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Instant Pot Potato Soup


  • Author: Melissa Griffiths - Bless this Mess
  • Prep Time: 20 min
  • Cook Time: 20 min
  • Total Time: 40 minutes
  • Yield: Serves 6 1x
  • Diet: Gluten Free

Description

Quick and easy Instant Pot Cheese Potato Soup that is loaded with cheese, potatoes, corn, and bacon. A cold weather favorite!


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Ingredients

  • 2 tablespoons unsalted butter
  •  ½ cup chopped onion
  • 2 cans chicken broth
  • 2 tablespoons dried parsley
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • ⅛ teaspoon red pepper flakes
  • 4 cups russet potatoes, peeled and cubed
  • 2 tablespoons cornstarch
  • 2 tablespoons cold water 
  • 3 oz cream cheese, cubed
  • 1 cup shredded cheddar cheese
  • 2 cups half-and-half
  • 1 cup frozen corn
  • 6 slices bacon, cooked and crumbled

Instructions

  1. Select the “Browning/Sauté” option on the pressure cooking pot and melt butter in the pot. Add onion and sauté until tender.
  2. Stir in 1 can of chicken broth, parsley, salt, pepper, and red pepper flakes.
  3. Put a steamer basket in the pressure cooking pot. Add the potatoes to the steamer basket.
  4. Lock the lid in place. Select “High Pressure”  and 4 minutes cook time. 
  5. When cook time ends, turn off the pressure cooker. After 5 minutes, do the quick release. 
  6. Open the lid and remove the steamer basket from the cooking pot. 
  7. In a small bowl, whisk together the cornstarch and cold water.
  8. Select the “Simmer/Sauté” option and add the cornstarch slurry to the pot.
  9. Stir constantly until the soup thickens.
  10. Stir in the cream cheese and cheddar cheese until melted.
  11. Stir in the last can of chicken broth, half-and-half, corn, bacon, and cooked potatoes and heat through.
  12. Serve hot.

Notes

  • This recipe is really flexible. If you’d like to omit the corn and add something like green beans or broccoli you can. I often use what I have around and it always turns out great.
  • This recipe is from my friend Barbara’s cookbook The Electric Pressure Cooker Cookbook and I highly recommend buying the book. It’s amazing. 
  • Category: main dish
  • Method: instant pot
  • Cuisine: American
Nutrition Information: YIELD: 6 SERVING SIZE: large scoop
Amount Per Serving: Calories: 456.1 Fat: 28.9g Cholesterol: 70.3mg Sodium: 1,157.4mg Carbohydrates: 35.6g Sugars: 7.9g Protein: 15.2g Vitamin A: 169.3µg Vitamin C: 10.6mg

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