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Instant Pot Simple Potato Soup is a delicious, easy potato soup recipe. This pressure cooker potato soup recipe is simple, but it has a lot of flavor, and we love it. It’s a little rustic, and a lot delicious!
Originally published 3/18/2018
Instant Pot Simple Potato Soup
Today I’m sharing a flavorful version of a simple, classic potato soup that you can easily make in your Instant Pot.
This pressure cooker Potato Soup is really tasty, and is made with potatoes, onion, bacon, and some other yummy ingredients.
Making this potato soup recipe in the pressure cooker infuses the flavors much faster than cooking on the stove top. It is also very easy!
The thing I like best about potato soup is that it is so versatile. You can make it with or 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!
Which potatoes work best?
Use what you have. I have made this soup with russets, gold, and red. It is delicious every time. The russets are a little starchier, and break down a little more.
I think this soup has a good balance of flavors (the bacon makes it even better), and the potatoes really shine through.
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If you make this delicious pressure cooker potato soup recipe, please leave a comment below with a star rating. I’d love to know how you liked it!
Instant Pot Simple Potato Soup
Equipment
Ingredients
- 6 slices Thick Bacon, chopped
- 1 small Onion, diced
- 2 stalks Celery, diced
- 5 medium Potatoes, peeled and diced
- 5 cups Chicken Broth, low sodium
- 1 teaspoon Salt (more to taste)
- ½ teaspoon Pepper
- ¼ cup Flour
- 4 Tablespoons Butter, softened
- ½ cup Heavy Cream
Instructions
- 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 +/- button, or dial to select 7 minutes. High Pressure
- 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. Mix thoroughly until all lumps are gone.
- When all of the pressure is out of the pot, carefully open the lid, and turn on the sauté setting. Let the soup come to a simmer (don't let the soup scorch on the bottom), then stir in the flour mixture and stir until thickened.
- Cancel the sauté setting and stir well. Then Add the heavy cream. Taste and adjust salt if desired.
- If you like, you can use a potato masher to mash some of the potatoes to help it thicken a little more. I do not do this as I like some potato chunks.
- Serve with some crusty bread.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
RESOURCES TO MAKE Instant Pot Potato Soup recipe and more
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5 Stars! I too had trouble with it, not showing the rating I gave it. My hubby found this recipe last week, he made it with a little to almost assistance from me (it’s my Instant Pot & I have more experience with it, but he’s learning). I came back today, we’re making it again. I also wanted to print this recipe & put it in a page protector, it’s a keeper of a recipe, it is going in my 3 ring binder! We browned ground sausage in the IP, strained the meat…deglazed the instant pot before proceeding.
Yum Yum Yummy. Do I Need To Say More. Thank You Very Much Sandy. I Tried To Give This A 5 Star, But It Wouldn’t Let Me.
Yay! Thank you, Donna! It looks like the stars showed up. I really appreciate your review!
So Amazing!! I felt like I just started it and, bam it was done! My hubby flipped for it! I will definitely be making this again!
Wow! That’s awesome! Thank you for letting me know!
If you don’t like the “whimpy” bacon, crisp it and then add it to the soup when ready to serve.
Lol!
haha. I liked the bigger chunks of bacon in mine, and will up the bacon, and chunk it larger on the next pot, which I will certainly make, and soon!
I made this tonight. It turned out really, really well. I added 1/4 tsp of Merquen, which is a spice from Chile we bring back that is similar to smokey paprika but with a kick. I also added in the ham, carrots and sauted the onions, celery, and carrots all together in a about a Tbsp of butter. The soup turned out so well, that hubby wanted to know how much was left and could we add some shrimp and corn to the rest of it! I told him we could, and I would!
One of my first times making soup, very first time making soup in our pressure cooker… I’m excited to announce it turned out super good! My whole family loved it. Thanks!
That’s awesome, Rachel!
Absolutely delicious! And very easy to follow recipe. I added a few baby carrots cut up, and only used a small amount of bacon bits. I added a few “dough balls” after removing the lid (just flour, salt, and milk mixed together with a fork). It turned out tasting just as yummy as my grandma used to make!
This soup is phenomenal this is the 3rd time ive made it and its my go to soup!
Thank you, Daniell!
This soup is absolutely yummy. It’s the perfect comforter food on a rainy or cold day.
It is so bitter cold out, I do not want to go to the store, but want to make the soup. However, I only have 1% milk. Will that be OK to use instead of cream?
If you add it at the end, it will be fine! Stay warm!
Can you make it with out heavy cream?
Yes, you don’t need any, and if you want it creamier, try a different milk (lower fat, etc., or unsweetened almond milk), or add some cheese. Maybe mash a few of the potatoes in the soup to give it a bit of a chowder consistency.