Instant Pot Potato Soup
This Instant Pot Potato Soup has a rich and creamy broth, with hearty potatoes, melty cheese, and crispy bacon. It's the perfect comfort food for fall and winter.
Servings: 6 servings
Ingredients
- 1 Tablespoon butter
- 1/2 cup onion finely chopped
- 4 cloves garlic minced
- 2 1/2 pounds russet potatoes peeled and diced into 1-inch cubes
- 4 cups low-sodium chicken broth
- 1 cup heavy cream
- 1 Tablespoon cornstarch
- 2 cups shredded cheddar cheese plus more for topping
- Salt and pepper to taste
- 5 strips bacon cooked and crumbled, for topping
- Sliced green onions for topping
Instructions
- Turn the Instant Pot to the sauté setting and add the butter. Once the butter is melted, add the onion and cook for 4-5 minutes until it begins to soften.1 Tablespoon butter, 1/2 cup onion
- Add the garlic and cook for 2-3 more minutes, until the garlic is soft and you can smell it.4 cloves garlic
- Add the potatoes and pour in the chicken broth, then mix well to combine.2 1/2 pounds russet potatoes, 4 cups low-sodium chicken broth
- Put the lid on the Instant Pot, lock it, and cook on high pressure for 10 minutes. Naturally release for 10 minutes, then quick release.
- Put the cornstarch and heavy cream in a bowl and whisk to combine.1 cup heavy cream, 1 Tablespoon cornstarch
- Remove the Instant Pot lid and set it to sauté. Pour in the cream and cornstarch slurry, and cook for 1-2 minutes until the soup thickens.
- Add the shredded cheese and stir until it's melted.2 cups shredded cheddar cheese
- Season to taste with salt and pepper.Salt and pepper to taste
- Serve the soup immediately, topping it with bacon, green onions, and additional cheese.5 strips bacon, Sliced green onions
Notes
- Store leftovers in an airtight container in the fridge for 4 days or in the freezer for 3 months.
- Reheat on the stove over medium heat, or in the microwave in 20-second increments.
Nutrition
Calories: 575kcal | Carbohydrates: 49g | Protein: 22g | Fat: 33g | Saturated Fat: 19g | Polyunsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 97mg | Sodium: 558mg | Fiber: 5g | Sugar: 5g
