Creamy Dreamy: Instant Pot Potato and Bacon Soup Recipe

Nothing says comfort food quite like a warm, creamy potato soup. And when you add crispy bacon into the mix? Forget about it! This Instant Pot Potato and Bacon Soup recipe is quick, easy, and delivers all the deliciousness you crave without spending hours in the kitchen. Using the Instant Pot cuts down the cooking time significantly, allowing you to enjoy a hearty, flavorful soup on even the busiest weeknights. Get ready to savor a bowl of pure comfort!

Why Use an Instant Pot for Potato Soup?

The Instant Pot has revolutionized the way we cook, and for good reason! It’s a multi-functional appliance that can pressure cook, slow cook, sauté, and more. Here’s why it’s perfect for making potato soup:

• Speed: Pressure cooking significantly reduces the cooking time compared to traditional stovetop methods. You can have a delicious potato soup ready in under an hour.
• Flavor: The sealed environment of the Instant Pot helps to intensify the flavors of the ingredients. The potatoes become incredibly tender and flavorful, and the bacon infuses the soup with its smoky goodness.
• Easy Cleanup: With just one pot to clean, cleanup is a breeze!
• Hands-Off Cooking: Once the soup is in the Instant Pot, you can relax and let it do its thing. No need to constantly stir or monitor the pot.

Ingredients You’ll Need

Before we dive into the recipe, let’s gather all the necessary ingredients. Here’s what you’ll need to make this delectable Instant Pot Potato and Bacon Soup:

• Potatoes: 3 pounds, peeled and cubed (Russet, Yukon Gold, or a combination work well)
• Bacon: 8 slices, cooked and crumbled, reserve 2 tablespoons of bacon grease
• Onion: 1 medium, chopped
• Garlic: 2 cloves, minced
• Chicken Broth: 4 cups (vegetable broth also works)
• Milk or Half-and-Half: 1 cup (for a richer soup, use heavy cream)
• Sour Cream: 1/2 cup (optional, for added creaminess)
• Butter: 2 tablespoons
• All-Purpose Flour: 2 tablespoons
• Salt and Pepper: To taste
• Optional Toppings: Shredded cheddar cheese, chopped green onions, extra bacon crumbles

Step-by-Step Instructions

Now that you have all your ingredients ready, let’s get cooking! Follow these simple steps to create a mouthwatering Instant Pot Potato and Bacon Soup:

1. Cook the Bacon: Cook the bacon in a skillet until crispy. Remove the bacon from the skillet and place it on a paper towel-lined plate to drain. Crumble the bacon and set aside. Reserve 2 tablespoons of bacon grease in the skillet.
2. Sauté the Onion and Garlic: Using the reserved bacon grease (or butter if you prefer), sauté the chopped onion in the Instant Pot on the “Sauté” setting until softened, about 3-5 minutes. Add the minced garlic and cook for another minute until fragrant.
3. Make a Roux: Melt the butter into the onion mixture. Whisk in the flour and cook for 1-2 minutes, stirring constantly, to create a roux. This will help thicken the soup.
4. Add Potatoes and Broth: Add the cubed potatoes and chicken broth to the Instant Pot. Stir to combine and ensure the potatoes are mostly submerged in the broth.
5. Pressure Cook: Close the Instant Pot lid and seal the valve. Cook on “Manual” or “Pressure Cook” setting for 8 minutes.
6. Natural Pressure Release: Allow the Instant Pot to naturally release pressure for 10 minutes. Then, carefully quick release any remaining pressure.
7. Blend the Soup: Carefully open the Instant Pot lid. Use an immersion blender to partially blend the soup until it reaches your desired consistency. If you don’t have an immersion blender, you can transfer portions of the soup to a regular blender, but be very careful when blending hot liquids. Work in batches and vent the blender lid to prevent pressure from building up.
8. Stir in Milk and Sour Cream: Stir in the milk (or half-and-half) and sour cream (if using). Season with salt and pepper to taste.
9. Add Bacon: Stir in most of the crumbled bacon, reserving some for garnish.
10. Serve and Garnish: Ladle the soup into bowls and garnish with the remaining bacon crumbles, shredded cheddar cheese, and chopped green onions, if desired.

Tips and Variations

Want to customize your Instant Pot Potato and Bacon Soup? Here are a few tips and variations to try:

• Use Different Potatoes: While Russet and Yukon Gold potatoes are popular choices, you can also use red potatoes or a mix of different varieties.
• Add Vegetables: Feel free to add other vegetables to the soup, such as carrots, celery, or corn. Sauté them along with the onion and garlic.
• Make it Spicy: Add a pinch of cayenne pepper or a dash of hot sauce for a little heat.
• Add Cheese: Stir in some shredded cheddar cheese or Monterey Jack cheese after blending the soup for extra cheesy goodness.
• Make it Vegetarian: Omit the bacon and use vegetable broth instead of chicken broth. You can also add smoked paprika for a smoky flavor.
• Top it Off: Get creative with your toppings! Try adding croutons, chives, or a dollop of plain Greek yogurt.
• Thicken it Up: If you prefer a thicker soup, you can add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) to the soup after blending. Bring the soup to a simmer and cook until thickened.
• Make it Dairy-Free: Use plant-based milk, like almond milk or oat milk, and skip the sour cream for a dairy-free version.
• Freezing Instructions: Let the soup cool completely before transferring it to freezer-safe containers or bags. Leave some room at the top, as the soup will expand when frozen. Freeze for up to 2-3 months. Thaw overnight in the refrigerator before reheating. Note: The texture of the soup may change slightly after freezing and thawing.
• Storage Instructions: Store leftover soup in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave.

Serving Suggestions

This Instant Pot Potato and Bacon Soup is delicious on its own, but here are a few serving suggestions to make it a complete meal:

• Serve with a Side Salad: A simple green salad or a Caesar salad complements the richness of the soup perfectly.
• Pair with Crusty Bread: Serve with a slice of crusty bread or a grilled cheese sandwich for dipping.
• Add a Protein: Grilled chicken or ham makes a great addition to the soup for a heartier meal.
• Make it a Soup and Sandwich Combo: Pair with a classic grilled cheese, a turkey and Swiss, or a ham and Gruyere sandwich.
• Serve as a Starter: Offer a small bowl of the soup as a starter before a larger meal.

Nutrition Information (Approximate)

Please note that the following nutrition information is an estimate and may vary depending on the specific ingredients and portion sizes used.

• Calories: 350-450 per serving
• Fat: 20-30g
• Saturated Fat: 10-15g
• Cholesterol: 50-70mg
• Sodium: 800-1000mg
• Carbohydrates: 30-40g
• Fiber: 3-5g
• Sugar: 5-8g
• Protein: 15-20g

Frequently Asked Questions (FAQs)

Here are some frequently asked questions about making Instant Pot Potato and Bacon Soup:

1. Can I use frozen potatoes?
   While fresh potatoes are preferred, you can use frozen cubed potatoes in a pinch. You may need to adjust the cooking time slightly.
2. Can I make this soup without an Instant Pot?
   Yes, you can make this soup on the stovetop. Sauté the onion and garlic in a large pot, then add the potatoes and broth. Bring to a boil, then reduce heat and simmer until the potatoes are tender, about 20-25 minutes. Proceed with the recipe as directed.
3. Can I use milk instead of half-and-half or heavy cream?
   Yes, you can use milk, but the soup will be less creamy. For a richer soup, use half-and-half or heavy cream.
4. How can I make the soup smoother?
   If you prefer a completely smooth soup, blend it thoroughly with an immersion blender or in a regular blender until no chunks remain.
5. Can I add other seasonings?
   Absolutely! Feel free to add other seasonings to taste, such as garlic powder, onion powder, paprika, or dried herbs like thyme or rosemary.
6. How do I prevent the soup from scorching in the Instant Pot?
   Ensure that there is enough liquid in the Instant Pot and that the potatoes are mostly submerged. Also, deglaze the bottom of the pot after sautéing the onion and garlic to prevent any food from sticking.
7. My soup is too thick. How can I thin it out?
   Add more broth or milk to thin out the soup to your desired consistency.
8. My soup is too thin. How can I thicken it?
   If you prefer a thicker soup, you can add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) to the soup after blending. Bring the soup to a simmer and cook until thickened.

Conclusion

This Instant Pot Potato and Bacon Soup recipe is a winner! It’s quick, easy, and incredibly delicious. The Instant Pot makes it a breeze to whip up a comforting bowl of soup on any night of the week. With its creamy texture, savory flavors, and customizable options, this recipe is sure to become a family favorite. So, gather your ingredients, fire up your Instant Pot, and get ready to enjoy a taste of pure comfort!