , chopped
- 1 (232g) onion diced, medium
- 6 cloves (30g) garlic , minced
- 2 bay leaf
- 4 cups (1L) chicken stock unsalted
- fish sauce optional, 2 tablespoons (30ml
- 1 cup (250ml) heavy cream
- salt to taste
- black pepper to taste
Garnish
- 2 talks green onions , chopped
- Parmesan Cheese optional, freshly grated, or medium cheddar cheese
Instructions
- Crisp Bacon: Add 6 slices of bacon or chopped bacon in Instant Pot, then heat up Instant Pot using Sauté More function. Stir occasionally and allow the bacon to crisp. Remove bacon from Instant Pot, then place them on a paper towel to absorb the excess fat.Amy + Jacky's Tips! We're using Instant Pot’s preheating heat to render and crisp the bacon. No need to add oil because bacon has a lot of fat.
- Saute Onions and Garlic: Add diced onion in the bacon fat, then saute until soften (~2 mins). Add in minced garlic and 2 bay leaves, then saute for another minute.
- Deglaze: Pour ½ cup (125ml) unsalted chicken stock in Instant Pot, then deglaze by scrubbing all the flavorful brown bits off the bottom of the pot with a wooden spoon.
- Pressure Cook Potato Soup: Add in potato chunks, 2 tbsp (30ml) fish sauce, and 3½ cups (875ml) unsalted chicken stock. Give it a quick mix. With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position. Pressure cook at High Pressure for 3 minutes, then Natural Release for 15 minutes. Carefully open the lid.
- Blend & Season: Find and discard the bay leaves. Chunky Potato Soup Tips: If you want a chunky potato soup, remove and set aside some potato chunks from Instant Pot before blending the soup. Then, add the potato chunks back into the soup after blending.Blend potato soup into desired consistency with an immersion hand blender. Add 1 cup (250ml) of heavy cream, then stir to combine it with potato soup. Taste the soup and season with more salt. For reference, we added 3 large pinches of kosher salt.
- Garnish & Serve Potato Soup: Garnish soup with crisp bacon bits, freshly grated medium cheddar cheese, freshly grated parmesan cheese, and green onions. You can season soup with some black pepper. Enjoy~
Notes
- Adjust potato types carefully, as different starch and moisture levels affect soup thickness and texture.
- Use Instant Pot’s sauté function or preferred thickeners to achieve desired soup consistency.
- Drain excess bacon fat after sautéing to maintain crispness of bacon garnish.
- Fish sauce is optional and used for umami; high-quality fish sauce adds flavor without fishiness.
- Unsalted chicken stock allows control of sodium; adjust seasoning accordingly.
- Substitute heavy cream with half-and-half or whole milk for a lighter version.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6- 8
Amount Per Serving
Calories 320 kcal
% Daily Value*
| Calories | 320kcal | 16% |
| Carbohydrates | 21g | 7% |
| Protein | 9g | 18% |
| Fat | 22g | 34% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 58mg | 19% |
| Sodium | 240mg | 10% |
| Potassium | 722mg | 15% |
| Fiber | 3g | 12% |
| Sugar | 1g | 2% |
| Vitamin A | 475IU | 10% |
| Vitamin C | 16.2mg | 18% |
| Calcium | 69mg | 7% |
| Iron | 3.5mg | 19% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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