Instant Pot Potato Soup
Thick and creamy Instant Pot Potato Soup is loaded with wholesome ingredients, made in one pot and ready in 30 minutes!
Servings: 6
Calories: 459kcal
Ingredients
- 3 pounds (5 medium) russet potatoes peeled & cubed
- 1 large onion finely chopped
- 3 large garlic cloves minced
- 2 tablespoons butter
- 1/2 teaspoon thyme dried
- 2 1/2 cups chicken or vegetable broth low sodium
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 cup whole milk
- 10 bacon slices
- 3 green onion sprigs finely chopped
- 1/2 cup cheddar cheese freshly grated
Instructions
- On Instant Pot, press Saute and wait until display says Hot. Add butter, onion, garlic and thyme; saute for about 5 minutes. Press Cancel.
- Add potatoes, broth, salt and pepper. Close the lid, turn pressure vent to Sealing and press Pressure Cook on High or Manual for 5 minutes.
- While soup is cooking, preheat large ceramic non-stick skillet on medium heat and cook bacon in batches until crispy. Transfer to a plate to cool off, then chop.
- After Instant Pot has finished cooking, wait 3 minutes and release pressure using Quick Release method.
- Open the lid, add milk and mash potatoes with a masher until desired consistency. You can also give just a few whirls with an immersion blender but do not overprocess.
- Serve potato soup hot garnished with bacon bits, green onion and grated cheese.
Notes
- Store: Refrigerate in an airtight container or right in the pot for up to 3 days.
- Freeze: Freeze in a glass container or re-sealable silicone bags leaving room for expansion for up to 3 months. Thaw in the fridge overnight or on the counter for 6 hours.
- Reheat: Reheat amount you will consume at that time by simmering on low heat in a pot. Shouldn't take more than 5-7 minutes. Add more broth or milk to thin out the soup, if necessary.
- Do not overblend: If you decide to puree soup with an immersion blender, do not puree for too long as soup will become gluey mess within minutes.
- Red or yellow potatoes: I do not recommend using red or yellow potatoes for the soup because they are too waxy.
Nutrition
Calories: 459kcal | Carbohydrates: 48g | Protein: 16g | Fat: 24g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 48mg | Sodium: 783mg | Fiber: 4g | Sugar: 5g