Instant Pot® Potato and Bacon Soup recipe
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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
Nutrition Info
- 263.3 caloriescarbohydrate: 39.2 gcholesterol: 17.8 mgfat: 7.7 gfiber: 4.1 gprotein: 9.8 gsaturatedFat: 2.2 gservingSize: -sodium: 1062.2 mgsugar: 6.3 gtransFat: : -unsaturatedFat: : -
Directions Instant Pot® Potato and Bacon Soup
Directions
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Turn on a multi-functional pressure cooker (such as Instant Pot®) 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.
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.
Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes.
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.