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An overhead picture of the finished Instant Pot Potato Soup recipe inside od blue soup bowls.
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5 from 4 votes

Instant Pot Potato Soup

Instant Pot Potato Soup is some serious comfort food. It's velvety, smooth, and savory. It's loaded with bacon, cream, cheese, and toppings.
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Course: Main Course
Cuisine: American
Keyword: bacon, cheddar cheese, potatoes
Servings: 6 people
Calories: 378kcal
Cost: $7.43

Equipment

  • Instant Pot
  • Measuring spoons
  • Liquid measuring cup
  • Wooden mixing spoon
  • cutting board
  • vegetable peeler
  • chef's knife
  • Ladle
  • small bowl
  • whisk

Ingredients

  • 9 slices bacon
  • 1 large onion diced
  • 3 large stalks celery chopped
  • 4 cloves garlic minced
  • 1 Tablespoon kosher salt
  • 1 teaspoon freshly ground pepper
  • 3 sprigs fresh thyme or 1 ¼ teaspoon dried
  • 3 pounds russet potatoes peeled and diced
  • 6 cups chicken broth
  • 1 ⅔ cup whole milk
  • ¾ cup heavy cream
  • 3 Tablespoons cornstarch

TOPPINGS:

  • shredded cheddar cheese
  • bacon cooked, and crumbled
  • chopped chives or green onions
US Customary - Metric

Instructions

SAUTE:

  • Set the Instant Pot to the Saute setting.
  • Add bacon and cook until crispy.
  • Transfer bacon to a paper towel-lined plate to drain.
  • Add onion, celery, garlic, salt, pepper, and thyme to the pot. Stir and cook for 3-5 minutes or until the onions and celery are softened.
  • Add chicken stock to the pot and scrape down the sides and bottom.
  • Stir in potatoes.

PRESSURE COOK:

  • Place the lid on the Instant pot and set it to HIGH pressure for 8 minutes.
  • When the timer goes off, carefully quick release.

ADD MILK AND CREAM:

  • In a small bowl, whisk together 2 tablespoons of milk and the cornstarch to make a slurry.
  • Remove the lid from the pot and set it to saute.
  • Pour in the slurry, remaining milk, and the heavy cream.
  • Stir to combine and let the soup come to a boil and cook for about 5 minutes or until desired thickness is reached, stirring occasionally.
  • Turn off the Instant Pot and let the soup cool for 5-10 minutes before serving.

GARNISH AND SERVE:

  • Garnish with cheese, bacon, and chives and serve.

Nutrition

Serving: 1.5cup | Calories: 378kcal | Carbohydrates: 53g | Protein: 9g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 49mg | Sodium: 2080mg | Potassium: 1303mg | Fiber: 4g | Sugar: 6g | Vitamin A: 589IU | Vitamin C: 33mg | Calcium: 154mg | Iron: 3mg