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).
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 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.
Watch how to make our favorite, baked potato Soup, here:
Did you know we have a Youtube Channel? We have hundreds of simple and delicious repines your family will love. Each recipe is tried and true so even your picky eaters will like them.
We take you through each recipe, step by step, and show you exactly how to make it. Watch how simple it is to make this Disneyland Copycat Baked Potato Soup, here:
looking for more soup recipes?
Slow Cooker Nacho Grande Soup
Hamburger Vegetable Soup
Slow Cooker Chicken Noodle Soup
Seven Can Tortilla Soup
Serves: 10-12
10 minPrep Time
23 minCook Time
33 minTotal Time
Save RecipeIngredients
- 3 pounds russet potatoes, peeled and diced into 1/2" cubes
- 1 medium yellow onion, diced
- 48 ounces chicken broth
- 1/2 teaspoon garlic powder
- 1/2 teaspoon seasoned salt
- 1/2 teaspoon pepper
- pinch of parsley
- 1/3 cup flour
- 2 cups heavy whipping cream, divided
- 1 cup grated Parmesan cheese
- 12 strips of bacon, cooked and crumbled
- 2 Tablespoons fresh minced parsley
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.
Recipe adapted from: Taste of Home
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