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Instant Pot Bacon Cheddar Potato Soup

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PREP TIME
10 min
COOKING TIME
30 min
TOTAL TIME
60 min
SERVINGS
6 servings
Dinner Soup
Instant Pot Bacon Cheddar Potato Soup
Ingredients
  • 1 yellow onion, diced
  • 4 thick slices cherrywood-smoked bacon, cut into 1-inch pieces
  • 1 tablespoon butter
  • 2 1/2 pounds Yukon Gold potatoes, peeled and chopped
  • 1 cup water
  • 1 1/2 teaspoons garlic base (such as Better Than Bouillon® Roasted Garlic Base)
  • 1 1/2 cups half-and-half
  • 1/2 cup shredded Cheddar cheese
  • 1/4 cup sliced green onions
  • ground black pepper to taste
Instructions
1
Preheat the pressure cooker to its highest setting by turning it on and selecting the Sauté mode. Place a slice of onion, a few strips of bacon, and a pat of butter into the hot pot. Cook until the bacon reaches your desired level of crispiness, usually within 5 to 8 minutes. Switch off the Sauté function and transfer the contents of the pot to a small bowl for later use.
2
Next, add diced potatoes, water, and minced garlic to the pot. Close the lid securely and lock it in place. Set the pressure cooker according to the manufacturer's guidelines, with a 12-minute timer set for high-pressure cooking. Allow about 10 to 15 minutes for the pressure to build up.
3
Once the pressure has built, allow it to release naturally according to the manufacturer's instructions, taking around 15 minutes. After that, carefully release any remaining pressure using the quick-release method, which should take about 5 minutes. Remove the lid and mash the potatoes against the side of the pot, leaving some chunky bits if you prefer.
4
Add the cooked onion-bacon mixture and half-and-half to the mashed potatoes, stirring everything together. Finally, scoop the soup into bowls and top it with chopped green onions, shredded Cheddar cheese, and a sprinkle of black pepper.