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This Instant Pot Potato Soup Recipe is just so good! I love the potato soups at many of the chain restaurants, and this reminds me of it very much…except that it’s so much better! While I have nothing against restaurant food – I love dining out as much as the next person – there’s just something about homemade food that really hits the spot! And of course, there’s the added benefit of having leftovers when you make it yourself!
Oh….and this Instant Pot Potato Soup Recipe has bacon, and who doesn’t like bacon!? I guess vegetarians and vegans, but this recipe is clearly not for them….
Instant Pot Potato Soup Recipe
- 5 slices bacon
- 1/2 cup onion, diced
- 1 teaspoon minced garlic
- 5 large potatoes, peeled and cut into 1/2″ cubes
- 1 cup chopped carrots
- 4 cups chicken broth
- 2 cups water
- 1 teaspoon dill
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup half & half
- sliced green onion, optional for serving
Place bacon, onion and garlic into the instant pot. Saute the ingredients until bacon is fully cooked, about 3-5 minutes.
Add potatoes, broth, dill, salt and pepper and mix well.
Place the lid onto the instant pot and close. Seal the pressure release valve and set the instant pot to manual, high pressure for 4 minutes. When cooking cycle is finished, quick release the steam and open the pot. Carefully stir in cream.
Serve in bowls topped with sliced green onions.
This Instant Pot Potato Soup Recipe serves 4!
To print this Instant Pot Potato Soup Recipe, click here!
Instant Pot Potato Soup Recipe
Ingredients
- 5 slices bacon
- 1/2 cup onion diced
- 1 teaspoon minced garlic
- 5 large potatoes peeled and cut into 1/2" cubes
- 1 cup chopped carrots
- 4 cups chicken broth
- 2 cups water
- 1 teaspoon dill
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup half & half
- sliced green onion optional for serving
Instructions
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Place bacon, onion and garlic into the instant pot. Sautee the ingredients until bacon is fully cooked, about 3-5 minutes. Add potatoes, broth, dill, salt and pepper and mix well.
-
Place the lid onto the instant pot and close. Seal the pressure release valve and set the instant pot to manual, high pressure for 4 minutes. When cooking cycle is finished, quick release the steam and open the pot. Carefully stir in cream.
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Serve in bowls topped with sliced green onions.
Enjoy!
Check out these other great Instant Pot recipes!
Instant Pot Vegetable Barley Soup Recipe
Instant Pot Potato Soup Recipe
Gail says
February 15, 2019 at 12:43 pmRecipe is missing a couple of instructions:
when is the 2 cups of water used? didn’t add it, doesn’t seem to need it…
and the addition of the carrots is not in the instructions, either. I assume they go in with the potatoes.