Instant Pot

Potato Soup

What Potatoes to Use?

I like using Yukon potatoes for this recipe because of their smooth buttery texture. However, you can use red potatoes, too. They are a little less starchy and will hold their shape better in the soup.

1. Prep Ingredients

To prep dice bacon. Next, skin and dice potatoes. Then dice the onion. Lastly, mince the garlic.

2. Heat Instant Pot

Turn your Instant Pot onto the Sauté setting and let it heat up.

3. Cook Bacon

Add bacon to the Instant Pot. Cook until browned, approximately 4-6 minutes, stirring throughout. When crispy, remove bacon and set on a paper towel-lined plate.

4. Saute Onions

Next, add diced onions and garlic. Saute for 2-3 minutes or until onions are translucent.

5. Add Additions

Add in potatoes, chicken broth, thyme sprigs, salt and pepper.

6. Time to Cook

Place the cover on the Instant Pot. Seal the lid. Cancel the Saute setting. Switch over to the Soup/Broth setting and set timer for 8 minutes. When it’s finished, do a natural release for 10 minutes. Then hit the pressure release valve to release the rest of the steam.

6. Time to Thicken

In a small bowl, whisk together milk and cornstarch. Cancel the Soup setting. Switch the Instant Pot over to the Saute setting. Add cornstarch slurry & sour cream. Saute for 5 minutes, stirring throughout. Season with salt and pepper to taste. Remove thyme sprigs.

7. Add Toppings

Top with crispy bacon, shredded cheddar cheese, sour cream, and green onion.