Friday, January 11, 2019

Instant Pot Potato Soup

Missy Tippens

I made some really tasty soup this week--but of course didn't think to take photos until the very end. However, I still want to share the recipe!

I used this recipe as my guide-- from the Delish website. Click here.

But because of some dietary restrictions from one of our family members, I made little adjustments. Here's how I did our version...

In my Instant Pot, I used the sauté setting and cooked bacon (about 3 slices) and about half a bell pepper (I used an orange pepper). Then I added vegetable broth (I thought I was opening a box of chicken broth!). So since I didn't have the chicken flavor (and couldn't use bouillon cubes), I added some McCormick poultry seasoning. I also added some Italian seasoning since I couldn't use onion and garlic.

I peeled and cubed 6 potatoes and added them. Then I closed the Instant Pot and set it on high for 8 minutes.

Once it was done, I let it vent naturally for about 10 minutes and then released the pressure.

I set it back to the sauté setting and added the cornstarch slurry. I used lactose-free milk (no cream). It said to stir constantly during this phase so I was careful to do that. It thickened up nicely.

Also, it needed salt added!

The recipe recommends using an immersion blender but I don't have one (and don't plan to get one because of I know of two people who have been injured using them). So I used my hamburger/potato masher and it did a fine job! I don't mind some pieces of potato in mine.

We really enjoyed it! I did snap a photo of my daughter's bowl before it was gone. :) Not too pretty but so good. And it would have been great with shredded cheddar and some bacon on top!


  1. This looks so good, Missy! And I used my Instant Pot for the first time last week, for a beef roast.... in broth, which meant it steamed it and I decided I like the roasted meat better for beef... but I think for pork and chicken, this can be a game changer!

    I'm teaching myself as I go, and it's been some funny lessons, but no one exploded (although I had to go to a youtube video to find out how to set things because my directions have disappeared. Thank heavens for YouTube!!!!

    I love chowders. I'm a huge chowder fan, so this is right up my alley. Thank you for this!

    1. Ruthy has an Instant Pot! Welcome to the Dark Side!

    2. Ruthy, I would only do a pot roast cut of beef in an IP. Otherwise, I would roast a good cut of meat.

      I plan to make carnitas in my IP soon! And I've done chicken several times already. I especially love it for bean soup and beans! And like Jan has said before, for quick boiled eggs.

  2. This looks delicious, Missy!

    I love potato soups in my Instant Pot, so I'll have to try your blend of flavors.

    And I always forget that potatoes tend to neutralize salt, so I always taste anything with potatoes in it before serving. And did you know that if a soup is too salty, you can cook a peeled potato in it to draw out the salt? (Be sure to remove it before serving!)

    1. I've heard that Jan! I haven't though to try it yet. I did make some chili recently that was waaay too spicy! I wonder if it can help that? LOL