Instant Pot Potato Soup
This Instant Pot Potato Soup turns three pounds of russet potatoes into a thick, spoon-coating bowl in about 35 minutes, finished with sharp cheddar, crisp bacon, and green onions.
Equipment
- 6-Quart Instant Pot - or electric pressure cooker
- Immersion blender - for a partially smooth finish
- Potato masher - if you prefer a chunkier texture
- Vegetable peeler - for the potatoes
- Chef's knife - for dicing
- Soup Ladle - for serving
- Small bowl - for whisking the cornstarch slurry
Ingredients
- 3 lb russet potatoes - 1.4 kg, peeled and cut into ¾-inch (2 cm) cubes
- 2 tablespoons unsalted butter - 28 g
- 1 medium yellow onion - diced
- 3 cloves garlic - minced
- 4 cups chicken broth - 950 ml, low sodium preferred
- 1 teaspoon salt - plus more to taste
- ½ teaspoon black pepper
- ½ teaspoon dried thyme
- 3 tablespoons cornstarch - 24 g
- 1 cup heavy cream - 240 ml, or whole milk for a lighter soup
- 1½ cups sharp cheddar cheese - 170 g, shredded
- 6 slices bacon - cooked and crumbled
- ⅓ cup sour cream - 80 g, optional, for extra tang
- 2 green onions - sliced, for topping
Instructions
- Press Sauté on the Instant Pot and heat for about a minute. Melt the butter, then cook the diced onion for 3 to 4 minutes until soft and translucent. Add the minced garlic and stir for about 30 seconds, just until fragrant, without letting it brown.
- Pour in about ½ cup (120 ml) of the chicken broth and scrape the bottom of the insert with a wooden spoon to lift any browned bits. This prevents a burn warning later.
- Turn off the Sauté function. Add the cubed potatoes, remaining broth, salt, black pepper, and dried thyme. Stir once to distribute the seasoning, then press the potatoes down so the liquid mostly covers them.
- Secure the lid and set the valve to Sealing. Select Pressure Cook or Manual on high pressure and set the timer to 8 minutes. The pot will take roughly 10 minutes to come up to pressure.
- When the timer beeps, let the pressure release naturally for 10 minutes. Then move the valve to Venting to release any remaining pressure, waiting until the pin drops before opening the lid away from your face.
- Use a potato masher to gently break down about half the potatoes, or pulse briefly with an immersion blender. Whisk the cornstarch into the heavy cream until no lumps remain, then press Sauté and stir the slurry into the soup. Simmer for 3 to 4 minutes, stirring often, until thickened.
- Turn off the heat. Stir in the shredded cheddar a handful at a time until melted, then add half the crumbled bacon and the sour cream if using. Taste and adjust salt, then ladle into bowls and top with remaining bacon, more cheese, and sliced green onions.
Notes
- Best potatoes: Russets are the standard choice because their high starch content breaks down and thickens the broth naturally. Yukon Golds work if you prefer a chunkier soup that holds its shape.
- Avoid gluey soup: Over-blending ruptures too much starch at once. Mash only part of the potatoes, or pulse the immersion blender in short bursts rather than running it continuously.
- Prevent curdling: Cold dairy can curdle when it hits boiling soup. Turn off the heat before adding cheese, and whisk the cornstarch into the cream first to stabilize it against the heat.
- Prevent burn warnings: Deglaze with broth and scrape up any browned bits before pressure cooking. Stuck-on food is the most common cause of a burn warning.
- Make it dairy-free: Swap the heavy cream for unsweetened almond or oat milk and use a dairy-free cheese. The cornstarch slurry still does the thickening.
- Storage: Refrigerate cooled soup in an airtight container for up to 3 to 4 days. It thickens as it chills, so loosen with a splash of broth or milk when reheating.
- Freezing: Dairy-based soups can separate when frozen. For best results, freeze the base before adding cream and cheese, then stir those in after reheating. The dairy-free base keeps for up to 3 months.
- Reheating: Warm gently on the stovetop over low heat, stirring often, so the dairy does not break. Microwave single bowls in short bursts, stirring between each.
- Variations: Try loaded baked potato style with double bacon, cheddar, and sour cream; stir in diced ham; add broccoli florets; swap in vegetable broth for a vegetarian version; or add jalapeño for heat.
- Make-ahead tip: Keep a small container of crumbled bacon in the freezer so a last-minute batch does not hinge on frying a fresh pan.
Nutrition
Serving: 1BowlCalories: 390kcalCarbohydrates: 38gProtein: 13gFat: 22gSaturated Fat: 12gCholesterol: 60mgSodium: 720mgFiber: 3gSugar: 4g
Tried this recipe?Let us know how it was!