The sound of bacon sizzling in the kitchen takes me straight back to winter evenings when comfort food was everything. This Instant Pot Potato and Bacon Soup brings all that cozy warmth to your table in under thirty minutes. It’s become my go-to when the weather turns cold and everyone needs something hearty.
Think creamy potatoes, crispy bacon bits, and that rich broth that coats your spoon just right. This recipe uses simple pantry ingredients and lets the Instant Pot do most of the work while you curl up with a book. It’s like the loaded baked potato soup from your favorite diner, but made at home without all the fuss. Full details in the blog!
I learned to make potato soup from watching Julia stir her big Dutch oven for what felt like hours. Now I can get the same creamy, soul-warming results in a fraction of the time thanks to pressure cooking magic. I’ve tested this version dozens of times and tweaked it until it was perfect. Trust me, you’ll be making this one all season long.
PrintInstant Pot Potato and Bacon Soup Recipe Easy Comfort
Instant Pot Potato and Bacon Soup is a creamy and comforting dish that comes together quickly using simple ingredients. Perfect for busy weeknights, this soup offers hearty flavors with tender potatoes and crispy bacon. Enjoy a warm bowl anytime you crave cozy comfort food.
- Prep Time: 5 minutes
- Cook Time: 8 minutes
- Total Time: 33 minutes
- Yield: Serves 6
- Category: Main Course
- Method: Pressure Cooker
- Cuisine: American
- Diet: Standard
Ingredients
- 1 tablespoon olive oil
- 6 slices bacon chopped
- 1 large onion chopped
- 2 ribs celery sliced
- 1 tablespoon minced garlic
- 1 teaspoon ground thyme
- 2 ½ pounds red potatoes diced
- 4 cups chicken broth
- 2 tablespoons milk
- 2 tablespoons cornstarch
- 1 cup milk
- salt and ground black pepper to taste
Instructions
- Start by turning on the Instant Pot to Sauté mode and heating the olive oil for about 1 minute.
- Add the chopped bacon and cook until crisp and the fat is rendered, approximately 8 minutes, then remove with a slotted spoon onto paper towels.
- Sauté the onion and celery in the bacon drippings for 2 minutes, then stir in the garlic and thyme and cook for another minute.
- Cancel Sauté mode, add the diced potatoes and chicken broth, close the lid, lock it, and set to high pressure cooking for 8 minutes, allowing 10 minutes for pressure to build.
- Let the pressure release naturally for around 10 minutes before opening the pot.
- Mix the 2 tablespoons milk with cornstarch to form a slurry, then stir it into the soup along with 1 cup of milk. Season with salt and pepper.
- Let the soup thicken while sitting for 10 minutes, stirring occasionally.
- Serve by ladling into bowls and garnishing with the cooked bacon.
Nutrition
- Serving Size: 1 bowl
- Calories: 263
- Fat: 8g
- Carbohydrates: 39g
- Protein: 10g
Why This Soup Will Become Your Cold-Weather Champion
There’s something magical about how this Instant Pot Potato and Bacon Soup transforms simple ingredients into pure comfort. The pressure cooking method breaks down the red potatoes into the creamiest base while retaining some tender chunks for texture. You get all the satisfaction of a slow-simmered soup in about thirty minutes from start to finish.
The bacon renders perfectly in the Instant Pot, creating those crispy bits we all fight over while leaving behind flavorful drippings that form the soup’s foundation. It’s like having a loaded baked potato in a bowl, but even more satisfying because you can curl up with a big spoon and call it dinner.
Breaking Down Your Simple Ingredient List
This recipe shines because it uses everyday ingredients that likely live in your kitchen right now. The red potatoes are keythey hold their shape better than russets while still breaking down enough to create natural creaminess. Julia always told me that red potatoes were the secret to the best potato soup, and decades later, I completely agree.
Pro Tip: Don’t skip the bacon drippings step. Those golden bits left behind after the bacon crisps up are liquid gold for building flavor. The combination of olive oil and bacon fat creates the perfect cooking base for your vegetables.
| Ingredient | Why It Matters | Easy Swaps |
|---|---|---|
| Red potatoes | Perfect texture balance | Yukon Gold works great too |
| Chicken broth | Rich soup base | Vegetable broth for lighter version |
| Cornstarch slurry | Thickens without lumps | Flour works but whisk well |
| Fresh thyme | Earthy depth | Dried thyme (use half amount) |
How This Instant Pot Magic Works
The beauty of this method is how each step builds flavor while the pressure cooker does the heavy lifting. Starting with the sauté function lets you render the bacon properly and build your flavor base with onion, celery, and garlic. Those vegetables become sweet and fragrant in just a few minutes.
Once you add the potatoes and broth, the high pressure works its magic. Eight minutes under pressure plus natural release yields perfectly tender potatoessome broken down for creaminess, others holding their shape for satisfying bites. The cornstarch slurry goes in after pressure cooking to avoid any strange textures that can develop under pressure.
- Sauté phase builds your flavor foundation
- Pressure cooking breaks down potatoes naturally
- Final thickening happens at the very end for perfect consistency
Timing Your Perfect Bowl
| Step | Time | What’s Happening |
|---|---|---|
| Prep work | 10 minutes | Chop vegetables, dice potatoes |
| Sauté phase | 11 minutes | Crisp bacon, soften vegetables |
| Pressure build | 10 minutes | Instant Pot comes to pressure |
| Cook time | 8 minutes | High pressure cooking |
| Natural release | 10 minutes | Pressure releases slowly |
| Final thickening | 10 minutes | Stir in cornstarch slurry, rest |
When Things Don’t Go According to Plan
Sometimes the soup turns out thinner than you’d like, especially if your potatoes didn’t break down much. Simply make another cornstarch slurry with equal parts cornstarch and cold milk, stir it in, and let the soup sit for another five minutes. The residual heat will thicken it beautifully.
If your soup gets too thick while resting, thin it out with a splash more milk or broth. The consistency will continue to change as it sits, so don’t worry if it looks different than expected right after pressure cooking. Note: The soup always tastes better after it’s had time to settle and meld.
Making It Your Own
This Instant Pot Potato and Bacon Soup is wonderfully flexible once you master the basic method. Try stirring in sharp cheddar cheese right after adding the cornstarch slurry for extra richness. Some nights I toss in leftover roasted vegetables or swap half the chicken broth for white wine to add a sophisticated flavor.
For a lighter version, use turkey bacon and substitute half-and-half for the milk. The soup freezes beautifully as well, although you may need to thin it slightly with broth when reheating since the cornstarch can thicken the soup after freezing.
Serving and Storage That Actually Works
This soup is perfect on its own, but I love serving it with crusty bread or simple crackers for dipping. Sprinkle the bacon on top right before serving so it stays crispy, and add a crack of fresh black pepper for an extra touch. It’s hearty enough for dinner but also delightful as a starter.
| Storage Method | Duration | Reheating Tips |
|---|---|---|
| Refrigerator | 4-5 days | Add a splash of milk when reheating |
| Freezer | 3 months | Thaw overnight, thin with broth |
| Individual portions | Same as above | Perfect for quick lunches |
Pro Tip: Save some crispy bacon separately if you’re planning leftovers. Fresh bacon bits on reheated soup taste much better than those that have been sitting in the soup for days.
Expert Says
Using an Instant Pot for your potato and bacon soup significantly reduces cooking time while enhancing flavor infusion. The high-pressure environment helps break down the starches in the potatoes, yielding a creamier texture. This method also retains more nutrients compared to traditional boiling, making your soup both delicious and nourishing.
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The Heartfelt Adventure of Instant Pot Potato and Bacon Soup
It took me numerous attempts to get my Instant Pot Potato and Bacon Soup just right. I remember one batch turning a bit too watery, and another lacking that smoky richness I adore. Each try brought a new lesson, and now, with perfectly tender potatoes and crispy bacon, it feels like a warm hug on chilly days.
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.
This Instant Pot Potato and Bacon Soup delivers everything you want in thirty minutes creamy, smoky comfort that fills the kitchen with an incredible aroma. You’ll love how the potatoes break down just enough to create the perfect texture while keeping satisfying chunks throughout. It’s the kind of soup that brings everyone around the table asking for seconds.
Try stirring in sharp cheddar at the end for extra richness, or swap in sweet potatoes for a fun twist I discovered last fall. The soup keeps beautifully in the fridge for days and actually tastes better the next day just thin it with a splash of milk when reheating. Pro tip: Save some bacon bits on the side so leftovers get that fresh, crispy topping.
I’d love to see your version of this cozy bowl tag me if you share photos! Did you grow up with potato soup on cold nights too? There’s something so universal about this comfort food that brings back the sweetest memories. Save this recipe for the next chilly evening when your family needs something warm and wonderful to gather around.
