Instant Pot Potato Soup
Nothing beats a creamy, comforting bowl of potato soup when you want something warm and satisfying! This hearty soup is perfect for busy families who need dinner on the table fast, and the best part is it’s ready in just 40 minutes thanks to your trusty Instant Pot.
Recipe Details
Timing & Servings: Prep Time: 20 minutes, Additional Time: 20 minutes, Total Time: 40 minutes, Serves: 5 people, Yield: 5 cups.
Nutrition Profile: Low-Carb, Diabetes-Friendly, Nut-Free, Low-Sodium, Soy-Free, Heart-Healthy, Egg-Free, Gluten-Free, Low-Calorie.
Nutrition Facts (per serving): 87 Calories, 4g Fat, 10g Carbs, 3g Protein.
Ingredients You’ll Need
Butter: Just 1 tablespoon is all you need to get that rich, creamy base started. Regular salted butter works perfectly here!
Bacon: 2 slices cut in half will give you those crispy, smoky bits everyone loves. Turkey bacon works great too if that’s what you have.
Onion: Half a cup of chopped onion adds that perfect savory flavor. Yellow or white onions both work wonderfully.
Russet Potatoes: You’ll need 1½ pounds, which is about 2 large potatoes, peeled and diced. Russets get super creamy and tender in the pressure cooker!
Low-Sodium Chicken Broth: 2 cups gives you that rich, savory base without being too salty. Vegetable broth works too if you prefer.
Sour Cream: Half a cup makes this soup incredibly creamy and tangy. Regular or light sour cream both work great.
Extra-Sharp Cheddar Cheese: Half a cup shredded and divided – you’ll use some in the soup and save some for topping. The sharp flavor really makes a difference!
Salt and Pepper: Just ½ teaspoon salt and ¼ teaspoon pepper to taste. You can always add more later!
Scallion Greens or Chives: ¼ cup chopped for that fresh, bright finish on top. Either one tastes amazing!
How to Make Instant Pot Potato Soup
Step 1: Put the butter in your multicooker and heat on sauté mode until it melts. Add the bacon pieces and cook them, turning occasionally, until they’re nice and crisp – about 4 to 5 minutes. Transfer the bacon to a paper towel to drain, but leave all that yummy butter and bacon drippings right in the pot!
Step 2: Add your chopped onion to the multicooker and cook, stirring, until it starts to soften up – about 2 to 3 minutes. Then add the diced potatoes and chicken broth. Turn off the heat, close and lock the lid, then cook at high pressure for 10 minutes.
Step 3: Release the pressure when it’s done cooking. Now comes the fun part – puree the soup with an immersion blender until it’s almost smooth but still has some chunky bits. If you don’t have an immersion blender, you can use a food processor or regular blender – just be super careful with the hot liquid!
Step 4: Stir in the sour cream until everything looks smooth and creamy. Mix in ¼ cup of the cheese, salt, and pepper, stirring until that cheese melts completely. Serve it up hot, topped with the crispy bacon, remaining cheese, and fresh scallions or chives!
Easy and Quick Instant Pot Potato Soup Version
Want to make this even faster? You can skip the bacon and just use 2 tablespoons of butter instead! Also, try using pre-shredded cheese and frozen diced onions to cut down on prep time. The soup will still taste amazing and you’ll save about 10 minutes of prep work!
Serving Ideas
This creamy potato soup is pretty much a complete meal on its own! Serve it with some crusty bread or buttery dinner rolls for dipping. A simple green salad or some roasted vegetables on the side make it feel like a full dinner spread.
Storage
Store leftover soup in the fridge for up to 4 days in a covered container. To reheat, just warm it gently on the stove over medium-low heat, stirring occasionally. You can also microwave individual portions for about 1-2 minutes, stirring halfway through.
Substitutions
No sour cream? Greek yogurt works great instead! Want to make it dairy-free? Use coconut cream and skip the cheese, or try some dairy-free alternatives. You can swap the chicken broth for vegetable broth to make it vegetarian too.
Pro Tips
- Perfect Texture: Don’t blend it completely smooth – those little potato chunks make it so much more interesting!
- Cheese Melting: Add the cheese off the heat so it melts smoothly without getting stringy.
- Bacon Shortcut: Cook extra bacon ahead of time and store it in the fridge for quick soup toppings all week!
- Thickness Control: If your soup gets too thick, just stir in a little more broth until it’s perfect.
FAQs
Can I make this soup ahead of time?
You bet! This soup actually tastes even better the next day after all the flavors have time to blend together. Just store it in the fridge and reheat gently when you’re ready to eat.
What if I don’t have an Instant Pot?
No worries! You can totally make this on the stovetop. Just cook the bacon and onions in a large pot, add the potatoes and broth, then simmer for about 20-25 minutes until the potatoes are tender. Then follow the rest of the steps!
Can I freeze this soup?
Sure! The soup freezes well for up to 3 months. Just keep in mind that dairy-based soups can sometimes separate a bit when thawed, but a good stir usually fixes that right up.
How can I make this soup thicker?
If you want it thicker, just blend it a bit more, or mash some of the potatoes with a fork before blending. You can also simmer it uncovered for a few extra minutes to let some liquid evaporate.
I hope you and your family love this cozy potato soup as much as we do! Let me know how it turns out for you – I always love hearing about your cooking adventures and any fun twists you add to make it your own.
