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    Home » Instant Pot

    Pressure Cooker Potato Soup

    Published July 27, 2018. Last modified November 23, 2019 By Gary White

    3.8K shares
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    Pressure Cooker Potato Soup | The Foodie Eats

    A hearty and creamy gluten-free potato soup the whole family will love.

    Pressure Cooker Potato Soup | The Foodie Eats

    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.

    Pressure Cooker Potato Soup | The Foodie Eats

    The Process

    Pressure Cooker Potato Soup | The Foodie Eats

    Using the sauté setting - Add 2 tablespoons of oil (preferably reserved bacon fat) to pot, along with onions, celery, and ½ teaspoon of salt. Cook for about 3 minutes, until onions are soft and translucent.

    Pressure Cooker Potato Soup | The Foodie Eats

    Add garlic...

    Pressure Cooker Potato Soup | The Foodie Eats

    ...and cook for one minute more.

    Pressure Cooker Potato Soup | The Foodie Eats

    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.

    Pressure Cooker Potato Soup | The Foodie Eats

    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.

    Pressure Cooker Potato Soup | The Foodie Eats

    Pour in cream...

    Pressure Cooker Potato Soup | The Foodie Eats

    ...and mix well one last time.

    And the AMAZING Result…

    Pressure Cooker Potato Soup | The Foodie Eats

     

    ★ Did you make this recipe? Please give it a star rating below!★

    Pressure Cooker Potato Soup | The Foodie Eats

    Pressure Cooker Potato Soup

    A hearty and creamy gluten-free potato soup the whole family will love.
    4.95 from 17 votes
    Print Pin Rate
    Course: Soup
    Cuisine: American
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Total Time: 30 minutes
    Servings: 10
    Calories: 283kcal
    Author: Gary White

    Ingredients

    • 4 bacon strips cooked, fat reserved
    • 2 Tbsp. oil preferably bacon fat
    • ½ cups yellow onions diced
    • ⅓ cup celery diced
    • 2 ½ tsp. salt divided
    • 1 Tbsp. garlic minced
    • 4 lbs. russet potatoes peeled, cut into ½-inch cubes
    • 4 cups chicken broth
    • 1 Tbsp. cornstarch
    • ¼ 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 ½ 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.

    Video

    Nutrition

    Calories: 283kcal | Carbohydrates: 38g | Protein: 6g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 32mg | Sodium: 527mg | Potassium: 881mg | Fiber: 2g | Sugar: 1g | Vitamin A: 365IU | Vitamin C: 11.6mg | Calcium: 49mg | Iron: 1.8mg
    Tried this Recipe? Tag us Today!Mention @The.Foodie.Eats or tag #TheFoodieEats!

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    Reader Interactions

    Comments

    1. Wanda

      October 21, 2018 at 2:00 am

      5 stars
      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!

      Reply
      • Gary

        October 21, 2018 at 7:56 pm

        Thanks Wanda! So glad to hear you enjoyed it.

        Reply
    2. Julie

      February 07, 2019 at 10:02 pm

      5 stars
      This was AWESOME. Followed directions exactly, except I used Yukon gold potatoes. Very good. Family enjoyed.

      Reply
    3. Tammy

      February 10, 2019 at 7:38 pm

      5 stars
      Absolutely delicious! My family loved it! They said it was a keeper!

      Reply
    4. Betsy

      February 16, 2019 at 12:17 pm

      5 stars
      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!

      Reply
      • Gary

        February 17, 2019 at 2:08 pm

        You're welcome! Glad you enjoyed it!

        Reply
    5. Alyssa

      February 21, 2019 at 9:17 pm

      5 stars
      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!

      Reply
      • Gary

        February 22, 2019 at 2:16 pm

        Glad it was a hit!

        Reply
    6. Cindy S.

      March 10, 2019 at 4:55 pm

      5 stars
      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.

      Reply
      • Gary

        March 11, 2019 at 7:55 am

        Sounds like great additions.

        Reply
    7. Jill J

      September 20, 2019 at 1:15 pm

      5 stars
      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!

      Reply
    8. Jill J

      September 20, 2019 at 1:26 pm

      5 stars
      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.

      Reply
    9. Kimberly

      November 19, 2019 at 9:02 pm

      5 stars
      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!

      Reply
      • Gary White

        November 21, 2019 at 7:55 am

        Kids are the ultimate gauge on whether the food is good or not. I'll take that approval any day!

        Reply
    10. Tara Kronland

      March 06, 2020 at 9:10 pm

      4 stars
      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.

      Reply
    11. Beth Nolan

      December 07, 2020 at 9:36 pm

      5 stars
      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

      Reply
    12. Tammy P

      January 03, 2021 at 2:07 pm

      5 stars
      Delicious! Everyone loved it!

      Reply
    13. Nicola

      July 04, 2021 at 9:06 pm

      5 stars
      OMG, I had a craving for potato soup (I can't have gluten.) I made this and it was so good that my husband and I ate the entire batch in one day!

      Reply

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