Instant Pot Potato Soup

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Russet potatoes turn tender and soft in minutes in a pressure cooker, so you can make this comforting soup quickly on busy weeknights. Garnish with the classic potato soup fixings—bacon, scallions and Cheddar cheese.

Hilary Meyer Reviewed by Dietitian Emily Lachtrupp, M.S., RD
Reviewed by Dietitian Emily Lachtrupp, M.S., RD
EatingWell.com, August 2018

Gallery

Credit: Photographer: Dera Burreson, Food stylist: Josh Hake

Recipe Summary

active:
20 mins
total:
40 mins
Servings:
5

Nutrition Profile:

Nutrition Info
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What Type of Potatoes Can Be Used?

We recommend using russet potatoes because they're starchier than other varieties of potatoes. High-starch, low-moisture russet potatoes break down and mash easily, which makes them perfect for thickening soups. After cooking the potatoes in chicken broth, we puree the soup with an immersion blender until almost smooth, but still a little chunky. This gives the soup a thick and creamy texture.

How to Make It Vegetarian

To make a vegetarian version of this potato soup, omit the bacon and use vegetable broth. Serve it with a green salad and crusty bread to clean up the bowl.

How to Store Instant Pot Potato Soup

This soup can be stored in an airtight container and refrigerated for up to 3 days. To reheat, you can microwave the soup on High until warm.

Additional reporting by Jan Valdez

Ingredients

Directions

  • Place butter in a multicooker; heat on sauté mode until melted. Add bacon and cook, turning occasionally, until crisp, 4 to 5 minutes. Transfer to a paper towel to drain, leaving the butter and bacon drippings in the pot. Add onion to the multicooker and cook, stirring, until starting to soften, 2 to 3 minutes. Add potatoes and broth. Turn off the heat. Close and lock the lid. Cook at high pressure for 10 minutes.

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  • Release the pressure. Puree the soup with an immersion blender until almost smooth, but still a little chunky. (Alternatively, puree the soup in a food processor or blender. Use caution when blending hot liquids.) Add sour cream and stir until smooth. Stir in 1/4 cup cheese, salt and pepper. Stir until the cheese has melted. Serve, garnished with the crumbled bacon, the remaining 1/4 cup cheese and scallion greens (or chives).

Equipment

Electric pressure cooker (multicooker), immersion blender

Nutrition Facts

Serving Size:
1 cup
Per Serving:
87 calories; protein 3.2g; carbohydrates 10g; dietary fiber 0.8g; sugars 0.9g; fat 4.1g; saturated fat 2.1g; cholesterol 11.1mg; vitamin a iu 120.7IU; vitamin c 3.5mg; folate 10.2mcg; calcium 44.8mg; iron 0.5mg; magnesium 14.2mg; potassium 254.9mg; sodium 145.5mg; thiamin 0.1mg.
Exchanges:

1 1/2 fat, 1 1/2 starch, 1/2 high-fat protein, 1/2 vegetable
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