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.
Make Easy Creamy Instant Pot Potato Soup with a few simple ingredients! Deliciously umami pressure cooker potato soup is like 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.
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.
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!
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 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.
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.
Pour ½ cup (125ml) unsalted chicken stock.
Scrub all the brown bits off the bottom of the pot with a wooden spoon.
Add in potato chunks, 2 tbsp (30ml) fish sauce, and 3 ½ cups (875ml) unsalted chicken stock. Give it a quick mix.
After 15 minutes of Natural Release, carefully turn Venting Knob to the Venting position to release the remaining pressure.
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 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!
Happy to hear your in-laws enjoyed it as well!
Hi am really keen to try this recipe! But can I substitute heavy cream with fresh full fat milk?
Since the recipe says to use small potatoes I was wondering if they should be peeled or just chunked. I was thinking it would be difficult to peel small potatoes.
We are using smaller size potatoes. Not the mini fingerling potatoes.
We loved this soup. It was easy to make. It took 1 hour 10 minutes start to finish. I bought brown sugar bacon. I think you could change the flavor with different bacon ( pepper crusted, hickory, plain). Will make again.
I tried the butter chicken and it was really tasty, will definitely make it again.
Today I made the creamy potato soup, with coconut milk instead of cream and it was absolutely delicious. Definitely can’t eat only one serving.
This was so good!! Another keeper. Flavor was so strong and natural. Substituted coconut milk for heavy cream. You guys are making me look good in the kitchen.
This was delicious and the family loved it. I think the fish sauce added a wonderful dimension, but I might add just a little less next time. Thanks for the recipe!
Can you double this recipe in an 8 qt. Instant Pot?
Evening I’ve made from your blog is incredible. Thanks for putting in the work. Instructions are always very clear. The potato soup was fire. I’ve made your chili recipe maybe 20 times.
Happy to hear you are enjoying the recipes!!
I made this soup recently and thought it was excellent! I really like the silky smooth texture and it tasted great.
In a word… delicious! and comforting! ok, that’s two!
So delicious!! The flavor was great! I followed the recipe except I was about 1/2 cup short on the chicken broth so filled the rest with water and still turned out amazing! Great flavor, especially when you add in the cheese, green onions and bacon in the end. I used the extra sharp cheddar cheese on top and this tasted great! I can’t wait to try your other recipes.
Yes, it is marketed as Fish sauce.
The soup was a little thinner than I like, but the taste was delicious. Next time, and there will be a next time, I plan to reduce the amount of stock by 3/4 cup. If it is too thick after cooking, I can always add more.
Amazing soup – loved it and it was sooooo easy to make. I added basil to boost the flavor a bit.
Basil is a nice pairing to the soup!
The maximum I will recommend is 1.5x as it can get quite foamy.
Ok. Let me preface this by saying I drank nearly a whole bottle of $5 California Roots Chardonnay while I was making this and didn’t have an immersion blender so had to throw it in the food processor in batches and it still turned out AMAZING. Although I’m gonna be so sad tomorrow when I realize what a mess I made in the kitchen in my nearly drunken state. I paired it with a sourdough and Tillamook cheddar grilled cheese and it was perfect. Thanks for the wonderful drunk-proof recipe. I will be making again ina. More efficient sober state soon!
Hope the clean up was a breeze yesterday!
Will it ruin the Integrity of the soup if I leave it slightly chunky? BTW, my self-proclaimed hillbilly husband is absolutely loving all the recipes, even the ones that he’s unfamiliar with the type of recipe that it is.
It will be fine to leave it slightly chunky.