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Instant Pot Potato Soup Recipe

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.

Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings: 6 servings
Calories: 804 kcal
Course: Dinner
Cuisine: American

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

    Cup of Yum
  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 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. 
  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.
  • 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

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

% 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.