This Instant Pot potato soup is rich and creamy. I like to top it with green onions, Cheddar cheese, and black pepper but it's easy to customize with your favorite toppings.
Ingredients
- yellow onion: 1 piece (diced)
- thick slices cherrywood-smoked bacon: 4 piece (cut into 1-inch pieces)
- butter: 1 Tbsp
- ½ pounds Yukon Gold potatoes: 2 piece (chopped)
- water: 1 cup
- ½ teaspoons garlic base (such as Better Than Bouillon Roasted Garlic Base): 1 piece
- ½ cups half-and-half: 1 piece
- cheddar cheese: 0.5 cup (shredded)
- green onions: 0.25 cup (sliced)
- ground black pepper: (to taste)
Metric Conversion
Stages of cooking
-
Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function. Add onion, bacon, and butter to the hot pot and sauté until bacon is crispy, 5 to 8 minutes. Turn off Sauté function and transfer contents to a small bowl.
-
Add potatoes, water, and garlic base to pot and close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.
-
Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid. Mash potatoes against the side of the pot, leaving some chunks if desired. Add onion-bacon mixture and half-and-half; stir to combine.
-
Ladle into soup bowls and top with green onions, Cheddar cheese, and black pepper.
