This creamy Instant Pot potato soup is loaded with smoked bacon, shredded Cheddar cheese, and spring onions for perfect comfort food on a cold winter night.
Preparation Time
10 mins
Cooking Time
30 mins
Total Time
40 mins
Calories
342 Calories
Recipe Instructions
Step 1
Ladle into soup bowls and top with green onions, Cheddar cheese, and black pepper.
Step 2
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.
Step 3
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.
Step 4
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.
Ingredients
1 cup water
1 tablespoon butter
ground black pepper to taste
1 yellow onion, diced
4 thick slices cherrywood-smoked bacon, cut into 1-inch pieces
0.5 cup shredded Cheddar cheese
1.5 cups half-and-half
0.25 cup sliced green onions
2.5 pounds Yukon Gold potatoes, peeled and chopped
1.5 teaspoons garlic base (such as Better Than Bouillon® Roasted Garlic Base)
