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Instant Pot Loaded Potato Soup

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Instant Pot Loaded Potato Soup is a hearty, creamy soup recipe loaded with a variety vegetables.

Adding the soy creamer.

This pressure cooker soup will warm your belly on a cool day.

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Be sure to read through the entire post so that you don’t miss out on any important tips and tricks!

To begin I had to spend some time cutting up the various vegetables that would be added to the Instant Pot.  These included, one leek, some celery, mushrooms and carrots.

I also cut up some bacon and minced some garlic.

After adding olive oil to the Pot I dumped the prepared vegetables, bacon and minced garlic, into the Instant Pot and set it to Saute Less for 10 minutes.

While the other vegetables were cooking I cut up some potatoes into bite sized chunks.

When the Saute Function turned off I added one cup of the chicken broth to deglaze the pot.  I made sure to scrape off any brown bits from the bottom of the Pot.

After I finished deglazing the Pot I added the cut up potatoes.

Then I sprinkled in the salt and pepper before adding the remaining chicken broth to the Pot.  I did not stir.

Then I placed the lid on the Instant Pot, turned the steam release handle to the sealing position and set the Instant Pot to Pressure Cook High for 8 minutes.

Once the Instant Pot was done cooking, I allowed it to do a Natural Release for 10 minutes before turning the steam release handle to the venting position to finish with a Quick Release.

After removing the lid from the Pot I stirred in some soy creamer.  I turned the Instant Pot back on to the Saute Less function for 8 minutes to allow the creamer to heat.  

If you want thicker soup you could also add a corn starch slurry at this time.

At this point I decided I wanted to thicken my soup with my immersion blender.  

I gave the soup a very quick blend and many chunks of potato still remained.  The soup thickness is up to your personal preference.  I stirred the soup until it began to bubble.  Then I turned off the Pot.

Instant Pot Loaded Potato Soup can be garnished with shredded medium cheddar cheese and fresh chives.

Then it was ready to serve and enjoy!

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Instant Pot Loaded Potato Soup is a hearty gluten free soup recipe loaded with vegetables and bacon.

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Yield: 10

Instant Pot Loaded Potato Soup

Instant Pot Loaded Potato Soup is a hearty, creamy soup recipe loaded with a variety vegetables. This pressure cooker soup will warm your belly on a cool day.

Instant Pot Loaded Potato Soup is a hearty, creamy soup recipe loaded with a variety vegetables. This pressure cooker soup will warm your belly on a cool day.

Prep Time 30 minutes
Cook Time 54 minutes
Total Time 1 hour 24 minutes

Ingredients

  • 1 1/2 cups sliced baby carrots
  • 1 cup chopped mushrooms
  • 2/3 cup chopped celery (about 2 stalks)
  • 1 leek chopped
  • 8 slices bacon chopped
  • 6 cloves garlic minced
  • 3 tbsp olive oil
  • 8 medium potatoes cut into bite sized pieces
  • 8 cups chicken broth
  • 2 tsp pepper
  • 2 tsp salt
  • 1 1/2 cup soy creamer
  • Garnish:
  • Shredded medium cheddar cheese
  • Fresh chives chopped

Instructions

  1. Cut up the carrots, mushrooms, celery, leek, bacon and mince the garlic.
  2. Turn the Instant Pot to the Saute Less Function for 10 minutes and add the olive oil.
  3. Dump the cut up vegetables, bacon and minced garlic into the Instant Pot.
  4. While the vegetables are cooking cut up the potatoes into bite sized pieces.
  5. When the Pot turns off add one cup of the chicken broth to deglaze the Pot. Scrape any brown bits from the bottom to avoid the Burn message later.
  6. Add the potatoes to the Pot.
  7. Add the salt and pepper.
  8. Pour in the remaining chicken broth.
  9. Do not stir.
  10. Place the lid on the Instant Pot, turn the steam release handle to the sealing position and set the Instant Pot to Pressure Cook High for 8 minutes.
  11. Once the Instant Pot is done cooking, allow it to do a Natural Release for 10 minutes before turning the steam release handle to the venting position to finish with a Quick Release.
  12. Remove the lid and stir the contents.
  13. Stir in the soy creamer and return the Pot to the Saute Less Function for 8 minutes.
  14. To thicken soup I used my immersion blender quickly. You could also add a corn starch slurry at this time.
  15. Once the soup was bubbling again I turned off the Pot.
  16. I ladled it into bowls and garnished each serving with shredded medium cheddar cheese and some fresh chives.
  17. Enjoy!

Notes

*This recipe was tested in an 8 quart Instant Pot Duo.

Nutrition Information:

Yield:

10

Serving Size:

1
Amount Per Serving: Calories: 287Total Fat: 11gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 16mgSodium: 1440mgCarbohydrates: 37gFiber: 4gSugar: 4gProtein: 9g
© Kathleen
Cuisine: American / Category: Instant Pot

 

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