Instant Pot Potato Soup
Classic potato soup in the Instant Pot is the easy, hearty comfort food you need on your menu the next cool day. This soup tastes like it was slow cooked but thanks to the pressure cooker comes together in practically no time at all, making it the perfect dinner for any night of the week- even the busiest weeknight!
Servings: 6
Calories: 653kcal
Ingredients
- 6 strips bacon chopped
- 1 small white onion
- 2 stalks celery leaves removed, washed, and thinly diced
- 2 1/2- 3 lbs white potatoes peeled & roughly chopped
- 6 cups chicken broth
- salt & pepper to taste
- 1/4 cup flour
- 4 tbsp butter melted
- 1 cup heavy whipping cream at room temperature
Instructions
- Make sure your liner is in the pot, and then hit the saute button on your Instant Pot.
- Add both the chopped bacon & onion to the pot, stirring and cooking until the bacon's cooked and the onion's tender. Add the celery, and cook just one minute more until it too is tender. Hit the 'cancel' button to turn the pot off and end the saute mode.
- Pour the broth into the pot, and using a sturdy spoon deglaze the bottom of the pot, scraping up any browned stuck on bits as you do so.
- Add the potatoes to the pot, and lightly season with salt & pepper.
- Place the lid on the pot, turning to close and set the vent knob to the sealed position.
- Hit the 'pressure cook' or 'manual' button, depending on your model, and set to 8 minutes.
- Once the soup's done cooking, let it naturally release (sit undisturbed) for 10 full minutes. Quick release the remaining steam, carefully turning the knob to avoid any hot water. You can loosely cover the knob with a damp cloth if you want to avoid any potential starch from escaping with the water vapor.
- In a small dish, whisk together the flour and melted butter until the mixture's smooth and no lumps remain.
- Once all the pressure's been released open the lid, careful to avoid the hot steam in the pot. Hit the saute button, and bring the soup to a low simmer.
- Pour the flour mixture into the soup, and whisk until fully incorporated. Let the soup simmer for a few minutes until it's thickened some. Hit cancel to stop the pot from cooking.
- If you like a chunkier potato soup with a thinner broth, proceed to the next step. If you enjoy a slightly thicker broth with smaller chunks of potato for added texture, use a potato masher and gently smash some of the potatoes.
- Add the heavy cream, stirring to evenly combine. Season the soup with additional salt & pepper, if desired.
- Ladle the soup into bowls, and serve hot.
Notes
Since this is a classic version of potato soup, we recommend keeping the toppings simple. Some shredded cheddar & freshly cracked black pepper are traditional.
Serve with crusty bread for neatly sopping up & enjoying broth from the soup bowls.
Nutrition
Calories: 653kcal | Carbohydrates: 81g | Protein: 14g | Fat: 32g | Saturated Fat: 17g | Trans Fat: 1g | Cholesterol: 89mg | Sodium: 1124mg | Potassium: 2071mg | Fiber: 10g | Sugar: 4g | Vitamin A: 898IU | Vitamin C: 100mg | Calcium: 102mg | Iron: 4mg