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Instant Pot Potato Soup

The Instant Pot serves as an invaluable tool in the kitchen, adept at preparing a wide array of meals, from comforting main dishes to simple appetizers. Among its many capabilities, this appliance excels in the realm of soups, allowing for rapid and nearly hands-free cooking. Say goodbye to the lengthy hours spent at the stove; with pressure cooking, you can achieve a depth of flavor in a fraction of the time. This potato soup exemplifies this convenience, delivering a warm and satisfying dish in under an hour. If you appreciate the classic flavors of a loaded baked potato topped with bacon, cheese, sour cream, and chives, this straightforward recipe is sure to delight your palate.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings: 6
Course: Soup
Cuisine: American
Ingredients Method

Ingredients
  

  • 2 1/2 lb. russet potatoes peeled and cut into 1/2-inch cubes (approximately 5 medium)
  • 6 slices bacon cut into 1/2-inch pieces
  • 1 large yellow onion finely chopped
  • 1/4 cup all-purpose flour
  • 2 cloves garlic finely chopped
  • 1 teaspoon fresh thyme leaves
  • 4 cups low-sodium chicken broth
  • 1 1/2 cups half-and-half
  • Kosher salt to taste
  • Freshly ground black pepper to taste
  • 1/2 cup sour cream plus additional for serving
  • Shredded cheddar cheese for serving
  • Sliced chives for serving

Method
 

  1. Set the Instant Pot to the "Sauté" setting. Add the bacon and cook, stirring occasionally, until it becomes crisp, which should take about 10 to 12 minutes. Using a slotted spoon, transfer the cooked bacon to a plate, leaving the rendered fat in the pot. Next, add the chopped onion and cook until softened, approximately 5 to 7 minutes. Stir in the flour, garlic, and thyme, cooking for an additional minute until fragrant. Then, pour in the chicken broth and stir to dissolve the flour, which should take about 30 seconds.
  2. Incorporate the potatoes, half-and-half, 1 1/2 teaspoons of salt, and 1/4 teaspoon of pepper into the mixture. Stir well to combine. Secure the lid on the Instant Pot, then set it to Pressure Cook on High for 8 minutes. Allow for a slow release of pressure once the cooking time has elapsed.
  3. After releasing the pressure, carefully uncover the pot and mix in the sour cream. Using an immersion blender, blend the soup until some chunks of potato remain for texture. Alternatively, you can blend approximately half of the soup in a standard blender and then return it to the pot.
  4. Serve the soup in bowls, topping each portion with additional sour cream, bacon, shredded cheddar cheese, and sliced chives. Enjoy your delicious, creamy potato soup!