A hearty and creamy gluten-free potato soup the whole family will love.
It’s no secret that I LOVE soup. But what you might not know is that I really love potato soup! I mean, a loaded baked potato is one of the greatest inventions ever. So, when in soup form, it takes me to my happy place. Well, this pressure cooker potato soup does just that, with an easy process that is pretty much foolproof.
What’s special about this recipe?
There are a few things that I’d say set this pressure cooker potato soup apart from most. First and foremost… it’s gluten-free – which means my wife can actually eat it! That’s one of my biggest goals in life – creating delicious gluten-free recipes so that she can enjoy the food we all love. Secondly, this soup is very hearty and has a chowder-like texture with noticeable chunks of potato. I’m not the biggest fan of puréed potato soups.
The Process
Using the sauté setting – Add 2 tablespoons of oil (preferably reserved bacon fat) to pot, along with onions, celery, and 1/2 teaspoon of salt. Cook for about 3 minutes, until onions are soft and translucent.
Add garlic…
…and cook for one minute more.
Add potatoes, chicken broth, and 2 teaspoons of salt – mix well. Lock lid and cook at high pressure for 7 minutes. Once cook time is complete, quick-release pressure.
Switch back to sauté setting and pour in cornstarch slurry. Mix well and continue stirring until desired consistency is reached. Then switch to warm setting.
Pour in cream…
…and mix well one last time.
And the AMAZING Result…
★ Did you make this recipe? Please give it a star rating below!★
Pressure Cooker Potato Soup
Ingredients
- 4 bacon strips cooked, fat reserved
- 2 Tbsp. oil preferably bacon fat
- 1/2 cups yellow onions diced
- 1/3 cup celery diced
- 2 1/2 tsp. salt divided
- 1 Tbsp. garlic minced
- 4 lbs. russet potatoes peeled, cut into 1/2-inch cubes
- 4 cups chicken broth
- 1 Tbsp. cornstarch
- 1/4 cup water
- 1 cup heavy cream
Instructions
- Cook bacon until crispy in the method of your choice. If you've never tried it in the oven, I highly recommend that. Make sure you reserve the fat!
- Using the sauté setting – Add 2 tablespoons of oil (preferably reserved bacon fat) to pot, along with onions, celery, and 1/2 teaspoon of salt. Cook for about 3 minutes, until onions are soft and translucent.
- Add garlic and cook for one minute more.
- Add potatoes, chicken broth, and 2 teaspoons of salt – mix well. Lock lid and cook at high pressure for 7 minutes. Once cook time is complete, quick-release pressure.
- Meanwhile... In a small bowl, combine cornstarch and water.
- Switch back to sauté setting and pour in cornstarch slurry. Mix well and continue stirring until desired consistency is reached. Then switch to warm setting.
- Pour in cream and mix well one last time.
- Serve topped with cheese, bacon, and green onions.
Nutrition
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This was amazing. I’m new to instant pot and, admittedly, cooking in and of itself. I just felt led to make a potato soup. Not a “baked potato” or “twice baked potato” or “fully loaded baked potato” soup. This recipe made something I hadn’t had for so long – the taste of my mother’s potato soup. I don’t claim to know how she made it sans pressure cooker, but this soup sat me right down at the kitchen table of my childhood and I’m super grateful. Thanks!
Thanks Wanda! So glad to hear you enjoyed it.
This was AWESOME. Followed directions exactly, except I used Yukon gold potatoes. Very good. Family enjoyed.
Absolutely delicious! My family loved it! They said it was a keeper!
Wow!!! Amazing. I like that it was not complicated and it didn’t have all the sour cream and cream cheese like the other recipes I found. I also cooked the bacon on sauté right in the instapot! Delicious! Thank you!
You’re welcome! Glad you enjoyed it!
So good. It was perfect for our snowy day in Las Vegas. I took my hand mixer to it after the potatoes cooked, because I was craving a bit more of a smooth soup. My toddler renamed it mashed potato soup and ate it all up. Thank you!
Glad it was a hit!
This was very good but I did tweak it slightly. I mashed up the potatoes in the pot with a hand masher and then added the full pint of cream. I also added a couple handfuls of shredded cheddar, a teaspoon of cayenne and fresh ground black pepper.
Sounds like great additions.
Excellent recipe! The only thing I did different was to reduce the pressure cook time. I did it for 6 minutes and the potatoes were still a little too soft for my taste, next time I may try 5 minutes. Thanks for posting!
One point worth mentioning, for safety reasons, maybe change the quick release to 10 minute natural release? Thick recipes can cause accidental eruptions when opened too quickly. I, personally, will rock the cooker a few times to break surface tension of thick dishes prior to opening the lid.
Great Recipe! It was a hit with all my kids, which you never know when you try a new recipe. Easy to follow instructions made for a fool proof first time. It was perfect, and I made the recipe exactly as stated. Thanks Gary!
Kids are the ultimate gauge on whether the food is good or not. I’ll take that approval any day!
Quite tasty. I halved it, but found I needed to keep the ration of milk/cream the same as the original recipe. I did substitute milk & it’s plenty rich & creamy. I also added a 1/4 c of grated carrot & made mine peppery with fresh ground peppercorns.
I just got a Ninja Foodi and new to pressure cooking! I have a potato soup recipe but wasn’t sure how it would translate to the pressure cooker. You had great instructions and we loved your recipe!
Thank you!
Beth N
Delicious! Everyone loved it!