Creamy and flavorful Instant Pot Potato Soup is ready in just 30 minutes! Pile on your favorite toppings and serve up this cozy potato soup on chilly winter nights.
Heat the Instant Pot using the Sauté-Normal function. Add the bacon and cook, stirring occasionally, until it is crisp - about 5 minutes.
1 cup uncooked bacon
Remove the bacon and drain it on a paper towel. Leave the bacon grease in the pot.
Add the onion and cook, stirring occasionally, until it is soft and translucent - about 3 minutes. Add the garlic and cook for an additional minute.
1 onion, 2 cloves garlic
Add the chicken broth and scrape any browned bits from the bottom of the pot.
2 cups low-sodium chicken broth
Add the potatoes and attach the Instant Pot lid. Ensure the valve is in the “sealing” position.
4 cups Yukon gold potatoes
Set the Instant Pot to Pressure Cook - Manual for 8 minutes.
Once the Instant Pot has finished cooking, allow the pressure to release naturally for 5 minutes. Then, carefully switch the valve to the “venting” position to release any additional pressure.
Stir in the heavy cream and use an immersion blender to puree it until smooth. Season with salt and pepper to taste.
¾ cup heavy cream, Salt and pepper
Serve the soup warm and garnish with the crispy bacon and shredded cheese.
½ cup shredded cheddar cheese
Notes
Storage: Store any leftover soup in an airtight container in the refrigerator for up to 3 days.