Instant Pot® Potato and Bacon Soup


  • 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
  • Directions

  • Step 1

    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.


  • Step 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.

  • Step 3

    Release pressure using the natural-release method according to manufacturer’s instructions, about 10 minutes.

  • Step 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.

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