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Instant Pot Creamy Potato Soup with Bacon

Close-up of Instant Pot Creamy Potato Soup with Bacon, featuring chunks of potato in a rich broth.
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Make a thick and creamy potato soup quickly using your Instant Pot. This recipe includes bacon for flavor and topping.

Ingredients

Scale
  • 1 pound bacon, cut into pieces
  • 1 large yellow onion, chopped
  • 3 cloves garlic, minced
  • 1.5 pounds Russet potatoes, peeled and cubed (about 1/2 inch pieces)
  • 4 cups chicken broth
  • 1 teaspoon salt
  • 0.5 teaspoon black pepper
  • 0.25 teaspoon dried thyme
  • 8 ounces cream cheese, cubed
  • 0.5 cup heavy cream
  • 2 tablespoons cornstarch
  • 2 tablespoons cold water
  • Optional: extra bacon, chopped green onions for garnish

Instructions

  1. Set the Instant Pot to Sauté mode. Add the bacon pieces and cook until crisp. Remove the bacon with a slotted spoon and set aside on a paper towel-lined plate. Leave about 1 tablespoon of bacon grease in the pot.
  2. Add the chopped onion to the pot and cook in the bacon grease until softened, about 3 minutes. Add the minced garlic and cook for 1 more minute until fragrant. Press Cancel.
  3. Add the cubed potatoes, chicken broth, salt, pepper, and thyme to the inner pot. Stir gently.
  4. Secure the lid and set the vent to Sealing. Select Manual/Pressure Cook (High) for 8 minutes.
  5. When the cooking cycle finishes, allow a Natural Pressure Release (NPR) for 10 minutes, then carefully move the valve to Venting for a Quick Release (QR) of any remaining pressure.
  6. Open the lid. Stir in the cubed cream cheese until fully melted and smooth.
  7. In a small bowl, whisk together the cornstarch and cold water until smooth to create a slurry. Stir the slurry into the soup.
  8. Set the Instant Pot to Sauté mode (Low setting if available). Bring the soup to a gentle simmer, stirring constantly until the soup thickens, about 2 to 4 minutes.
  9. Stir in the heavy cream. Taste and adjust salt and pepper if needed.
  10. Ladle the soup into bowls. Top each serving with the reserved crispy bacon and optional green onions.

Notes

  • For a smoother soup, use an immersion blender directly in the pot after the pressure cooking step, before adding the cream cheese.
  • If you prefer a tangier flavor, substitute 4 ounces of cream cheese with 4 ounces of sour cream, adding the sour cream after the thickening step.
  • If you do not have heavy cream, you can use whole milk, but the soup will be slightly less rich.

Nutrition

Find it online: https://whiskdaily.com/instant-pot-creamy-potato-soup-with-bacon/