Description
Make a rich and creamy potato soup quickly using your Instant Pot. This recipe includes bacon for flavor and is ready fast for a simple dinner.
Ingredients
Scale
- 6 slices bacon, chopped
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken broth
- 2 lbs Russet potatoes, peeled and cubed
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup heavy cream
- 1 cup shredded sharp cheddar cheese
- 2 tablespoons cornstarch
- 2 tablespoons cold water
Instructions
- Set the Instant Pot to Sauté mode. Add the chopped bacon and cook until crisp. Remove the bacon with a slotted spoon and set aside, leaving about 1 tablespoon of bacon grease in the pot.
- Add the chopped onion to the pot and cook until softened, about 3 minutes. Add the minced garlic and cook for 1 minute more until fragrant. Press Cancel.
- Pour in the chicken broth. Add the cubed potatoes, salt, and pepper.
- Secure the lid and set the vent to Sealing. Select Manual or Pressure Cook (High Pressure) for 6 minutes.
- When the cooking cycle finishes, allow a Natural Pressure Release (NPR) for 10 minutes, then carefully move the valve to Venting to release any remaining pressure.
- Open the lid. Use an immersion blender to blend the soup until it reaches your desired level of creaminess. Alternatively, scoop out 2 cups of soup, blend until smooth, and return it to the pot.
- In a small bowl, whisk together the cornstarch and cold water to create a slurry. Set the Instant Pot to Sauté mode (Low). Stir the slurry into the soup.
- Stir in the heavy cream and shredded cheddar cheese until the cheese melts and the soup thickens slightly. Do not let it boil after adding cream.
- Serve the soup hot, garnished with the reserved crisp bacon.
Notes
- For a thicker soup, increase the cornstarch slurry amount to 3 tablespoons of cornstarch mixed with 3 tablespoons of water.
- You can substitute vegetable broth for chicken broth if you prefer a vegetarian base, omitting the bacon.
- Shred your own cheese; pre-shredded cheese contains anti-caking agents that prevent smooth melting.
- Prep Time: 15 min
- Cook Time: 25 min
- Category: Soup
- Method: Pressure Cooking
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 5
- Sodium: 550
- Fat: 22
- Saturated Fat: 10
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 28
- Fiber: 3
- Protein: 12
- Cholesterol: 45