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Instant Pot® Potato and Bacon Soup

Rated as 5 out of 5 Stars

"Comforting homemade potato soup in the Instant Pot®. While peeling potatoes is not hard, it is a task I very much dislike, so I chose to use red potatoes in my recipe. No peeling necessary and they stay a pretty bright red for added color. Wobbly bacon is another dislike of mine and with this treatment of the bacon, you get all of the flavor throughout the soup and still get to keep the crispy goodness to use on top for garnish."
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1 h servings 263
Original recipe yields 6 servings


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  1. Turn on a multi-functional pressure cooker (such as Instant Pot(R)) and select Saute function. Add olive oil and let heat for 1 minute. Add bacon and cook until bacon is crispy and fat has rendered out, about 8 minutes. Transfer bacon to a paper towel-lined plate using a slotted spoon.
  2. Add onion and celery to the bacon drippings and cook for 2 minutes. Add garlic and thyme and cook for 1 minute. Cancel Saute mode. Add potatoes and broth. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 minutes for pressure to build.
  3. Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes.
  4. Whisk together 2 tablespoons of milk and cornstarch in a small bowl to make a slurry. Open the pot and stir in cornstarch slurry and 1 cup of milk. Season with salt and pepper. Let soup sit, stirring several times, until thickened, about 10 minutes. Ladle into bowls and sprinkle with bacon.

Nutrition Facts

Per Serving: 263 calories; 7.7 39.2 9.8 18 1062 Full nutrition

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Fabulous tasting soup. Made it exactly as written. I am fairly new to the Instant Pot and like every other dish I have tried it took much longer for the pressure to build and also to naturally...

Delicious! My 14 yr old son ate 3 bowls the night I made it - glad I doubled the recipe!