Make Easy Creamy Instant Pot Potato Soup with a few simple ingredients! Enjoy this delicious cheesy umami pressure cooker potato soup topped with crisp bacon bits – a comforting hug that warms your heart. 🙂
Jump to: Recipe | Step by Step Cooking Guide
I’ve been loving all the beautiful colors of Fall – the stunning beauty of falling red, orange, yellow leaves matched with a clear blue sky, and a mild breezy cool weather. 🙂
And we’ve been eager to experiment with more Hearty Instant Pot Soup Recipes & Instant Pot Stews to welcome this comfort food season.
As a love-all-things-potatoes geek 😛 , homemade potato soup in Instant Pot Pressure Cooker is a must!
The creamy rich, cheesy umami potato soup, topped with heavenly crisp bacon bits, refreshing green onions, and melted parmesan cheese. ohh yaass!
Spoonful after spoonful of satisfaction.
What are your favorite Instant Pot Soups? Tell us in the comments! 🙂
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Instant Pot Potato Soup
Ingredients
- 1 ½ pound (680g) Yukon gold potatoes , chunked
- ½ pound (226g) small red potatoes , chunked
- 4 cups (1L) unsalted chicken stock
- 6 cloves (30g) garlic , minced
- 6 slices (215g) bacon , chopped
- 1 (232g) medium onion , diced
- 1 cup (250ml) heavy cream
- 2 bay leaves
- 2 stalks green onions , chopped
- 2 tablespoons (30ml) fish sauce (optional)
- Optional: freshly grated Parmesan cheese/Cheddar cheese for garnish
- Salt & ground black pepper to taste
Instructions
- Crisp Bacon: Crisp 6 slices of bacon or chopped bacon in Instant Pot - add bacon and heat up Instant Pot using Sauté More function. Stir occasionally and allow the bacon to crisp. Remove bacon from Instant Pot and place them on a paper towel to absorb the excess fat.
*Pro Tip: You don't need to add oil as bacon has a lot of fat. - Saute Onions and Garlic: Add diced onion in the bacon fat. Saute until soften (~2 mins). Add in minced garlic, 2 bay leaves, then saute for another minute.
- Deglaze: Pour ½ cup (125ml) unsalted chicken stock. Scrub all the brown bits off the bottom of the pot with a wooden spoon.Â
*Pro Tip: Keep the brown bits as they are very flavorful. - Pressure Cook Potato Soup: Add in potato chunks, 2 tbsp (30ml) fish sauce, and 3½ cups (875ml) unsalted chicken stock. Give it a quick mix. Pressure cook at High Pressure for 3 minutes + 15 minutes Natural Release.
- Blend & Season: Discard bay leaves. Blend potato soup into desired consistency with an immersion hand blender. Add 1 cup (250ml) heavy cream. Taste the potato soup and season with more salt. For reference, we added 3 large pinches of kosher salt.
- Garnish & Serve Potato Soup: Garnish with crisp bacon bits, freshly grated parmesan cheese, and chopped green onions. Serve immediately. You can also season with some black pepper and Cheddar cheese. Enjoy~ 🙂
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Notes
- In order to cook the meat and fat evenly, crispy and not burnt, place them in the cold pot before turning on the heat. Then, let the heat slowly render out the pork fat.
- It’s also important to absorb the bacon’s excess fat with paper towel after sauteing – this helps crisp up the umami bacon bits!
Nutrition
Step-by-Step Instant Pot Potato Soup Guide
Here are the ingredients for Creamy Instant Pot Potato Soup:
We are using both red potatoes and Yukon gold potatoes for more complexity. 🙂 You can simply use one kind of potatoes if that’s what you have on hand.
Crisp Bacon
Crisp 6 slices of bacon or chopped bacon in Instant Pot.
Add the bacon and heat up Instant Pot using Sauté More function.
*Pro Tip: You don’t need to add oil as bacon has a lot of fat.
Stir occasionally and allow the bacon to crisp.
Remove bacon from Instant Pot and place on paper towel to absorb the excess fat.
*Pro Tip – Crispy Bacon:
- In order to cook the meat and fat evenly, crispy and not burnt, place them in the cold pot before turning on the heat. Then, let the heat slowly render out the pork fat.
- It’s also important to absorb the bacon’s excess fat with paper towel after sauteing – this helps crisp up the umami bacon bits!
Saute Onions and Garlic
Add diced onion in the bacon fat. Saute until soften (roughly 2 minutes).
Add in minced garlic, 2 bay leaves, then saute for another minute.
Deglaze
Pour ½ cup (125ml) unsalted chicken stock.
Scrub all the brown bits off the bottom of the pot with a wooden spoon.
*Pro Tip: Keep the brown bits as they are very flavorful! 😀
Pressure Cook Potato Soup
Add in potato chunks, 2 tbsp (30ml) fish sauce, and 3 ½ cups (875ml) unsalted chicken stock. Give it a quick mix.
*Pro Tip – Fish Sauce: fish sauce is an optional ingredient, but it adds a kick of irresistible umami-ness to the hearty soup. Don’t worry! It won’t taste fishy. 😉
Close lid and pressure cook at
- Pressure Cooking Method: High Pressure for 3 minutes + 15 minutes Natural Release
After 15 minutes of Natural Release, carefully turn Venting Knob to the Venting position to release the remaining pressure.
Once the floating valve drops, remove the lid.
Blend & Season
Discard the bay leaves if your blender is not powerful enough.
Blend potato soup into your desired consistency with an immersion hand blender.
Add 1 cup (250ml) heavy cream, then stir to combine with the potato soup.
Taste the potato soup and season with more salt (for reference, we added 3 large pinches of kosher salt).
Garnish & Serve Instant Pot Potato Soup
Garnish potato soup with crisp bacon bits, freshly grated parmesan cheese, and green onions.
You can also season the potato soup with some black pepper. Cheddar cheese goes well with this soup too!
Serve immediately! 🙂
Enjoy your Creamy Instant Pot Potato Soup!~ 🙂
Tools for Instant Pot Potato Soup
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