Description
This potato soup cooks in an Instant Pot® and is customizable with assorted toppings. I prefer to get my saltiness from the bacon, so I don’t add extra salt. I also like a thicker chowder-like consistency; if you like yours thinner, add more liquid.
Ingredients
- 1 yellow onion, diced
- 4 thick slices cherrywood-smoked bacon, cut into 1-inch pieces
- 1 tablespoon butter
- 2 ½ pounds Yukon Gold potatoes, peeled and chopped
- 1 cup water
- 1 ½ teaspoons garlic base (such as Better Than Bouillon® Roasted Garlic Base)
- 1 ½ cups half-and-half
- ½ cup shredded Cheddar cheese
- ¼ cup sliced green onions
- ground black pepper to taste
Instructions
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add onion
- bacon
- and butter to the hot pot and saute until bacon is crispy
- 5 to 8 minutes. Turn off Saute 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.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 1 hr
Servings: 6