The perfect bowl of soup to warm up to, this easy Instant Pot Potato Soup hits the spot! I mean, who doesn’t like potato soup??
Instant Pot Potato Soup
I love potatoes and I love soup so it’s only a matter of time before a potato soup was to show up on the blog! It’s such a comforting soup and is just what I like to cozy up to whenever it gets cold out. Best part about this soup is that it doesn’t take that much time or effort to make.
The hardest part of this whole recipe is honestly, just peeling the potatoes. If you’ve got some helping hands, it’ll only take a couple of minutes to peel and dice your potatoes. Then in a blink of an eye, you’ve got yourself some potato soup thanks to the Instant Pot!
Note: I’ve only tested this recipe using a Duo Plus 9 in 1 Instant Pot (6 qt)
How To Store Potatoes So They Last Longer
Place the potatoes in a cardboard box, paper bag, mesh bag, or basket to provide good ventilation to the potatoes. I usually keep it in the paper bag that they are sold in. Store your potatoes in a cool, humid, and dark place. 45-50F/ 7-10C is the ideal temperature range so I usually keep it in my basement.
What You Need To Make Potato Soup in the Instant Pot
- bacon: really adds a lot of flavour to the soup. I like to crisp up some extra bacon to top off the soup with as well.
- butter: unsalted
- onion: regular white onion
- garlic: the more the better to be honest
- potatoes: I like to use Russet potatoes or Yukon Gold potatoes
- stock: I use Better than Bouillon Chicken Base
- salt
- pepper
- milk
- to thicken: milk and flour
- optional: cheese for topping
How this is Instant Pot Potato Soup is Lightened up
I know other recipes use cream cheese, sour cream, and heavy creams to thicken the potato soup but I skip that in favour of using milk and flour or just milk and blend a few cups of the soup before stirring it back into the potato soup.
How to Make Instant Pot Potato Soup
- On sauté mode, add in your cut up bacon. Cook it for 2-3 minutes.
- Add in butter and let it melt before adding in the onions. Sauté until the onions start to soften and add in the garlic. At the same time, be sure to scrape up any browned bits from the bacon early.
- Next, add in your potatoes, stock, salt, and pepper. Mix, place the lid on, set the valve to sealing, and set your Instant Pot on manual for 5 minutes.
- Natural pressure release for 5 minutes when done, before quick releasing.
When done, to thicken the soup with one of the two methods:
- whisk the flour into the milk and then carefully stir into the soup. Simmer until thickened.
- add in the milk, remove some (or all) of the soup, blend with a handheld blender, and combine it back into the Instant Pot.
Top off with some cheese and crispy bacon before serving.
Storage and Freezer Instructions for this Potato Soup
Storing leftovers: The soup lasts for around 2 days in the fridge. Reheat gently and thin with a little bit of milk on the stovetop.
Freezer Instructions: While potatoes don’t freeze well, if you insist on freezing this soup, make sure you don’t reheat it from frozen. Fully thaw the Instant Pot potato soup overnight in the fridge before reheating gently and thin with a little bit of milk on the stovetop.
Instant Pot Potato Soup
Ingredients
- 6 slices bacon
- 1 tbsp butter, unsalted
- 1 onion, sliced
- 4 cloves garlic
- 2.5-3 lbs potatoes, cut into 1"-1.5" cubes
- 3 cups chicken stock, or vegetable stock
- 1 tsp salt
- 1/2 tsp pepper
- 1 cup milk
- 1 tbsp optional: flour to thicken
- optional: cheese and crispy bacon for topping
Equipment
Instructions
- On sauté mode, add in your cut up bacon. Cook it for 2-3 minutes.
- Add in butter and let it melt before adding in the onions. Sauté until the onions start to soften and add in the garlic. At the same time, be sure to scrape up any browned bits from the bacon early.
- Next, add in your potatoes, stock, salt, and pepper. Mix, place the lid on, set the valve to sealing, and set your Instant Pot on manual for 5 minutes.
- Natural pressure release for 5 minutes when done, before quick releasing.
- When done, to thicken the soup with one of the two methods: ° whisk the flour into the milk and then carefully stir into the soup. Simmer until thickened. ° add in the milk, remove some (or all) of the soup, blend with a handheld blender, and combine it back into the Instant Pot.
- Top off with some cheese and crispy bacon before serving.
Nutrition Per Serving
MORE INSTANT POT RECIPES TO TRY!
Other places to connect with me
Instagram: @carmyshungry
Facebook: https://www.facebook.com/carmyycom
Email: [email protected]
Leave a Reply