Description
This Loaded Instant Pot Potato Soup is a creamy and comforting dish packed with tender potatoes, sautéed vegetables, and savory bacon. Made effortlessly in the Instant Pot, this soup is thickened to perfection and finished with sour cream and optional toppings like shredded cheddar, extra bacon, and chopped chives. Perfect for a hearty meal on chilly days!
Ingredients
Scale
Meat and Dairy
- 4 ounces bacon
- 1 tablespoon butter
- 1 cup milk
- 1/2 cup sour cream
Vegetables
- 1 large onion, chopped
- 2 cloves garlic, minced
- 4 stalks celery, diced
- 2.5 lbs potatoes (about 5 cups), peeled and diced into 1/2 inch cubes
Herbs and Spices
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried rosemary
- 1/8 teaspoon ground nutmeg
- Salt and pepper, to taste
Other
- 2 (14.5-ounce) cans chicken broth
- 1-2 tablespoons cornstarch
- Desired toppings (e.g. shredded cheddar cheese, cooked bacon, chopped chives; optional)
Instructions
- Cook bacon: Set the Instant Pot to sauté mode. Add 4 ounces of bacon and cook until crispy. Remove a few tablespoons of the bacon for garnish and leave the rest in the pot to add flavor to the soup.
- Sauté vegetables: Add 1 tablespoon butter, chopped onion, minced garlic, and diced celery to the pot with the bacon. Sauté until the vegetables start to soften, about 3 to 4 minutes. Then turn off the Instant Pot and add the peeled and diced potatoes, dried thyme, dried rosemary, ground nutmeg, chicken broth, salt, and pepper.
- Pressure cook: Seal the Instant Pot lid and set the valve to the sealing position. Select the pressure cook function on high pressure and cook for 5 minutes. When cooking is complete, allow a natural pressure release for 5 minutes, then carefully do a manual quick release to release any remaining pressure.
- Thicken soup: Open the lid and set the Instant Pot back to sauté mode. Whisk 1 to 2 tablespoons cornstarch into 1 cup of milk until smooth with no lumps. Stir this mixture carefully into the soup, trying not to break up the potatoes. Let the soup simmer for about 2 minutes until it thickens. For an even thicker and creamier texture, remove 2 to 3 cups of soup, blend it until smooth, then stir it back into the pot.
- Finish and serve: Stir in 1/2 cup sour cream to add richness. Serve the soup hot with your favorite toppings such as shredded cheddar cheese, extra cooked bacon, and chopped chives for added flavor and texture.
Notes
- For a vegetarian version, omit the bacon and use vegetable broth instead of chicken broth.
- If you prefer a thinner soup, reduce the amount of cornstarch or omit blending part.
- Use low-fat or whole milk based on your preference for creaminess and calorie content.
- To save time, peel and dice potatoes ahead of time or use frozen diced potatoes.
- Be careful while releasing the pressure from the Instant Pot to avoid burns.
