There’s something irresistibly cozy about the aroma of potatoes simmering with crispy bacon on a chilly night. This Instant Pot Potato and Bacon Soup is the kind of comfort only a warm bowl can deliver, and it’s quickly becoming a family favorite for busy weeknights!
Picture creamy potatoes, sautéed bacon, and a sprinkle of cheese all coming together in one pot. It’s simple yet satisfying like your grandma’s homemade soup, but ready in a fraction of the time. Plus, you can whip it up using pantry staples, making it a go-to for when you need something hearty and comforting.
I started making this soup during a particularly snowy winter when my kids were craving something warm and filling. The first time I ladled it out, they couldn’t stop smiling, and that warmth filled the whole room. The secret? Don’t skimp on sautéing the bacon to perfection firstit adds a depth of flavor you won’t forget. I’ve been sharing this recipe since 2016, and it never fails to bring a cozy vibe to dinner!
Yesica Andrews
Instant Pot Potato and Bacon Soup Recipe Easy Comfort
Enjoy a warm and hearty Instant Pot Potato and Bacon Soup that’s perfect for cozy evenings. This easy comfort recipe combines crispy bacon, tender potatoes, and savory seasonings for a satisfying bowl of goodness.
Set your Instant Pot to sauté mode and heat the olive oil for about one minute until shimmering.
Add the chopped bacon and cook it, stirring occasionally, until it’s nice and crispy and the fat has melted out, which should take around eight minutes.
Use a slotted spoon to transfer the bacon pieces to a paper towel-lined plate to drain.
Add the chopped onion and sliced celery to the bacon fat in the pot and sauté for about two minutes until they begin to soften.
Stir in the minced garlic and ground thyme and cook everything together for another minute to release their aromas.
Turn off the sauté function, then add the diced red potatoes and chicken broth to the pot.
Seal the lid and lock it in place, then cook on high pressure for eight minutes once the pot reaches full pressure; it may take around ten minutes to build pressure.
Once cooking is complete, allow the pressure to release naturally over about ten minutes before opening the lid.
In a small bowl, whisk together two tablespoons of milk and the cornstarch until fully combined into a slurry.
Stir this slurry and the remaining cup of milk into the soup inside the pot.
Season to your taste with salt and black pepper, then let the soup sit for about ten minutes, giving it a few stirs as it thickens.
Ladle the soup into bowls and sprinkle the reserved crispy bacon pieces on top before serving.
Notes
For best flavor, use fresh red potatoes and serve the soup hot. Leftovers can be refrigerated for up to 3 days and reheated gently on the stove.
Why You’ll Love This Recipe
Quick and Easy: In less than an hour, you can have a hearty soup that tastes like it simmered all day.
Comforting and Hearty: The combination of potatoes, bacon, and broth brings warmth and nostalgia to your dinner table.
Family-Friendly: It’s a hit with both kids and adults, leaving everyone feeling satisfied.
Flexible Ingredients: Uses simple pantry staples, making it a great option for busy weeks.
Key Ingredients and Tools
Potatoes: Red potatoes add a creamy texture and buttery flavor.
Bacon: Essential for that smoky, rich taste.
Onion and Celery: They build the base flavor of the soup.
Chicken Broth: The soul of your soup that helps meld all flavors.
Instant Pot: This handy device makes pressure cooking a breeze!
How It Works Step-by-Step
First, heat olive oil in your Instant Pot using the Sauté function, then add chopped bacon and cook until crispy about 8 minutes.
Transfer crispy bacon onto a plate, then sauté onion and celery in the bacon drippings for 2 minutes. Add minced garlic and thyme, cooking for another minute.
Cancel Sauté mode, then add diced potatoes and chicken broth. Secure the lid and set to high pressure for 8 minutes.
After pressure cooking, allow for a 10-minute natural release, then whisk together milk and cornstarch. Stir this into the soup along with an additional cup of milk. Season with salt and pepper, and let the soup thicken.
Troubleshooting Tips
Too Thick: Add a splash more milk or broth to loosen it up.
Not Creamy Enough: Try stirring in an extra tablespoon of cornstarch slurry or more milk to enhance the creaminess.
Too Salty: Add a drizzle of olive oil or a bit of extra milk to soften the saltiness.
Tweaks for Extra Flavor and Texture
Add Greens: Consider throwing in some spinach or kale for a nutrient boost.
Spice It Up: A dash of your favorite hot sauce or red pepper flakes can add a lovely kick.
Cheesy Goodness: Top with shredded cheese for a richer finish.
Serving and Storage Tips
Actions
Suggestions
Serving
Garnish with crispy bacon bits and serve with crusty bread for an extra cozy meal.
Storage
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stove or in the microwave.
Freezing
This soup can be frozen for up to 2 months. Thaw in the fridge overnight before reheating.
Expert Says
When making Instant Pot Potato and Bacon Soup, the key to maximizing flavor is to sauté the bacon first. This releases its natural fats and enhances the umami profile of the dish. Additionally, the pressure cooking helps the potatoes maintain their creamy texture while infusing the broth with rich flavor.
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The Journey to Instant Pot Potato and Bacon Soup
Creating this Instant Pot Potato and Bacon Soup was no easy feat; I burned the bottom of the first batch and realized too late that my potatoes needed cutting smaller. After several attempts, filled with both laughter and lessons, I’ve finally crafted a creamy soup that’s both comforting and simply delicious.
FAQs ( Instant Pot Potato and Bacon Soup )
Can I use frozen potatoes for this soup?
Yes, frozen diced potatoes work well and save prep time. Add them directly to the pot without thawing – they’ll cook perfectly under pressure. You may need to add 1-2 extra minutes to the cooking time to ensure they’re tender throughout.
Should I cook the bacon before adding it?
Always cook the bacon first using the saute function. This renders the fat, adds deep flavor to the soup base, and gives you crispy bits for garnish. Reserve some cooked bacon on the side to sprinkle on top when serving for the best texture contrast.
What type of potatoes work best?
Yukon Gold potatoes are ideal because they hold their shape while creating a naturally creamy texture. Russets work too but tend to break down more, making the soup thicker. Red potatoes stay firmer if you prefer chunkier bites in your bowl.
How do I make this recipe thicker?
Mash some of the cooked potatoes directly in the pot with a potato masher to naturally thicken the broth. Alternatively, mix 2 tablespoons of cornstarch with cold water and stir it in, then use the saute function for 2-3 minutes until it thickens.
Can I make it ahead and reheat?
This dish reheats beautifully and tastes even better the next day as flavors meld. Store it in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth if it thickened too much.
Conclusion
There you have it a warm bowl of Instant Pot Potato and Bacon Soup ready in no time! You’ll adore the creamy texture and the comforting aroma that wafts through your kitchen. It’s like wrapping yourself in a cozy blanket on a chilly day.
For an extra twist, consider adding some chopped kale or a sprinkle of your favorite cheese on top! If you have leftovers, they make for a perfect lunch the next day just reheat gently so every bite stays delightful. A little kitchen trick I cherish from my grandma is to serve it with crispy bread for dipping; it’s a hug in a bowl!
I’d love to hear how yours turns out! Did you grow up enjoying something similar? Feel free to share your memories or your twists on this recipe; you might inspire others! Remember to save or share this recipe with loved ones let the comfort of home-cooked meals spread joy.
