My love for soup continues in this Instant Pot Potato Soup recipe. This is more of a basic potato soup, and I love it. I have been asked many times for a simpler version, so I created Instant Pot Simple Potato Soup. I think this soup has a good balance of flavors, and the potatoes can shine through. It’s a little rustic, and a lot delicious!
Instant Pot Simple Potato Soup
This year has been busy so far, and I’m enjoying being in the kitchen more, creating and testing recipes. It took me a while to get to this recipe for a simple potato soup. I’m so glad I took the time to refine it, as it is one of my favorites (I know, I say that about almost all of my soup recipes!) Now I feel that Instant Pot Simple Potato Soup is ready to share with you!
The thing I like best about potato soup is that it is so versatile. You can make it without bacon, or use ham instead. You can leave out the celery, or add carrots. It always comes out as a comforting and tasty bowl of soup!
If you love soups, check out my New ecookbook “For the Love of Soup”
Containing 25 delicious soups you can make in your electric pressure cooker. Featuring 7 new soup recipes!
French Onion
Lentil with Bacon
Chicken Tortilla
Vegetable Tortellini
And more…
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Instant Pot Simple Potato Soup is a creamy, savory potato soup recipe that is easy to make with potatoes, onion, celery, and bacon. It tastes delicious! Pressure Cooker potato soup is comforting and simply tasty.
- 6 slices Bacon, chopped
- 1 small Onion, diced
- 2 stalks Celery, diced
- 4 medium Potatoes, peeled and diced
- 5 cups Chicken Broth
- 1 tsp Salt (more to taste)
- 1/2 tsp Pepper
- 1/4 cup Flour
- 4 Tbsp Butter, softened
- 1 cup Heavy Cream
Turn on the pot's sauté function and add the chopped bacon and onion. Cook until bacon is done and onions are translucent, stirring occasionally.
Add the celery. Stir, and scrape up any brown bits from the bottom of the pot (deglaze).
Add the potatoes, broth, salt, and pepper. Put the lid on and lock in place. Set the steam release knob to the Sealing position, if applicable.
Cancel the sauté setting and push the Pressure Cook/Manual button, or dial. Use the + or - button, or dial to select 8 minutes.
When the cook cycle ends, let the pot sit undisturbed for 10 minutes (10 minute natural release). Then do a controlled quick release of the remaining steam/pressure (release steam in short bursts until you are sure no soup will spew out with the steam).
While the pot is naturally releasing, combine the softened butter and flour in a small dish, using a fork. If the butter isn't soft enough, warm it in the microwave for 10 seconds.
When all of the pressure is out of the pot, carefully open the lid, turn on the sauté setting again, and stir in the flour mixture.
Cancel the sauté setting and stir well. Then Add the heavy cream. Taste and adjust salt if desired.
Serve with some crusty bread.
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Awesome Spring Chef Stainless Measuring Spoons That Fit in Your Spice Jars!
Here is the 7″ Fat Daddio’s pan I use for cheesecake. You might find it useful for other recipes, such as my famous Instant Pot Lasagna.
6 Quart Instant Pot DUO Plus pressure cooker
This potato soup was perfect! It is one of my favorite soups. Lots of flavor, and thick! I will double the recipe next time I make it.
I’m really happy that you liked this recipe! Thank you for your review!
Have you ever made it without the bacon?
Yes, you can make it without.
My daughter is vegetarian so I made 2 substitutes. Swapped chicken broth for vegan protein broth & the bacon for McCormick Bac’n Pieces. It was really good! This one will be a regular for sure!
That’s great, Heather! Thanks for the review!