Instant Pot Potato Soup

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Instant Pot Potato Soup – creamy and flavorful potato soup with cheddar cheese and bacon! Pure comfort food you can make in no time right in your pressure cooker.

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Instant Pot Potato Soup

Instant Pot Potato Soup Recipe :

Ingredients

• 1 tablespoon olive oil
• 2 lbs russet potatoes peeled and chopped
• 1/2 sweet onion chopped
• 2 medium carrots or 8 baby carrots chopped
• 1/2 teaspoon dried thyme or oregano
• 2 cups vegetable stock
• 1.5 cups water
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 12 ounce can evaporated milk see note
• 2 teaspoons cornstarch
• 3/4 cup shredded cheddar cheese
• 4 slices of bacon cooked to crispy

Instructions

1. Make sure the Instant Pot stainless steel insert is inside your cooker.
2. Press "saute" setting and wait 2 minutes. Add olive oil and heat up.
3. Add onion and saute for 2 minutes. Add carrots and dried thyme and stir well. Saute for 1 minute.
4. Press "cancel/off" button. Add potatoes and stir well.
5. Add water and vegetable stock. Stir well.
6. Add salt and pepper.
7. Close the lid, set valve to sealing position (the newer IP models do it on their own). Press "manual" or "pressure cook" button and set the timer to 7 minutes. The IP will beep shortly and it will start to come to pressure. This can take 8 to 10 minutes.
8. Once the timer is done, press the "cancel/off" button. Wait for 2 minutes, then flip the valve to venting position to release the pressure.
9. Carefully open the lid away from your face. Whisk evaporated milk with cornstarch in a glass measuring cup and add to the soup. Stir in. Let the soup sit for 5 minutes, it will thicken.
10. Add cheddar cheese and stir in to melt.
11. Serve soup with more cheddar, crispy bacon and chopped fresh parsley or green onions.

Source : crunchycreamysweet