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–+ servings
Overhead view of Instant Pot potato soup in black soup bowls

Instant Pot Potato Soup

mylifeinbalancegroup.com/instant-pot-potato-soup/
This Instant Pot potato soup is super rich, creamy, and comforting, made quick and easy in the Instant Pot. It's loaded with bacon and cheese for a filling soup that the whole family will love, just like ours does!
Prep 15 minutes
Cook 25 minutes
Total 40 minutes
Recipe Makes (Approximate): 6 servings

Equipment

  • Instant Pot
  • Plate
  • Small bowl
  • whisk
  • Potato masher

Ingredients

  • 5 slices bacon (diced, uncooked)
  • 1 medium onion (white or yellow, diced)
  • 4 cloves garlic (peeled, minced)
  • 4 cups chicken stock
  • 2 pounds Yukon gold potatoes (diced)
  • 1 cup heavy cream (or half-and-half, divided)
  • 3 tablespoons cornstarch
  • 1 cup shredded cheddar cheese
  • ⅔ cup sour cream
  • 1 teaspoon salt (plus more to taste)
  • ½ teaspoon freshly cracked black pepper

Optional Toppings

  • crumbled bacon
  • shredded cheese
  • sliced green onions

Instructions

  • Set Instant Pot to Sauté mode. When pot is hot, add diced bacon and cook until crisp. Transfer cooked bacon to plate and set aside. Remove all but ¼ cup bacon grease from Instant Pot.
    Bacon in Instant Pot
  • Add onion to reserved ¼ cup bacon grease and sauté until onion is translucent, approximately 5 minutes. Stir in garlic and cook another 1 to 2 minutes.
  • Add diced potatoes and chicken stock to pot. Stir to mix, then secure lid on Instant Pot with vent in Sealing position. Set to Manual High Pressure for 8 minutes.
    Potatoes and chicken stock in Instant Pot
  • While potatoes cook, add ¼ cup heavy cream and 3 tablespoons cornstarch to small bowl and whisk until smooth.
  • After 8-minute cook time is up, carefully Quick Release pressure from pot and remove lid. Set Instant Pot back to Sauté mode.
  • Using potato masher, mash potatoes to desired consistency. Pour in cornstarch slurry and remaining heavy cream, along with salt and pepper. Stir frequently and simmer until potato mixture has thickened, approximately 5 minutes.
  • Once soup thickens, stir in shredded cheese, sour cream, and crisp bacon. Ladle soup into bowls and serve warm with desired toppings.
    Instant Pot potato soup with shredded cheese and bacon in Instant Pot

Recipe Notes

  • For a really super-smooth soup, use an immersion blender instead of a potato masher.
  • Dice the potatoes into evenly-sized chunks so they cook evenly and quickly.
  • Be sure to use a Quick Release - NOT a Natural Release.
  • Make it Lower Fat: Use half-and-half, reduced fat sour cream, and reduced fat cheddar cheese. You can also use turkey bacon instead of regular bacon, though it won't produce as much grease.
  • Make it Vegetarian: Use vegetable stock instead of chicken stock. Skip the bacon and sauté the onion in a little neutral oil.
  • Make it Gluten Free: Make sure your chicken stock and cornstarch are completely gluten free.

Nutrition Information (Approximate)

Serving Size: 1servingCalories: 494calProtein: 14gFat: 33gSaturated Fat: 19gTrans Fat: 1gCholesterol: 100mgSodium: 1012mgPotassium: 901mgTotal Carbs: 36gFiber: 4gNet Carbs: 32gVitamin A: 942IUVitamin C: 32mgCalcium: 224mgIron: 2mg
Recipe By: Cheryl Malik
https://mylifeinbalancegroup.com/instant-pot-potato-soup/