You catch the smell through the steam vent and suddenly you are starving. That smell of bacon cooking, garlic sizzling, and warm spices just hits ya right in the cozy spot. You know what’s cookin and it’s gonna be good real good.
Inside the pot, potatoes are softening fast under pressure. That float valve pops up and you hear the valve hiss, letting you know the soup is almost done. It’s a kinda hypnotic sound, that hiss, it makes you wanna grab a bowl quick.
You recall how simple this recipe is, and how fast you can get it on the table. And when the lid comes off and you do that quick release, dang, it’s time to eat. Comfort food ready in under an hour, thanks to your trusty pressure cooker.
What Makes Pressure Cooking Win Every Round
- Pressure builds up fast so your soup cooks in less than half the usual time.
- The float valve lets you know when you’re in the cooking zone – no guesswork needed.
- Quick release means you can stop the cooking pronto when time’s up.
- The sealing ring keeps all the flavors locked inside, making your soup extra tasty and rich.
- You don’t gotta stand around stirring forever, pressure cooker does the job while you chill.
All the Pieces for This Meal
- 6 slices bacon, cut into ½ inch pieces
- 1 tablespoon extra-virgin olive oil
- 1 large yellow onion, finely chopped
- 4 garlic cloves, finely chopped
- 1 teaspoon fresh thyme leaves
- 2 ½ lbs russet potatoes (about 5 medium), peeled and cut into ½ inch cubes
- 5 cups low-sodium chicken broth
- 2 teaspoons kosher salt
- ¼ cup all-purpose flour
- 1 ¼ cups half-and-half
- ¾ cup sour cream plus more for serving
- Shredded cheddar and sliced chives for serving
You’ll notice every ingredient plays its part. Bacon adds that savory crunch and deep flavor. The olive oil and onions start your base off nice and soft while garlic wakes up the whole pot. Thyme gives a little herbal kick, but it’s those tender potatoes soaking up that broth that make it all cozy and warm.
The Exact Process From Start to Finish
Set your Instant Pot to sauté mode, then toss in the bacon pieces. Cook until they turn crispy and golden. Once they’re done, scoop them out and set aside but keep the drippings in the pot. That fat is flavor gold.
Next, add the olive oil, onion, and garlic to the pot. Sauté until the onion looks soft and translucent, 'bout 4 to 5 minutes. You’ll notice the kitchen smells getting even better already.
Throw in the fresh thyme, potato cubes, chicken broth and kosher salt. Give it a little stir so it all gets mixed up good.
Secure the lid and make sure the sealing ring is in place. Set the Instant Pot to high pressure for 12 minutes. You’ll hear the float valve pop up and then the valve hiss. That means it’s pressure building and your soup is cookin.
When the cooking time’s done, carefully do a quick release of the pressure. Watch that steam vent – it’s hot! Remove the lid only after the float valve drops back down.
In a small bowl, whisk the flour with a bit of the half-and-half to make a smooth paste. Pour that into the soup pot along with the rest of the half-and-half. Switch to sauté and simmer for 5-10 minutes, stirring often till it thickens up real nice. Throw the crispy bacon back in just before serving.
Valve Hacks You Need to Know
- Keep a wooden spoon handy to gently nudge the float valve if it’s stuck when you wanna do a quick release.
- Listen for that unique valve hiss sound when pressure is building. It tells you the pot’s sealing and getting ready to cook.
- Make sure your sealing ring stays clean and properly seated before cooking or you’ll get trouble with pressure. It works real good when cared for.
Your First Taste After the Wait
When you finally dip your spoon in, the first thing you notice is the creamy texture of the soup. The potatoes are tender and smooth, not mushy, hanging out in a silky broth.
The smoky bacon gives little bursts of salty crunch in every bite. The hint of thyme and fresh garlic flavors make it feel comforting like a big warm hug.
Just a sprinkle of cheddar and chives on top adds a sharp fresh kick. You remember why you made this in the first place. It’s dang good and perfect for those cozy nights.
Your Leftover Strategy Guide
Store your leftover potato soup in an airtight container in the fridge. It’ll stay good for about 3 to 4 days. You’ll wanna give it a good stir when reheating because it thickens up.
If you gotta save it longer, freeze the soup in individual portions. Just thaw overnight in the fridge before warming it back up on the stove or microwave.
When reheating, add a splash of half-and-half or broth to loosen it back up. Heated slow and steady is the best way so it doesn’t get grainy or separate.
Everything Else You Wondered About
Q1 What’s the float valve for?
You see that little pin on your Instant Pot? That’s the float valve. When it pops up, it tells you the pot built pressure and locked tight.
Q2 How do I do a quick release safely?
Use a long utensil to carefully turn the valve to vent position. Keep your face and hands away from the steam vent. Listen for the valve hiss speeding up.
Q3 What if I hear no valve hiss during pressure build?
That might mean the sealing ring isn’t set right or the lid’s not closed properly. Double-check those or you’ll lose steam and pressure.
Q4 Can I swap russet potatoes for a different kind?
You can but russets give that great starchy texture that thickens the soup. Other potatoes might make it more watery or less creamy.
Q5 Do I gotta stir the soup during pressure cooking?
Nope, the pressure cooker does all the stirring you need by pressure and heat. Just mix before sealing lid.
Q6 Why is my soup thick after cooling?
Potatoes and flour thicken it good. Just warm it up again with a splash of half-and-half, stir, and it’ll loosen right back up.
Instant Pot Potato Soup You Gotta Try Tonight
Equipment
- 1 Instant Pot
Ingredients
Main ingredients
- 6 slices bacon cut into ½ inch pieces
- 1 tablespoon extra-virgin olive oil
- 1 large yellow onion finely chopped
- 4 cloves garlic finely chopped
- 1 teaspoon fresh thyme leaves
- 2 ½ lbs russet potatoes peeled and cut into ½ inch cubes
- 5 cups low-sodium chicken broth
- 2 teaspoons kosher salt
- ¼ cup all-purpose flour
- 1 ¼ cups half-and-half
- ¾ cup sour cream plus more for serving
- shredded cheddar for serving
- sliced chives for serving
Instructions
Instructions
- Set your Instant Pot to sauté mode and add bacon pieces. Cook until crispy and golden, then remove and set aside, keeping the drippings in the pot.
- Add olive oil, onion, and garlic to the pot. Sauté for about 4 to 5 minutes until the onion is soft and translucent.
- Add fresh thyme, potato cubes, chicken broth, and kosher salt. Stir well.
- Secure the lid and set the Instant Pot to high pressure for 12 minutes.
- Release the pressure quickly and remove the lid carefully.
- Whisk flour with some half-and-half in a small bowl. Add this mixture with the remaining half-and-half to the soup. Simmer for 5-10 minutes. Add bacon before serving.
