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Instant Pot Potato Soup
Instant Pot Potato Soup: Rich and creamy potato soup topped with crispy bacon. Warm comfort food that is quick enough for weeknights!
Course
Soup
Cuisine
American
Prep Time
15
minutes
minutes
Cook Time
35
minutes
minutes
Total Time
50
minutes
minutes
Servings
6
Servings
Calories
328
kcal
Author
Krystle Smith
Ingredients
1 ½
Pounds
Potatoes
Scrubbed and Peeled
¼
Cup
Butter
¼
Cup
Flour
Salt/Pepper
to taste
4
Cups
Whole Milk
1
teaspoon
Better than Bouillon Chicken
½
Cup
Sour Cream
½
Cup
Sharp Cheddar Cheese
Shredded
3
Green Onions
Sliced
Bacon
8 Slices Cooked Crisp and Crumbled
Instructions
Pour one cup of water into
Instant Pot pot
, and then place in
trivet
. Place potatoes on top of trivet.
Cover with lid, and make sure the pressure valve is sealed. Cook on manual high pressure for 20 minutes. Do a quick release.
Set potatoes aside, and discard water.
Turn the Instant Pot to saute. Melt the butter and
whisk
in one tablespoon of flour at a time until smooth. Add in the salt and pepper to taste.
Once bubbling, pour in milk and Better than Bouillon. Whisk occasionally until thickened.
Turn the Instant Pot to the keep warm setting. Stir in sour cream and cheese.
Finally,
mash
the potatoes with a potato masher to your desired texture. Fold in the potatoes, bacon, and green onions.
Nutrition
Calories:
328
kcal
|
Carbohydrates:
27
g
|
Protein:
11
g
|
Fat:
20
g
|
Saturated Fat:
12
g
|
Cholesterol:
56
mg
|
Sodium:
223
mg
|
Potassium:
735
mg
|
Fiber:
3
g
|
Sugar:
8
g
|
Vitamin A:
775
IU
|
Vitamin C:
14.2
mg
|
Calcium:
313
mg
|
Iron:
4.2
mg