Instant Pot Potato Soup Recipes

INSTANT POT® LOADED BAKED POTATO SOUP

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add onion, bacon, and butter to the hot pot and saute until bacon is crispy, 5 to 8 minutes. Turn off Saute function and transfer contents to a small bowl.
• Add potatoes, water, and garlic base to pot and close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid. Mash potatoes against the side of the pot, leaving some chunks if desired. Add onion-bacon mixture and half-and-half; stir to combine.
• Ladle into soup bowls and top with green onions, Cheddar cheese, and black pepper.

LOADED BAKED POTATO SOUP

Steps:

• Set Instant Pot to Sauté, and melt butter. Add onion and cook until soft, 5 minutes, then add garlic and thyme and cook until fragrant, 1 minute.
• Add potatoes and broth, and secure lid. Set to Pressure Cook/Manual on High for 8 minutes. Follow manufacturer's instructions to quick release, then remove lid.
• In a small bowl, whisk together 2 tablespoons milk and cornstarch to make a slurry.
• Set Instant Pot to Sauté. Pour in slurry, remaining 1 cup of milk, and heavy cream. Let boil about 5 minutes, stirring constantly.
• Season with salt and pepper to taste. Garnish with cheddar, bacon, and chives before serving.

INSTANT POT POTATO SOUP RECIPE

Steps:

• Gather the ingredients.
• Add the bacon to the Instant Pot. Set the setting to sauté. Sauté for 5 to 8 minutes or until the fat has rendered and the bacon is crispy and brown.
• Remove the bacon from the fat with a slotted spoon. Leave the bacon grease behind in the pot insert.
• Add the butter, olive oil, and shallots to the pot. Continue to sauté for another 3 to 5 minutes or until lightly browned and softened.
• Add in the garlic, flour, salt and pepper (about a teaspoon of each), and the thyme. Stir and sauté for two minutes.
• Add the chicken broth to the pot and stir quickly to remove any lumps from the flour. Add in the diced potatoes. Cover the instant pot and set on the Soup/Broth setting for 20 minutes.
• Release the steam and then remove the lid. Stir the potatoes until they are mostly broken up. Then stir in the milk and heavy cream. Bring the soup to a simmer using the sauté button.
• Serve in warm bowls immediately with shredded cheddar, chives, and the crispy bacon.

POTATO SOUP

Steps:

• On a 6 quart Instant Pot®, select the Saute setting. Add the bacon and cook until crisp, stirring often. Remove the bacon to a paper towel. Pour off the fat. Add the yellow onion and cook for 2 minutes, stirring occasionally. Add the garlic and cook and stir for 30 seconds. Press Cancel.
• Add the potatoes and broth. Lock the lid and close the pressure release valve. Pressure cook on High pressure, setting the timer to 6 minutes (timer will begin counting down once pressure is reached- it takes about 15 minutes). When done, press Cancel and use the quick release method to release the pressure.
• Stir in the sour cream. Using an immersion blender, blend the soup in the pot until desired consistency. Season to taste. Serve topped with the cheese, bacon and green onion. Top with additional sour cream, if desired.

INSTANT POT POTATO SOUP

Steps:

• In a 6-quart instant pot (or pressure cooker), place potatoes, onion, chicken broth, garlic powder, seasoned salt, pepper, and parsley. Lock lid, make sure vent is closed. Using the manual setting, on high pressure, set time for 15 minutes. When finished cooking, quick-release pressure.
• In a small bowl, mix together 1/3 cup flour and 1/2 cup cream until smooth. Switch the setting on your Instant Pot to saute, and adjust the heat to low, then mix in flour and cream mixture. Stir in 3/4 cup cheese, bacon, and remaining cream. Stir for 6-8 minutes until the soup starts to thicken. Top each individual serving of soup with a sprinkle of parmesan cheese and sprinkle of fresh parsley.

INSTANT POT® POTATO AND BACON SOUP

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add olive oil and let heat for 1 minute. Add bacon and cook until bacon is crispy and fat has rendered out, about 8 minutes. Transfer bacon to a paper towel-lined plate using a slotted spoon.
• Add onion and celery to the bacon drippings and cook for 2 minutes. Add garlic and thyme and cook for 1 minute. Cancel Saute mode. Add potatoes and broth. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes.
• Whisk together 2 tablespoons of milk and cornstarch in a small bowl to make a slurry. Open the pot and stir in cornstarch slurry and 1 cup of milk. Season with salt and pepper. Let soup sit, stirring several times, until thickened, about 10 minutes. Ladle into bowls and sprinkle with bacon.