Instant Pot Potato Soup Recipe Easy
Description
If you're looking for a quick and easy dinner idea, then this Instant Pot Potato Soup is the perfect choice. This creamy and comforting soup is made with potatoes, bacon, cheese, and other simple ingredients, and comes together in a fraction of the time it would take to make it on the stovetop. Plus, it's packed with flavor and can be easily customized to your tastes. Whether you're looking for a cozy dinner for two or a crowd-pleasing appetizer, this Instant Pot Potato Soup is sure to be a hit.
Prep Time
This Instant Pot Potato Soup can be made in just 15 minutes of prep time. You'll need to dice the potatoes, cook the bacon, and chop the onion and celery. Once that's done, the rest of the work is done by the Instant Pot, so you can be sitting down to dinner in no time.
Cook Time
This Instant Pot Potato Soup cooks in just 10 minutes in the Instant Pot. Once the pressure is released, you can add the cheese and cream and give the soup a stir. The soup is ready to serve in about 20 minutes.
Ingredients
- 3 tablespoons butter
- 1 small onion, diced
- 2 stalks celery, diced
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 4 cups chicken broth
- 3 cups potatoes, peeled and diced
- 4 slices bacon, cooked and crumbled
- 1/2 cup heavy cream
- 1 cup sharp cheddar cheese, shredded
- Optional toppings: chives, sour cream, bacon bits
Instructions
1. Turn on the Instant Pot and press the 'Saute' button. When the pot is hot, add the butter and let it melt. Add the onion, celery, garlic, thyme, black pepper, and salt and cook for about 5 minutes, stirring occasionally.
2. Add the chicken broth and potatoes and stir to combine. Seal the lid, turn the pressure valve to 'sealing' and cook on high pressure for 10 minutes.
3. When the time is up, quick release the pressure and open the lid. Stir in the bacon, cream, and cheese until melted and combined. Serve immediately with your favorite toppings, if desired.
Equipment
- Instant Pot
- Wooden spoon
- Knife
- Cutting board
- Measuring cups and spoons
Notes
This soup can also be made in the slow cooker. To do this, cook the bacon in a skillet and add it to the slow cooker along with the other ingredients. Cook on low for 6-8 hours or on high for 4-6 hours, stirring in the cream and cheese just before serving.
Nutrition: Per Serving
- Calories: 329 kcal
- Carbohydrates: 24 g
- Protein: 12 g
- Fat: 21 g
- Saturated Fat: 11 g
- Cholesterol: 55 mg
- Sodium: 805 mg
- Potassium: 566 mg
- Fiber: 2 g
- Sugar: 3 g
- Vitamin A: 545 IU
- Vitamin C: 12.6 mg
- Calcium: 172 mg
- Iron: 1.3 mg
Recipe Tips
This Instant Pot Potato Soup is perfect for meal prep. Make a double batch and store it in the fridge for up to 4 days or in the freezer for up to 3 months. To reheat, thaw in the fridge if frozen, then heat in a pot on the stovetop or in the microwave until warmed through.
If you like a thicker soup, you can blend part of the soup in a blender or use an immersion blender to thicken it up. Stir in a little more cream or cheese for extra richness, if desired.
You can also customize this soup to your taste. Add some diced carrots or green beans for extra veggies, or try different types of cheese for a different flavor. For a vegetarian version, leave out the bacon and use vegetable broth instead of chicken broth.
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