Description
A creamy and comforting Instant Pot Potato Soup made with crispy bacon, tender Yukon gold potatoes, and a rich blend of chicken broth and heavy cream. This easy recipe comes together quickly using the Instant Pot pressure cooker, yielding a smooth, flavorful soup garnished with shredded cheddar cheese and savory bacon.
Ingredients
Scale
Meat
- 1 cup uncooked bacon, chopped
Vegetables
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups Yukon gold potatoes, peeled and chopped
Liquids
- 2 cups low-sodium chicken broth
- ¾ cup heavy cream
Other
- ½ cup shredded cheddar cheese, for garnish
- Salt and pepper, to taste
Instructions
- Cook the bacon: Heat the Instant Pot on Sauté-Normal mode. Add chopped bacon and cook for about 5 minutes, stirring occasionally, until the bacon is crisp.
- Drain the bacon: Remove the crispy bacon with a slotted spoon and place it on paper towels to drain excess grease. Leave the bacon grease in the pot for flavor.
- Sauté the aromatics: Add chopped onion to the pot and cook for about 3 minutes until soft and translucent. Add minced garlic and cook for an additional minute until fragrant.
- Add broth and deglaze: Pour in the low-sodium chicken broth and scrape any browned bits from the bottom of the pot to prevent burning and enhance flavor.
- Add potatoes and seal: Stir in the peeled and chopped Yukon gold potatoes. Secure the Instant Pot lid and ensure the valve is set to sealing.
- Pressure cook: Set the Instant Pot to Pressure Cook (Manual) mode for 8 minutes to cook the potatoes until tender.
- Release pressure: Once cooking is complete, allow the pressure to release naturally for 5 minutes. Then, carefully switch the valve to venting to release any remaining pressure.
- Blend and season: Stir in the heavy cream. Use an immersion blender directly in the pot to puree the soup until smooth and creamy. Season with salt and pepper to taste.
- Serve and garnish: Ladle the warm soup into bowls and top with the crispy bacon pieces and shredded cheddar cheese for a delicious finishing touch.
Notes
- For a thicker soup, reduce the amount of chicken broth slightly or cook a few additional minutes before blending.
- You can substitute Yukon gold potatoes with russet potatoes if preferred.
- Use a full-fat heavy cream for best creaminess, or substitute with half-and-half for a lighter soup.
- To make this recipe vegetarian, replace chicken broth with vegetable broth and omit bacon or use vegetarian bacon alternatives.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop or microwave.
