Instant Pot Potato and Bacon Soup

Name: Instant Pot Potato and Bacon Soup
Prep time: 10 min
Cook time: 40 min
Total time: 60 min
Yield: 6
Ingredients: 1 tablespoon olive oil; 6 slices bacon, chopped; 1 large onion, chopped; 2 ribs celery, sliced; 1 tablespoon minced garlic; 1 teaspoon ground thyme; 2.5 pounds red potatoes, diced; 4 cups chicken broth; 2 tablespoons milk; 2 tablespoons cornstarch; 1 cup milk; salt and ground black pepper to taste

4.3

(12)

11 Reviews

3 Photos

Comforting homemade potato soup recipe for the Instant Pot. While peeling potatoes is not hard, it is a task I very much dislike, so I choose to use red potatoes in my recipe. No peeling is necessary, and they stay a pretty bright red for added color. Wobbly bacon is another dislike of mine, and with this treatment of the bacon, you get all of the flavor throughout the soup and still get to keep the crispy goodness to use on top for garnish.

Submitted by Soup Loving Nicole

Updated on December 17, 2024

3

Prep Time:

10 mins

Cook Time:

40 mins

Additional Time:

10 mins

Total Time:

1 hr

Servings:

6

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Ingredients

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Original recipe (1X) yields 6 servings

1 tablespoon olive oil
6 slices bacon, chopped
1 large onion, chopped
2 ribs celery, sliced
1 tablespoon minced garlic
1 teaspoon ground thyme
2 ½ pounds red potatoes, diced
4 cups chicken broth
2 tablespoons milk
2 tablespoons cornstarch
1 cup milk
salt and ground black pepper to taste

Directions

Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function. Add oil and let heat for 1 minute. Add bacon and cook until bacon is crispy and fat has rendered out, about 8 minutes. Transfer bacon to a paper towel-lined plate using a slotted spoon.
Add onion and celery to bacon drippings and cook for 2 minutes. Add garlic and thyme and cook for 1 minute. Cancel Sauté mode. Add potatoes and broth. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes.
Whisk together 2 tablespoons milk and cornstarch in a small bowl to make a slurry. Open the pot and stir in cornstarch slurry and 1 cup milk. Season with salt and pepper. Let soup sit, stirring several times until thickened, about 10 minutes. Ladle into bowls and sprinkle with bacon.

Nutrition Facts (per serving)

263	Calories
8g	Fat
39g	Carbs
10g	Protein

Nutrition Facts
Servings Per Recipe 6
Calories 263
% Daily Value *
Total Fat 8g	10%
Saturated Fat 2g	11%
Cholesterol 18mg	6%
Sodium 1062mg	46%
Total Carbohydrate 39g	14%
Dietary Fiber 4g	15%
Total Sugars 6g
Protein 10g	20%
Vitamin C 19mg	22%
Calcium 95mg	7%
Iron 2mg	11%
Potassium 1082mg	23%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Instant Pot Potato and Bacon Soup

Ingredients

Directions

Nutrition Facts (per serving)

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