Instant Pot Potato Soup
Quick and easy Instant Pot Cheese Potato Soup that is loaded with cheese, potatoes, corn, and bacon. A cold weather favorite!
Servings: 6
Ingredients
- 2 tablespoons unsalted butter
- ½ cup chopped onion
- 2 cans chicken broth
- 2 tablespoons dried parsley
- 1 teaspoon salt
- ½ teaspoon pepper
- ⅛ teaspoon red pepper flakes
- 4 cups russet potatoes peeled and cubed
- 2 tablespoons cornstarch
- 2 tablespoons cold water
- 3 oz cream cheese cubed
- 1 cup shredded cheddar cheese
- 2 cups half-and-half
- 1 cup frozen corn
- 6 slices bacon cooked and crumbled
Instructions
- Select the “Browning/Sauté” option on the pressure cooking pot and melt butter in the pot. Add onion and sauté until tender.
- Stir in 1 can of chicken broth, parsley, salt, pepper, and red pepper flakes.
- Put a steamer basket in the pressure cooking pot. Add the potatoes to the steamer basket.
- Lock the lid in place. Select “High Pressure” and 4 minutes cook time.
- When cook time ends, turn off the pressure cooker. After 5 minutes, do the quick release.
- Open the lid and remove the steamer basket from the cooking pot.
- In a small bowl, whisk together the cornstarch and cold water.
- Select the “Simmer/Sauté” option and add the cornstarch slurry to the pot.
- Stir constantly until the soup thickens.
- Stir in the cream cheese and cheddar cheese until melted.
- Stir in the last can of chicken broth, half-and-half, corn, bacon, and cooked potatoes and heat through.
- Serve hot.
Notes
- This recipe is really flexible. If you'd like to omit the corn and add something like green beans or broccoli you can. I often use what I have around and it always turns out great.
- This recipe is from my friend Barbara's cookbook The Electric Pressure Cooker Cookbook and I highly recommend buying the book. It's amazing.
- Have all your ingredients chopped, measured, and ready to go before you start cooking to ensure a smooth cooking process.
- When adding half-and-half, make sure the soup is not boiling to prevent curdling. Stir it in gently and heat through on a lower setting if needed.
- Opt for freshly shredded cheddar cheese for the best melting and flavor. Pre-shredded cheese often contains anti-caking agents that can affect the texture.
Nutrition
Serving: 1 of 6 servings | Calories: 433kcal | Carbohydrates: 34g | Protein: 15g | Fat: 28g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 81mg | Sodium: 1121mg | Potassium: 737mg | Fiber: 3g | Sugar: 6g | Vitamin A: 815IU | Vitamin C: 10mg | Calcium: 265mg | Iron: 1mg
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