Instant Pot Potato Soup
For a creamy bowl of comfort loaded with veggies, this Instant Pot potato soup will you warm you right up!
Ingredients
- Olive oil
- 2 large carrots, finely diced
- 3 ribs of celery, finely diced
- 6 slices of bacon, chopped
- 1 medium onion, diced
- 2 yellow bell peppers, diced
- 2 cloves of garlic, diced
- Salt and pepper
- 4 c. low-sodium chicken broth
- 2 1/2 lbs. russet potatoes, peeled and cut into 1/2 inch cubes
- 1 1/2 c. half-and-half or milk (can use dairy free)
- 1/2 c. sour cream
- Optional: shredded cheese, chives scallions, cilantro, sour cream, etc.
Instructions
- Optional Step: Set the Instant Pot to sauté and cook the carrots and celery in 2 Tbsp. of olive oil for about 5-8 minutes. Season with salt and pepper. Then, remove and set aside.
- Set Instant Pot to sauté and brown the bacon. Next, remove the bacon and set aside.
- Using the bacon grease, sauté the onion, bell peppers, and garlic. Next, season with salt and pepper. Then, pour in the chicken broth and potatoes. Cover with the lid and set the Instant Pot to high pressure cook for 8 minutes.
- Allow the pressure to release slowly. Add half-and-half or milk and sour cream. Next, use an immersion blender to blend until smooth. You can also blend in a standard blender.
- Stir in the sautéed carrots and celery. When serving, top with bacon bits, cheese, scallions, cilantro, etc.