Instant Pot Potato Soup Recipe
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Instant Pot Potato Soup Recipe
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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.
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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 Tablespoons unsalted butter divided
- 32 oz chicken broth
- 1 teaspoon fresh thyme a couple stalks
- 3 Tablespoons corn starch
- 3 Tablespoons water
- 1 cup whole milk
- 1 cup heavy whipping cream
- 1 teaspoon black pepper
- green onion garnish
- ½ cup shredded cheddar cheese optional
- Sliced Jalapenos for garnish, optional
Instructions
- 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.
- Select sauté setting on instant pot. Add 2 Tbsp butter, shallot, jalapeño, garlic, and bacon. Cook for 3 minutes. Turn off.
- Deglaze the pot by adding the chicken broth, and scraping the bits stuck to the bottom with a wooden spoon.
- 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."
- Select High Pressure for a cook time of 8 minutes.
- While the soup cooks, in a small bowl, mix 3 tbsp cornstarch and 3 tbsp water to make a slurry. Set aside.
- When the cook time ends, do a quick release of the pressure by moving the valve on top to "VENTING."
- Open the lid and remove the stalks of thyme. 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.
- 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.
- To add more spice to your potato soup, garnish with even more sliced jalapeño.
- If the soup has too much spice for you, you can reduce or omit the jalapeño entirely.
- Make sure to thoroughly deglaze the pan before the pressure cooking step! Any bits of shallot or bacon stuck to the pot are likely to burn due to the high heat the Instant Pot reaches when cooking.
- A potato masher is the easiest way to mash the potatoes at the end of cooking time. If you don’t have one, the back of a heavy spoon will work.
- Store the soup in an airtight container in the fridge for about 3 days.
- Freeze soup in freezer safe containers for up to 3 months. Reheat on stovetop until desired temperature.
Nutrition Information
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Calories
804kcal
(40%)
Carbohydrates
114g
(38%)
Protein
21g
(42%)
Fat
30g
(46%)
Saturated Fat
17g
(85%)
Polyunsaturated Fat
10g
Trans Fat
1g
Cholesterol
88mg
(29%)
Sodium
884mg
(37%)
Fiber
10g
(40%)
Sugar
12g
(24%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 804 kcal
% Daily Value*
| Calories | 804kcal | 40% |
| Carbohydrates | 114g | 38% |
| Protein | 21g | 42% |
| Fat | 30g | 46% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 10g | 59% |
| Trans Fat | 1g | 50% |
| Cholesterol | 88mg | 29% |
| Sodium | 884mg | 37% |
| Fiber | 10g | 40% |
| Sugar | 12g | 24% |
* Percent Daily Values are based on a 2,000 calorie diet.
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