Instant Pot Potato Soup Recipe

cream

🥗Healthier: coconut milk

💰Cheaper: milk

Coconut milk is lower in calories and adds a unique flavor.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and provides good fats.

Turn on the sauté function on the Instant Pot.

Add uncooked bacon to the pot and cook until crispy, stirring occasionally to render the fat.

Remove the crispy bacon with a slotted spoon, leaving the fat in the pot.

Add 1 cup of chopped onion to the pot and sauté until translucent, about 2-3 minutes.

Add chicken or vegetable stock to the pot, scraping up any bits from the bottom.

Add 3 pounds of diced potatoes (about 1-inch pieces) to the pot and stir to combine.

Seal the Instant Pot lid and set to high pressure for 8-10 minutes, depending on potato size.

After cooking, perform a natural release and remove the lid.

Mash some of the potatoes in the pot using a potato masher to release starches for creaminess.

Add whole milk (amount not specified) and 1.5 to 2 cups of cheddar cheese to the pot, stirring to combine.

Return the crispy bacon to the pot and mix well.

Season with salt and pepper to taste before serving.

Serve the soup with optional toppings like sour cream, extra cheese, crispy bacon, green onions, parsley, or chives.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens