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Instant Pot Creamy Potato Soup with Bacon

A white bowl filled with Instant Pot Creamy Potato Soup with Bacon crumbles and fresh chives.
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Make a rich, creamy potato soup quickly using your Instant Pot. This recipe features tender potatoes cooked under pressure and is finished with crispy bacon.

Ingredients

Scale
  • 1 pound bacon, chopped
  • 1 large yellow onion, chopped
  • 2 cloves garlic, minced
  • 1.5 pounds Russet potatoes, peeled and diced (about 1/2 inch cubes)
  • 4 cups chicken broth
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon dried thyme
  • 1/2 cup all-purpose flour
  • 1 cup milk
  • 1 cup heavy cream
  • 1 cup shredded sharp cheddar cheese (optional, for stirring in)
  • 2 tablespoons fresh chives, chopped (for garnish)

Instructions

  1. Set your Instant Pot to the Sauté function. Add the chopped bacon and cook until crispy. Remove the bacon with a slotted spoon and set it aside on a paper towel-lined plate, leaving about 2 tablespoons of bacon grease in the pot.
  2. Add the chopped onion to the pot and cook in the bacon grease until softened, about 3 minutes. Add the minced garlic and cook for 1 more minute until fragrant. Press Cancel.
  3. Add the diced potatoes, chicken broth, salt, pepper, and thyme to the Instant Pot. Stir to combine.
  4. Secure the lid and set the vent to Sealing. Select Manual/Pressure Cook (High Pressure) for 6 minutes.
  5. When the cooking time is complete, allow a Natural Pressure Release (NPR) for 10 minutes, then carefully move the valve to Venting to release any remaining pressure.
  6. Open the lid. In a small bowl, whisk together the flour and milk until smooth to create a slurry.
  7. Set the Instant Pot back to the Sauté function (Low). Slowly pour the flour-milk slurry into the soup while stirring constantly. Let the soup simmer and thicken for 3 to 5 minutes, stirring often.
  8. Press Cancel. Stir in the heavy cream and the shredded cheddar cheese (if using) until the cheese melts and the soup is smooth. Do not boil after adding the cream.
  9. Ladle the soup into bowls. Top each serving with the reserved crispy bacon and fresh chives.

Notes

  • For a thicker soup, mash some of the potatoes against the side of the pot before adding the cream.
  • If you prefer not to use flour, you can thicken the soup by blending about 2 cups of the cooked potatoes and broth mixture using an immersion blender, then stirring it back into the pot.
  • Use Yukon Gold potatoes for a naturally creamier texture, even without adding extra cheese.

Nutrition

Find it online: https://tastytribune.com/instant-pot-creamy-potato-soup-with-bacon/