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Pressure Cooker Potato Soup | The Foodie Eats

Pressure Cooker Potato Soup

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


  • 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


  • 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.


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