Name: Instant Pot Potato Soup
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 8
Cuisine: New American
Ingredients: 6 slices of bacon, diced; 1 tbsp butter; 1 medium onion, diced; 2 celery ribs, diced; 3 garlic cloves, minced; 1 tsp thyme leaves; 5 cup(s) peeled and diced Russet potatoes; 4 cup(s) low-sodium chicken stock or broth; 1 cup(s) half-and-half; 1 tbsp cornstarch; 1/2 cup(s) sour cream, plus more for topping; 1 cup(s) grated cheddar cheese, plus more for topping; salt and pepper, to taste; finely chopped green onions, for garnish

Ingredients

Servings:

slices of bacon, diced

1 tbsp

butter

medium onion, diced

celery ribs, diced

garlic cloves, minced

1 tsp

thyme leaves

5 cup(s)

peeled and diced Russet potatoes

4 cup(s)

low-sodium chicken stock or broth

1 cup(s)

half-and-half

1 tbsp

cornstarch

1/2 cup(s)

sour cream, plus more for topping

1 cup(s)

grated cheddar cheese, plus more for topping

salt and pepper, to taste

finely chopped green onions, for garnish

Directions 8 steps | 40 Minutes

Step 1

Set the Instant Pot to the sauté and add the diced bacon. Cook until the diced bacon is crispy. Remove the bacon and set aside.

Step 2

Add the butter. Once the butter melts, add the diced onions and diced celery. Cook until softened, about 5 minutes.

Step 3

Add the minced garlic and thyme leaves. Cook until fragrant, about 1 minute.

Step 4

Stir in the diced potatoes and the chicken stock (or broth). Set the Instant Pot to manual high pressure and set the timer for 10 minutes. When the timer goes off, let the pressure naturally release for 5 minutes. After 5 minutes, quick-release the pressure. Be careful not to stand over the cooker while the pressure is being released as the steam is very hot.

Step 5

Remove the lid and use a potato masher to lightly mash some of the potatoes. Leaving most of the potatoes intact. Whisk together the cornstarch and half-and-half. Stir in the half-and-half mixture into the soup. (See notes 1.)