At the start of last week, we asked all of you on Instagram what you wanted to see more of in 2018, and one thing that you repeatedly asked for were more Instant Pot recipes.
While we do have a few (that you can see HERE), we are going to work on getting more available to you as we test out our own. This recipe is super simple and great for the colder days ahead.
If you have an instant pot, but have been too afraid to bust it out of it’s packaging and give it a test run, this is a great one to start with.
If you haven’t made the dive and purchased one yet, it’s a great investment. We recommend THIS ONE (I used that exact one in the 6-quart size, to make this soup).
Related Recipe: Looking for another delicious Instant Pot Recipe? Check out our easy Instant Pot Creamy Macaroni and Cheese Recipe.
How to make Instant Pot Potato Soup:
Step 1: In a 6-quart instant pot (or pressure cooker), place potatoes, onion, chicken broth, garlic powder, seasoned salt, pepper, and parsley.
Step 2: Lock lid, make sure vent is closed.
Step 3: Using the manual setting, on high pressure, set time for 15 minutes. When finished cooking, quick-release pressure.
Step 4: In a small bowl, mix together 1/3 cup flour and 1/2 cup cream until smooth.
Step 5: Switch the setting on your Instant Pot to saute, and adjust the heat to low, then mix in flour and cream mixture.
Step 6: Stir in 3/4 cup cheese, bacon, and remaining cream. Stir for 6-8 minutes until the soup starts to thicken.
Step 7: Scoop a little more than 1 cup of soup into a bowl. Top each individual serving of soup, with a sprinkle of parmesan cheese and sprinkle of fresh parsley.
How would I make this Instant Pot Potato Soup in a Slow Cooker?
Step 1: In your slow cooker, add your potatoes, onion, chicken broth, garlic powder, seasoned salt, pepper, and parsley.
Step 2: Let the ingredients cook for 4 hours on low.
Step 3: After 4 hours, add your flour and cream and whisk until smooth.
Step 4: Stir in 3/4 cup cheese, bacon, and remaining cream. Stir for 6-8 minutes until the soup starts to thicken.
Step 5: Top each individual serving of soup with a sprinkle of parmesan cheese and sprinkle of fresh parsley.
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Looking for more soup recipes?
- Slow Cooker Nacho Grande Soup
- Hamburger Vegetable Soup
- Slow Cooker Chicken Noodle Soup
- Seven Can Tortilla Soup
- Disneyland’s Loaded Potato Soup
- Cheesy Ham and Potato Soup
- Wisconsin Bacon and Potato Cheese Soup Recipe
Instant Pot Potato Soup Recipe
Ingredients
- 3 pounds russet potatoes, peeled and diced into 1/2" cubes
- 1 medium yellow onion, diced
- 48 ounces chicken broth
- ½ teaspoon garlic powder
- ½ teaspoon seasoned salt
- ½ teaspoon pepper
- pinch of parsley
- ⅓ cup flour
- 2 cups heavy whipping cream, divided
- 1 cup grated parmesan cheese
- 12 strips bacon, cooked and crumbled
- 2 Tablespoons fresh minced parsley
Equipment
Instructions
- In a 6-quart instant pot (or pressure cooker), place potatoes, onion, chicken broth, garlic powder, seasoned salt, pepper, and parsley. Lock lid, make sure vent is closed. Using the manual setting, on high pressure, set time for 15 minutes. When finished cooking, quick-release pressure.
- In a small bowl, mix together 1/3 cup flour and 1/2 cup cream until smooth. Switch the setting on your Instant Pot to saute, and adjust the heat to low, then mix in flour and cream mixture. Stir in 3/4 cup cheese, bacon, and remaining cream. Stir for 6-8 minutes until the soup starts to thicken. Top each individual serving of soup with a sprinkle of parmesan cheese and sprinkle of fresh parsley.
Notes
- In your slow cooker, add your potatoes, onion, chicken broth, garlic powder, seasoned salt, pepper, and parsley.
- Let the ingredients cook for 4 hours on low.
- After 4 hours, add your flour and cream and whisk until smooth.
- Stir in 3/4 cup cheese, bacon, and remaining cream. Stir for 6-8 minutes until the soup starts to thicken.
- Top each individual serving of soup with a sprinkle of parmesan cheese and sprinkle of fresh parsley.
Nutrition
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.Recipe adapted from: Taste of Home
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