Instant Pot Potato Soup is delicious, yet quick and easy to make. The creamy pressure cooker soup has potatoes and vegetables, with baked potato toppings.
Prep Time15 minutesmins
Cook Time25 minutesmins
Total Time40 minutesmins
Servings: 4
Ingredients
2teaspoonsoil
4slicesbacon
2leekschopped
2clovesgarlicminced
3cupspotatoes (about 1 pound)peeled and sliced
4cupsvegetable or chicken broth
1teaspoonsalt
1/2teaspoonthyme
1/2cuphalf and half
fresh ground pepper
chives
sour cream
cheddar cheeseshredded
Instructions
Add the oil to the Instant Pot and turn it on saute. When it is hot add the bacon and cook until crispy.
Remove the bacon from the Instant Pot and set aside. Scrape the bottom of the Instant Pot with a wooden spoon to free up any little bits of bacon that are stuck to the bottom.
Add the leeks and cook, stirring for 2-3 minutes. Add the garlic and cook for another 30 seconds.
Turn the Instant Pot off and add the potatoes, broth, salt and thyme to the Instant Pot. Stir well and make sure there are no bits of leeks, garlic or bacon stuck to the bottom to avoid getting a burn notice.
Put the cover on the Instant Pot with the pressure valve closed. Turn it on Manual and set it for 7 minutes at high pressure.
While the soup cooks chop the bacon into small pieces for serving on the soup.
Once the cook time is finished let the pressure cooker naturally release pressure for about 15 minutes. Then manually release any remaining pressure.
Blend the soup using a potato masher or an immersion blender or by pouring it into a blender. You can leave the soup a little chunky or make it completely smooth, depending on your preferences.
Once the soup is blended to your satisfaction stir in the half and half to make it creamier.
Serve in bowls topped with fresh ground pepper, bacon, chives, cheese and sour cream as desired.