Instant Pot Potato And Bacon Soup Recipes

INSTANT POT® POTATO AND BACON SOUP

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add olive 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.
• Add onion and celery to the bacon drippings and cook for 2 minutes. Add garlic and thyme and cook for 1 minute. Cancel Saute 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.
• Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes.
• Whisk together 2 tablespoons of milk and cornstarch in a small bowl to make a slurry. Open the pot and stir in cornstarch slurry and 1 cup of milk. Season with salt and pepper. Let soup sit, stirring several times, until thickened, about 10 minutes. Ladle into bowls and sprinkle with bacon.

INSTANT POT FRENCH ONION BAKED POTATO SOUP

Steps:

• Place potatoes, broth, and 1 tablespoon salt into Instant Pot. Close lid, set pressure to high, and cook 20 minutes. Allow Instant Pot to remain on warm setting.
• Meanwhile, in a large skillet over medium-high heat, warm olive oil and 1 tablespoon butter until melted. Add onions, season generously with salt, and cook, stirring occasionally, until deeply golden and caramelized, about 25 minutes. If necessary, add 1-2 tablespoons water to skillet to prevent burning, scraping bottom of pan to incorporate caramelization. Adjust heat as necessary to prevent burning.
• In a small skillet, cook bacon over medium heat, stirring occasionally, until crisp. Remove with a slotted spoon to a paper towel-lined plate.
• If necessary, release pressure manually on Instant Pot. Using an immersion blender, blend potatoes and broth until nearly smooth. Add milk, cream, and remaining 2 tablespoons butter. Blend to combine. Fold in half of cheese, half of caramelized onions, and thyme. Season to taste with salt and pepper. If soup is too thick, thin to desired consistency with additional milk.
• Serve, garnished with reserved cheese, reserved onions, chives, sour cream, and bacon.

INSTANT POT® POTATO, CORN, AND BACON CHOWDER

Steps:

• Set a 6-quart multi-functional pressure cooker (such as Instant Pot®) to Saute function. Add bacon and cook and stir until brown and crispy, 6 to 8 minutes. Transfer to a paper towel-lined plate, leaving any scraps and grease in the pot. Add onions and garlic. Cook, stirring frequently, until onions are translucent and garlic is fragrant, 2 to 3 minutes. Stir in bacon, potatoes, corn, vegetable stock, thyme, cayenne pepper, then the salt and pepper.
• Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
• Whisk together heavy cream and flour in a small bowl. Set aside.
• Select Sauté setting and bring to a boil. Stir in the heavy cream mixture and cook, stirring frequently, until mixture is slightly thickened, 4 to 5 minutes. If mixture is too thick, add additional vegetable stock as needed to reach desired consistency.
• Garnish with shredded Cheddar cheese and green onions. Serve immediately.