Description
This Easy Instant Pot Potato Soup is total comfort food! It has rich potato flavor, uber creamy with hints of bacon and cheese throughout all in only 30 minutes. It’s the perfect cozy weeknight dinner.
Ingredients
Scale
- 5 strips of bacon, diced
- 1 cups diced yellow onion
- 3 garlic gloves
- 5 cups diced yukon potatoes
- 6–7 sprigs of thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 cups chicken stock
- 1 1/3 cup milk
- 1/4 cup cornstarch
- 1/3 cup sour cream or greek yogurt
- garnish: crumbled bacon, cheddar cheese, sliced green onion
Instructions
- Turn your Instant Pot onto the Sauté setting and let it heat up.
- Add bacon to the Instant Pot. Cook until browned, approximately 4-6 minutes stirring throughout. When crispy, remove bacon from the instant pot and set on a paper towel lined plate.
- Next, add diced onions and garlic. Saute for 2-3 minutes or until onions are translucent.
- Once onions are cooked, add in potatoes, chicken broth, thyme sprigs, salt and pepper.
- Place the cover on the Instant Pot. Seal the lid.
- Cancel the Saute setting. Switch the Instant Pot over to the Soup/Broth setting and set timer for 8 minutes.
- When it’s finished, do a natural release for 10 minutes. Then hit the pressure release valve to release the rest of the steam.
- In the meantime, in a small bowl, whisk together milk and cornstarch.
- Cancel the Soup setting. Switch the Instant Pot over to the Saute setting.
- Add milk cornstarch slurry and sour cream. Saute for 5 minutes, stirring throughout. Season with salt and pepper to taste. Remove thyme sprigs and serve.
- Top with crispy bacon, shredded cheddar cheese, sour cream and green onion.
Nutrition
- Serving Size: 2 cups (without cheese on top)
- Calories: 184
- Sugar: 6 g
- Sodium: 696 mg
- Fat: 5 g
- Saturated Fat: 2 g
- Carbohydrates: 27 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 16 mg
