Name: Instant Pot Potato Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 4 cups Yukon Gold potatoes, peeled and diced; 1 small onion, finely chopped; 3 cloves garlic, minced; 4 cups chicken broth (or vegetable broth for vegetarian); 1 cup heavy cream (or half-and-half); 4 slices bacon, cooked and crumbled (optional); 2 tablespoons butter; 2 tablespoons flour (or cornstarch for gluten-free option); 1 cup shredded cheddar cheese (optional, for extra creaminess); 1 teaspoon salt; 1/2 teaspoon black pepper; 1/2 teaspoon smoked paprika (optional, for extra flavor); 2 tablespoons chopped parsley or green onions for garnish

Description

This Instant Pot Potato Soup is the ultimate comfort food—rich, creamy, and packed with flavor. With tender potatoes, savory bacon, and a velvety texture, it’s a perfect one-pot meal for a cozy night in. Made in the Instant Pot, this soup comes together in just 30 minutes, making it an easy option for busy weeknights. Whether you enjoy it as a hearty main dish or pair it with a side of bread, it’s guaranteed to be a family favorite. Plus, with customizable options, you can make it dairy-free, vegetarian, or extra indulgent. Try this quick and easy dinner idea today!

Ingredients

4 cups Yukon Gold potatoes, peeled and diced
1 small onion, finely chopped
3 cloves garlic, minced
4 cups chicken broth (or vegetable broth for vegetarian)
1 cup heavy cream (or half-and-half)
4 slices bacon, cooked and crumbled (optional)
2 tablespoons butter
2 tablespoons flour (or cornstarch for gluten-free option)
1 cup shredded cheddar cheese (optional, for extra creaminess)
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon smoked paprika (optional, for extra flavor)
2 tablespoons chopped parsley or green onions for garnish

Instructions

Sauté the Aromatics: Turn the Instant Pot to Sauté mode and melt the butter. Add the onion and garlic, cooking for 2-3 minutes until softened.
Add Potatoes & Broth: Stir in the diced potatoes and pour in the broth. Scrape up any browned bits from the bottom of the pot.
Pressure Cook: Close the lid, set the valve to “Sealing,” and cook on Manual (High Pressure) for 10 minutes. Perform a quick release once done.
Blend & Thicken: Mash some of the potatoes for a chunkier soup or use an immersion blender for a smoother texture. Mix flour or cornstarch with a little water and stir it in to thicken if needed.
Add Cream & Cheese: Switch to Sauté mode, stir in the heavy cream and shredded cheese (if using), and let it simmer for 2-3 minutes until creamy.
Serve & Garnish: Ladle into bowls and top with crumbled bacon, parsley, or green onions. Serve with crusty bread or crackers.

Prep Time: 10 minutes
Cook Time: 20 minutes