Instant Pot Bacon Potato Soup
Cozy up with a bowl of Instant Pot Bacon Potato Soup! This rich and creamy soup is filled with tender potatoes, crispy bacon, and a flavorful broth, all made effortlessly in the Instant Pot. It’s a comforting dish that’s perfect for chilly nights and sure to become a family favorite!
Ingredients
- 1 tablespoon butter or cooking spray
- ½ large onion chopped
- 1 tablespoon garlic minced
- 2 lbs. potatoes peeled and diced (into about ½-inch cubes)
- 3 sprigs dried thyme remove leaves from stem
- ⅛ teaspoon ground nutmeg
- 28 oz chicken broth
- Salt & pepper to taste
- 1 cup milk
- 2 tablespoons cornstarch
- ½ cup sour cream
- Shredded cheddar for garnish, optional
- Cooked bacon chopped (for garnish, optional)
- Green onions chopped (for garnish, optional)
Instructions
- Set your instant pot to sauté mode. Once hot add in your butter (for healthier alternative, cooking spray will suffice.). Add your onion and sauté for 3 to 4 minutes until it begins to soften.
- Once your onion has softened, add in your garlic. Sauté for about a minute to release the flavors of the garlic.
- Press cancel on your instant pot. Add in your potatoes, thyme, nutmeg, broth, salt and pepper.
- Clothes and seal the lid on your instant pot. Close the valve. Select pressure cook on high for 4 minutes. Once the time is done cooking, naturally release 45 minutes, then do a manual release by opening the valve.
- Press cancel on your instant pot, then sauté mode. In a separate bowl mix together your milk and corn starch. Once completely mixed together, add to your instant pot. Carefully stir the corn starch mixture making sure not to mash any potatoes to keep it second chunky. Allow it to sauté for about three minutes to thicken up.
- Mix your sour cream. Once fully incorporated, press cancel on your instant pot.
- Serve your potato soup with fun toppings such as chopped bacon, cheese, and green onions! Enjoy!
Notes
Select the Right Potatoes: Choose Yukon Gold or Russet potatoes for your soup. They have a creamy texture that works well in this dish.
Don't Overfill Your Instant Pot: Ensure you don't fill the Instant Pot beyond two-thirds of its capacity to allow for proper pressure buildup and even cooking.
Use Quality Stock: Opt for high-quality chicken or vegetable broth to enhance the flavor of your soup. If using store-bought stock, choose low-sodium chicken broth to control salt levels.
Add Bacon Last: To maintain the crunchiness of the bacon, add it as a topping after the soup is cooked.
Nutrition
Calories: 212kcalCarbohydrates: 36gProtein: 6gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 19mgSodium: 540mgPotassium: 768mgFiber: 4gSugar: 6gVitamin A: 215IUVitamin C: 32mgCalcium: 105mgIron: 1mg
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