ingredients
  • Bacon 6 slices, chopped
  • yellow onion 1, diced
  • Celery stalks 2, diced
  • medium potatoes 5
  • Chicken broth 5 cups
  • All-purpose flour ¼ cup
  • Butter 4 tbsp • 717 kcal
  • Heavy Cream 1 cup
  • salt and pepper to taste
Calories refers to 100 gr of product

Ultra-creamy, nourishing, and delicious, instant pot potato soup is surprisingly easy to make. This recipe is a staple in many households once the temperatures dip, and it's wonderfully flavorful without needing a bunch of fancy ingredients. Bacon adds a fantastic salty-savory element to this potato soup recipe, while the addition of heavy cream gives it a delightfully rich texture. You can make this instant pot potato soup recipe in virtually no time at all, making it perfect for a busy weekday night!

How to Make Instant Pot Potato Soup

Set your instant pot to Saute, then add the bacon and onions. Stir occasionally. Cook until onions are translucent and the bacon is lightly browned.

Stir in the celery.

Pour in the broth and deglaze the bottom of the pan. Add in the potatoes, salt, and pepper. Stir well. Place the lid on the instant pot and set it to Sealing, then set it to Pressure Cook. Put 8 minutes on the timer. Once it's finished, let it stand for another 10 minutes for a natural release. After the 10 minutes have passed, perform a controlled quick release to get rid of any remaining steam.

While you're letting the steam naturally release, mix the flour and butter in a bowl until smooth to make a roux.

Once all the pressure has been released from the pot, remove the lid and set the pot to saute. Bring to a simmer, then add the roux and stir until the soup becomes thick.

Once thickened, turn the instant pot off and gently pour in the cream, stirring to combine.

What Type of Potatoes are Best for Instant Pot Potato Soup?

No need to be strict here – you can use whatever potatoes you have on hand. Russets, reds, whites, and yellow potatoes all make a tasty soup. You can even make this soup using different types of potato in the same recipe!

How to Make Loaded Potato Soup in an Instant Pot

Want to take this recipe to the next level? Try a loaded version! To make a loaded potato soup, add 2 cups of sharp cheddar cheese after you've mixed in the roux. Garnish with chopped spring onions, crumbled bacon, and extra cheese.

Tips for Making the Best Instant Pot Potato Soup

You can break up the potatoes using a potato masher or a fork to make a creamier, smoother soup.

For an extra hearty thick soup, sprinkle in instant potato flakes. Melting the butter before mixing it with the flour will also give you a thicker soup.

Use smoked bacon or pancetta for an extra layer of flavor in this soup. The smokiness goes really well with the potatoes.

Feel free to add other vegetables like carrots or parsnips to make this tasty soup even more nutritious.

Method

Set your instant pot to Saute, then add the bacon and onions. Stir occasionally. Cook until onions are translucent and the bacon is lightly browned. Stir in the celery.

Pour in the broth and deglaze the bottom of the pan. Add in the potatoes, salt, and pepper. Stir well.

Place the lid on the instant pot and set it to Sealing, then set it to Pressure Cook. Put 8 minutes on the timer. Once it's finished, let it stand for another 10 minutes for a natural release. After the 10 minutes have passed, perform a controlled quick release to get rid of any remaining steam.

While you're letting the steam naturally release, mix the flour and butter in a bowl until smooth to make a roux.

Once all the pressure has been released from the pot, remove the lid and set the pot to saute. Bring to a simmer, then add the roux and stir until the soup becomes thick. Once thickened, turn the instant pot off and gently pour in the cream, stirring to combine.