Comforting homemade potato soup recipe for the Instant Pot. While peeling potatoes is not hard, it is a task I very much dislike, so I choose to use red potatoes in my recipe. No peeling is necessary, and they stay a pretty bright red for added color. Wobbly bacon is another dislike of mine, and with this treatment of the bacon, you get all of the flavor throughout the soup and still get to keep the crispy goodness to use on top for garnish.
Ingredients
- olive oil: 1 Tbsp
- slices bacon: 6 piece (chopped)
- onion: 1 piece (chopped)
- ribs celery: 2 piece (sliced)
- garlic: 1 Tbsp (minced)
- ground thyme: 1 tsp
- ½ pounds red potatoes: 2 piece (diced)
- chicken broth: 4 cups
- milk: 2 Tbsp
- cornstarch: 2 Tbsp
- milk: 1 cup
- salt and ground black pepper: (to taste)
Metric Conversion
Stages of cooking
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Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function. Add oil and let heat for 1 minute. Add bacon and cook until bacon is crispy and fat has rendered out, about 8 minutes. Transfer bacon to a paper towel-lined plate using a slotted spoon.
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Add onion and celery to bacon drippings and cook for 2 minutes. Add garlic and thyme and cook for 1 minute. Cancel Sauté mode. Add potatoes and broth. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 minutes for pressure to build.
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Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes.
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Whisk together 2 tablespoons milk and cornstarch in a small bowl to make a slurry. Open the pot and stir in cornstarch slurry and 1 cup milk. Season with salt and pepper. Let soup sit, stirring several times until thickened, about 10 minutes. Ladle into bowls and sprinkle with bacon.
