How To Make Instant Pot Potato Soup
Our creamy potato soup will keep you warm throughout the winter! It’s loaded with hearty potatoes, bacon, and more for a filling bowl.
- 1yellow onion,small, chopped
- 2garlic cloves,minced
- 2thyme sprigs,leaves removed from stem
- 1tspblack pepper
- 2lbsrusset potatoes,peeled and diced into ½-inch pieces
- 4cupschicken stock
- 1½cupshalf and half,divided
- 2tbspwhole milk
- 1cupcheddar cheese,shredded
- 3green onions,tops thinly sliced
Turn a 6-quart Instant Pot onto the Sauté setting.
Add the bacon, then cook until crispy.
Remove the bacon, leaving the drippings in the pot.
Add the onion, garlic, thyme, and black pepper.
Stir and sauté for 5 minutes.
Add the chicken stock and scrape any brown bits from the bottom of the Instant Pot.
Add the potatoes to the pot.
Place the lid on the Instant Pot, then set to High Pressure for 8 minutes.
When the timer goes off, turn the steam valve to quick release.
Remove the lid, then stir the soup.
Pour in 1 cup of the half and half, then stir to combine.
In a small bowl, whisk together the cold milk and cornstarch.
Pour the cornstarch mix into the soup pot, then stir to combine.
Set the Instant Pot to the Sauté setting, then cook the soup until it starts to thicken.
Stir in the shredded cheese, then top with crispy bacon and sliced green onions.
Serve warm, and enjoy!
If the soup is thicker than you like, add the reserved ½ cup of half and half. Some of the potatoes can be slightly mashed for a thicker consistency.
- Calories: 493.60kcal
- Fat: 28.19g
- Saturated Fat: 13.12g
- Trans Fat: 0.30g
- Monounsaturated Fat: 9.91g
- Polyunsaturated Fat: 2.88g
- Carbohydrates: 42.29g
- Fiber: 2.82g
- Sugar: 7.74g
- Protein: 18.71g
- Cholesterol: 69.27mg
- Sodium: 599.60mg
- Calcium: 261.83mg
- Potassium: 1025.60mg
- Iron: 2.24mg
- Vitamin A: 129.90µg
- Vitamin C: 14.35mg
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