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. 🙂
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. *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~ 🙂