Instant Pot Potato Soup Russet potatoes turn tender and soft in minutes in a pressure cooker, so you can make this comforting soup quickly on busy weeknights. Garnish with the classic potato soup fixings–bacon, scallions and melted Cheddar cheese.


20 mins


40 mins




  • 1 tablespoon butter
  • 2 slices bacon, halved
  • ½ cup chopped onion
  • 1 ½ pounds russet potatoes (2 large), peeled and diced
  • 2 cups low-sodium chicken broth
  • ½ cup sour cream
  • ½ cup shredded extra-sharp Cheddar cheese, divided
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • ¼ cup scallion greens or chives


    Step 1

    Place butter in a multicooker; heat on sauté mode until melted. Add bacon and cook, turning occasionally, until crisp, 4 to 5 minutes. Transfer to a paper towel to drain, leaving the butter and bacon drippings in the pot. Add onion to the multicooker and cook, stirring, until starting to soften, 2 to 3 minutes. Add potatoes and broth. Turn off the heat. Close and lock the lid. Cook at high pressure for 10 minutes.

    Step 2

    Release the pressure. Puree the soup with an immersion blender until almost smooth, but still a little chunky. (Alternatively, puree the soup in a food processor or blender. Use caution when blending hot liquids.) Add sour cream and stir until smooth. Stir in 1/4 cup cheese, salt and pepper. Stir until the cheese has melted. Serve, garnished with the crumbled bacon, the remaining 1/4 cup cheese and scallion greens (or chives).


Equipment: Electric pressure cooker (multicooker)


To make ahead: Refrigerate soup for up to 3 days. Reheat before serving.

Nutrition Facts

Serving Size: 1 cup Per Serving: 87 calories; protein 3.2g; carbohydrates 10g; dietary fiber 0.8g; sugars 0.9g; fat 4.1g; saturated fat 2.1g; cholesterol 11.1mg; vitamin a iu 120.7IU; vitamin c 3.5mg; folate 10.2mcg; calcium 44.8mg; iron 0.5mg; magnesium 14.2mg; potassium 254.9mg; sodium 145.5mg; thiamin 0.1mg. Exchanges:

1 1/2 fat, 1 1/2 starch, 1/2 high-fat protein, 1/2 vegetable


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