If you’re like me, you may have scored a sweet deal on an electric pressure cooker on Black Friday, or maybe you got lucky and received one as a present for Christmas. However you acquired your pressure cooker, you may be left feeling a little like.. okay, now what?! This is my first experience using a pressure cooker, so it’s been a bit intimidating, but so far everything I have made in it has been spectacular and so much quicker than conventional methods.

A few weekends ago it was -8º here in Colorado, which meant for one I was NOT leaving my house, and for two some warm comfort food was a must! Enter a childhood favorite, potato soup! Now, I couldn’t quite remember how my Mom made her’s so I found a recipe that I knew would get me close then adapted it for a pressure cooker. From peeling the potatoes to eating my soup, I think I may have had 45 minutes invested which is pretty good considering on the stovetop you’re looking at 2+ hours, and in the slow cooker it’s at least 4. And I’m telling you, this is the best potato soup ever. And if you’re here but you don’t have a pressure cooker, check out Gimmie Some Oven for a slow cooker version and I’m sure you will be equally pleased!

Instant Pot Potato Soup   (Print Me)

6 slices bacon, diced (extra for topping if desired)
1 medium yellow onion, diced
4 cups chicken stock, divided
2 lbs Yukon gold potatoes, peeled and diced
4 Tablespoons butter
1/3 cup flour (gluten free option)
2 cups milk
1 1/2 cups cheddar cheese, shredded
1/2 cup sour cream or Greek yogurt
Salt & pepper to taste
Toppings (optional): green onions (chopped), shredded cheddar, bacon

Turn pressure cooker to sauté, when warm place diced bacon in pan and cook until browned, stirring occasionally. When done, remove bacon with slotted spoon to plate lined with paper towels and set aside. Drain grease from pan, leaving enough to just coat bottom of pan, then add onions stirring occasionally, cooking until soft and translucent (about 5 minutes). When done, deglaze pan with 2 cups of the chicken stock, scraping up brown bits at bottom of pan.

Place steam basket in instant pot then place diced potatoes in basket. Close lid and set to manual with 4 minute timer. When done, allow for to sit (slow release) for 5 minutes, before manually releasing pressure.

While potatoes are steaming make roux by melting butter in medium sauce pan over medium high heat. Add flour, stirring continously to combine and cook until slightly browned and thickened. Lower heat to medium and slowly add milk, stirring continuously until combined and smooth. Continue cooking until thickened (should leave a thick coat on a spoon). When done, remove from heat and add remaining 2 cups of chicken stock and cheese to roux until melted and combined. Set aside until potatoes are done.

After manually releasing pressure, dump potatoes from basket into instant pot, then stir to combine with onion and liquid mixture. If desired (to make thicker), use potato masher or large spoon to mash about half of the potatoes. Add roux/cheese mixture and sour cream to instant pot, stirring to combine. Add salt and pepper to taste & serve.

Adapted from: Gimmie Some Oven‘s slow cooker potato soup

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