Best Instant Pot Potato Soup
A creamy and hearty potato soup made quickly in the Instant Pot.
Equipment
- Instant Pot
- Knife
- Cutting board
Ingredients
For the Soup Base
- 6 slices bacon, cut into ½" pieces
- 1 Tbsp. extra-virgin olive oil
- 1 large yellow onion, finely chopped
- 4 cloves garlic, finely chopped
- 1 tsp. fresh thyme leaves
- 2 ½ lb. russet potatoes, peeled, cut into ½" cubes
- 5 cups low-sodium chicken broth
- 2 tsp. kosher salt
For the Cream Mixture
- ¼ cup all-purpose flour
- 1 ¼ cups half-and-half
- ¾ cup sour cream plus more for serving
- ¼ tsp. freshly ground black pepper
For Serving
- shredded cheddar
- sliced chives
Instructions
- Set the Instant Pot to sauté mode and cook the bacon until crispy. Remove and set aside.
- Add olive oil to the pot, then sauté onion, garlic, and thyme until softened.
- Add potatoes, chicken broth, and salt. Seal the Instant Pot and cook on high pressure for 8 minutes.
- Quick release the pressure. Stir in the flour, half-and-half, sour cream, and black pepper until smooth.
- Serve topped with reserved bacon, shredded cheddar, and sliced chives.
Notes
For a thicker soup, blend half of the soup before adding the cream mixture.