Love potato soup? Well, get your bowl and spoon ready. This Instant Pot Potato Soup is super quick, easy and delish. Of course it is, because we made it in the pressure cooker from scratch and with the freshest ingredients.
We’ve made a few adjustments to our original pressure cooker potato soup. We wanted a thicker sauce, so we made a roux rather than adding flour first. Using the saute function is a terrific way to thicken recipes when their finished pressure cooking.
We also used some new potatoes along with a russet. The starch content of the new potatoes is less than the russet, so they don’t break down. You won’t lose all of the potatoes in the pressure cooking process and that gives you a chunkier bite for a heartier soup.
The outcome was perfect! Same great flavor with a creamier, thicker broth.
Here’s a fancy-shamancy video to show you how we did it. Take a gander…
Ya gotta love a gadget that gets dinner on the table quicker. We hope you’ll give this one a try and let us know how you liked it. We’d love to hear from you!
Have a beautiful day and as always, keep it delicious!
Till next time ~ much love, Connie
- 4 slices thick cut bacon, chopped
- 1 C onion, diced
- 3/4 C celery, diced
- 8-10 new potatoes, quartered
- 1 lg russet potato, diced
- 4 C chicken stock
- 1 bay leaf
- 1 tsp thyme
- salt and freshly ground black pepper
- 3 tbsp butter
- 3 tbsp all purpose flour
- 2 C whole milk
- shredded cheddar and chives for garnish
- Preheat the pressure cooker on sauté.
- Add the bacon and brown.
- Remove the bacon and set aside for garnishing the soup.
- Use a paper towel and tongs to sop up excess grease.
- Sauté the onion and deglaze the pan.
- Add the celery, potatoes, chicken stock, bay leaf and thyme.
- Season with salt and freshly ground black pepper to taste.
- Place the lid on and close to locked position.
- Turn the steam release valve to closed.
- Press the keep warm/cancel button.
- Press the manual button and adjust the time to 8 minutes.
- In a sauté pan, heat the butter over med/hi.
- Whisk in the flour and cook 2 minutes.
- Set aside.
- When the unit has finished cooking and counted to zero, carefully release the steam.
- Press the sauté button.
- Add the butter and flour mixture and stir until thickened.
- Turn the unit off.
- Remove the bay leaf.
- Stir in the milk.
- Serve with shredded cheddar, chives and bacon as garnish.
Recipe by: Connie Murray @Happybellyfoodie.com