Instant Pot Potato Soup

Name: Instant Pot Potato Soup
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6
Cuisine: American
Ingredients: 5 slices Bacon (5 slices bacon (diced, uncooked) + crumbled bacon); 1 piece Yellow Onion (1 medium onion (white or yellow, diced)); 4 cloves Garlic (4 cloves garlic (peeled, minced)); 4 cup Chicken Stock (4 cups chicken stock); 2 lb Yukon Gold Potato (2 pounds Yukon gold potatoes (diced)); 1 cup Heavy Cream (1 cup heavy cream (or half-and-half, divided)); 3 tbsp Cornstarch (3 tablespoons cornstarch); 1 cup Cheddar Cheese (1 cup shredded cheddar cheese); ⅔ cup Sour Cream (⅔ cup sour cream); 1 tsp Table Salt (1 teaspoon salt (plus more to taste)); ½ tsp Black Pepper (½ teaspoon freshly cracked black pepper); 0 pieces Cheese Stick (shredded cheese); 0 pieces Scallion (sliced green onions)

Instant Pot Potato Soup - Soup (American)

40 minAmerican

Servings6

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Egg Free

Steps

1Set Instant Pot to Sauté mode. When pot is hot, add diced bacon and cook until crisp. Transfer cooked bacon to plate and set aside. Remove all but ¼ cup bacon grease from Instant Pot.
2Add onion to reserved ¼ cup bacon grease and sauté until onion is translucent, approximately 5 minutes. Stir in garlic and cook another 1 to 2 minutes.
3Add diced potatoes and chicken stock to pot. Stir to mix, then secure lid on Instant Pot with vent in Sealing position. Set to Manual High Pressure for 8 minutes.
4While potatoes cook, add ¼ cup heavy cream and 3 tablespoons cornstarch to small bowl and whisk until smooth.
5After 8-minute cook time is up, carefully Quick Release pressure from pot and remove lid. Set Instant Pot back to Sauté mode.
6Using potato masher, mash potatoes to desired consistency. Pour in cornstarch slurry and remaining heavy cream, along with salt and pepper. Stir frequently and simmer until potato mixture has thickened, approximately 5 minutes.
7Once soup thickens, stir in shredded cheese, sour cream, and crisp bacon. Ladle soup into bowls and serve warm with desired toppings.