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Instant Pot Potato and Bacon Soup

Instant Pot Potato and Bacon Soup

Cost $10, save $12

Source: Recommended by CookPal

  • 40 Min
  • 6 Servings
  • $10

INGREDIENTS

  • Cooking Oil

    • 1 tablespoon olive oil

  • Meat

    • 🥓 6 slices bacon, chopped

  • Vegetables

    • 🧅 1 large onion, chopped
    • 2 ribs celery, sliced
    • 2 ½ pounds red potatoes, diced

  • Spices and Herbs

    • 1 tablespoon minced garlic
    • 1 teaspoon ground thyme

  • Liquids

    • 4 cups chicken broth
    • 🥛 2 tablespoons milk
    • 🥛 1 cup milk

  • Thickening Agents

    • 2 tablespoons cornstarch

  • Seasonings

    • 🧂 Salt to taste
    • Ground black pepper to taste

STEPS

1

Turn on an Instant Pot and select Sauté function. Add olive oil and let heat for 1 minute. Add chopped bacon and cook until crispy, about 8 minutes. Transfer bacon to a paper towel-lined plate.

2

Add chopped onion and sliced celery to bacon drippings. Sauté for 2 minutes. Add minced garlic and ground thyme; cook for 1 additional minute. Select Cancel on the Instant Pot control panel.

3

Add diced red potatoes and chicken broth. Close and lock the Instant Pot lid. Select high pressure and set the timer for 8 minutes, allowing 10 minutes for pressure to build.

4

Release pressure naturally for 10 minutes before unlocking the lid.

5

In a small bowl, mix 2 tablespoons milk with cornstarch to create a slurry. Stir the slurry and 1 cup milk into the soup. Add salt and black pepper to taste.

6

Let the soup sit for 10 minutes, stirring occasionally until thickened. Serve in bowls and garnish with crispy bacon.

NUTRIENTS

Per 1 serving

🔥

263

Calories

  • 10
    Protein
  • 39
    Carbs
  • 8
    Fats

💡 Leave the skin on red potatoes to save time and add texture to your soup.Always allow pressure cooker recipes to naturally release pressure for better texture and flavor integration.Store leftovers in the fridge for 2-3 days or freeze for a longer shelf life.