INSTANT POT® POTATO AND BACON SOUP
Comforting homemade potato soup in the Instant Pot®. While peeling potatoes is not hard, it is a task I very much dislike, so I chose to use red potatoes in my recipe. No peeling necessary and they stay a pretty bright red for added color. Wobbly bacon is another dislike of mine and with this treatment of the bacon, you get all of the flavor throughout the soup and still get to keep the crispy goodness to use on top for garnish.
Provided by Soup Loving Nicole
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes
Time 1h
Yield 6
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : Calories 263.3 calories, Carbohydrate 39.2 g, Cholesterol 17.8 mg, Fat 7.7 g, Fiber 4.1 g, Protein 9.8 g, SaturatedFat 2.2 g, Sodium 1062.2 mg, Sugar 6.3 g
INSTANT POT BEAN WITH BACON SOUP
Easy and delicious, this soup is hearty and full of flavour. No pre-soaking of beans required and ready in just about an hour!
Provided by Jennifer
Categories Lunch Main Course Soup
Time 1h10m
Number Of Ingredients 12
Steps:
- To pre-cook beans: Add beans to Instant Pot and enough water to just cover, about 4 cups. Set Instant Pot to HIGH Pressure Cook for 10 minutes, with vent in the sealing position. Allow for a 10 minute Natural Pressure Release, then release the remaining pressure manually. Drain the beans and set aside. Rinse out Instant Pot liner and return to Instant Pot.
- For the soup: Set Instant Pot to SAUTE at normal heat setting. Add bacon and cook, stirring, until bacon starts to brown. Add onion and carrot and cook, stirring, until onion softens. Add bay leaf, chicken broth and reserved pre-cooked beans to the pot. Stir to combine. Cancel Saute and place lid on Instant Pot with vent in sealing position. Set the Instant Pot to HIGH Pressure Cook and set the time for 25 minutes. After cooking, allow for a 10 minute Natural Pressure Release, then release any remaining pressure naturally and remove lid.
- To finish soup: REMOVE BAY LEAF from soup and discard. Set Instant Pot to SAUTE at low heat setting. Add the tomato paste and liquid smoke, if using. Using an immersion blender, a potato masher or by removing about 1/3 of the soup to a blender, blend the soup slightly, so that some of the beans are broken down, but some remain whole. Add cornstarch/water mixture to soup and cook, stirring, until soup thickens. Taste and add salt and pepper as needed.
Nutrition Facts : Calories 219 kcal, Carbohydrate 29 g, Protein 11 g, Fat 6 g, SaturatedFat 2 g, Cholesterol 9 mg, Sodium 782 mg, Fiber 9 g, Sugar 4 g, ServingSize 1 serving
INSTANT POT POTATO SOUP RECIPE
Steps:
- Gather the ingredients.
- Add the bacon to the Instant Pot. Set the setting to sauté. Sauté for 5 to 8 minutes or until the fat has rendered and the bacon is crispy and brown.
- Remove the bacon from the fat with a slotted spoon. Leave the bacon grease behind in the pot insert.
- Add the butter, olive oil, and shallots to the pot. Continue to sauté for another 3 to 5 minutes or until lightly browned and softened.
- Add in the garlic, flour, salt and pepper (about a teaspoon of each), and the thyme. Stir and sauté for two minutes.
- Add the chicken broth to the pot and stir quickly to remove any lumps from the flour. Add in the diced potatoes. Cover the instant pot and set on the Soup/Broth setting for 20 minutes.
- Release the steam and then remove the lid. Stir the potatoes until they are mostly broken up. Then stir in the milk and heavy cream. Bring the soup to a simmer using the sauté button.
- Serve in warm bowls immediately with shredded cheddar, chives, and the crispy bacon.
Nutrition Facts : Calories 467 kcal, Carbohydrate 57 g, Cholesterol 55 mg, Fiber 6 g, Protein 16 g, SaturatedFat 10 g, Sodium 862 mg, Sugar 8 g, Fat 20 g, ServingSize 1 pot (serves 8), UnsaturatedFat 0 g
INSTANT POT FRENCH ONION BAKED POTATO SOUP
Make and share this Instant Pot French Onion Baked Potato Soup recipe from Food.com.
Provided by norasingley
Categories < 60 Mins
Time 35m
Yield 10 Cups
Number Of Ingredients 13
Steps:
- Place potatoes, broth, and 1 tablespoon salt into Instant Pot. Close lid, set pressure to high, and cook 20 minutes. Allow Instant Pot to remain on warm setting.
- Meanwhile, in a large skillet over medium-high heat, warm olive oil and 1 tablespoon butter until melted. Add onions, season generously with salt, and cook, stirring occasionally, until deeply golden and caramelized, about 25 minutes. If necessary, add 1-2 tablespoons water to skillet to prevent burning, scraping bottom of pan to incorporate caramelization. Adjust heat as necessary to prevent burning.
- In a small skillet, cook bacon over medium heat, stirring occasionally, until crisp. Remove with a slotted spoon to a paper towel-lined plate.
- If necessary, release pressure manually on Instant Pot. Using an immersion blender, blend potatoes and broth until nearly smooth. Add milk, cream, and remaining 2 tablespoons butter. Blend to combine. Fold in half of cheese, half of caramelized onions, and thyme. Season to taste with salt and pepper. If soup is too thick, thin to desired consistency with additional milk.
- Serve, garnished with reserved cheese, reserved onions, chives, sour cream, and bacon.
Nutrition Facts : Calories 438.7, Fat 27, SaturatedFat 13.1, Cholesterol 59.4, Sodium 470.7, Carbohydrate 37.1, Fiber 3.3, Sugar 3.2, Protein 13.8
DIY INSTANT POTATO-BACON AND CHIVE SOUP
Find some hot water, give it a shake and you'll have creamy potato soup in an instant.
Provided by Food Network Kitchen
Time 10m
Yield 2 cups
Number Of Ingredients 8
Steps:
- Add the instant mashed potatoes, milk powder, bouillon granules, bacon crumbles, chives, garlic powder, onion powder and 1/8 teaspoon black pepper a heatproof airtight pint container or glass jar with a lid. Seal and store in a cool, dark place until ready to use. (Up to 1 month.)
- To serve: Add 1 3/4 cups boiling water, seal the container, wrap in a clean, dry kitchen towel (in case of a spill or leak) and shake vigorously for 20 seconds. Let sit for 1 minute to let the soup hydrate. Give one final shake before eating.
INSTANT POT BAKED POTATO SOUP
This simple Instant Pot potato soup comes together quickly and is absolutely delicious. It's naturally gluten free and a perfect comfort food.
Provided by Michelle
Categories Soup
Time 40m
Number Of Ingredients 9
Steps:
- Turn Instant Pot and add bacon sliced into half inch sections.
- Stir bacon periodically until crisp, then remove and set aside.
- While the bacon cooks, dice onion. Add onion to bacon grease and stir with a wooden spoon to get up browned bits. Turn off Instant Pot off, and leave onion.
- Wash potatoes, and cut into bite size cubes. Add to Instant Pot, along with parsley, salt, pepper, and chicken stock, then stir. Close Instant Pot, and ensure vent is set to seal.
- Cook for eight minutes, then let NPR for 10 minutes. Carefully open.
- Use immersion blender to lightly puree with seven quick zips. Leave plenty of potato chunks.
- Add milk and stir. Slowly add small handfuls of cheese, stirring until melted between each addition.
- Serve immediately. Top with reserved bacon and additional shredded cheese.
- Keep leftovers in a tightly sealed container in the fridge for 2-3 days.
Nutrition Facts : Calories 221 calories, Carbohydrate 24 grams carbohydrates, Cholesterol 27 milligrams cholesterol, Fat 9 grams fat, Fiber 2 grams fiber, Protein 11 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1 cup, Sodium 798 milligrams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat
More about "instant pot potato and bacon soup food"
INSTANT POT POTATO SOUP - TESTED BY AMY + JACKY
From pressurecookrecipes.com
5/5 (24)Total Time 45 minsCategory SoupCalories 320 per serving
- Crisp Bacon: Crisp 6 slices of bacon or chopped bacon in Instant Pot - add bacon and heat up Instant Pot using Sauté More function. Stir occasionally and allow the bacon to crisp. Remove bacon from Instant Pot and place them on a paper towel to absorb the excess fat.*Pro Tip: You don't need to add oil as bacon has a lot of fat.
- Saute Onions and Garlic: Add diced onion in the bacon fat. Saute until soften (~2 mins). Add in minced garlic, 2 bay leaves, then saute for another minute.
- Deglaze: Pour ½ cup (125ml) unsalted chicken stock. Scrub all the brown bits off the bottom of the pot with a wooden spoon. *Pro Tip: Keep the brown bits as they are very flavorful.
- Pressure Cook Potato Soup: Add in potato chunks, 2 tbsp (30ml) fish sauce, and 3½ cups (875ml) unsalted chicken stock. Give it a quick mix. Pressure cook at High Pressure for 3 minutes + 15 minutes Natural Release.
INSTANT POT SAUSAGE, BACON AND POTATO SOUP - CHEF ALLI
From chefalli.com
Estimated Reading Time 8 mins
- Using the sauté setting on your Instant Pot (or any electric pressure cooker), cook the bacon until browned and crispy; remove the bacon, setting it aside on a paper towel to drain; reserve.
- Still using the sauté setting on the Instant Pot, add the sausage, flour, onion, and garlic to the pot, crumbling the sausage, cooking it for 4-5 minutes or until it's fully cookekd through and the onions are nicely tender. Move the ingredients to one side of the pot, then tip the Instant Pot a bit to one side, propping it up with a hot pad or kitchen towel. Let the hot fats drain to the opposite side of the pot, then use paper towels to sop up the fats; remove to the trash.
- Stir in the stock, potatoes, black pepper, and red pepper flakes to the Instant Pot, bringing the contents to a boil using the saute setting. Cover and locked the Instant Pot lid into place; use the manual button to choose high pressure for 5 minutes, bringing the IP to full pressure.
- When the timer sounds, perform a quick release to remove all pressure from the Instant Pot. Carefully unlock and remove the lid; stir in the spinach. and cream. Taste and adjust the seasonings, as needed.
INSTANT POT POTATO SOUP WITH BACON - BERLY'S KITCHEN
From berlyskitchen.com
Reviews 5Calories 278 per servingCategory Instant Pot Recipes
- First, turn the Instant Pot to saute and add the uncooked bacon to the pot. Cook until it reaches the desired crispness, then remove from the pot. Turn off the pot and drain any excess grease.
- Next, turn the Instant Pot back to saute, then add the butter, onion, and garlic. Saute for 2-3 minutes until the onion is soft. Turn off the saute function.
- Then, add the cooked bacon, broth, potatoes, thyme, salt,and pepper. Stir the ingredients to combine.
- Afterwards, close the lid and make sure the valve is turned to “sealing.” Set the Instant Pot to manual pressure/pressure cook high for 10 minutes. While the soup cooks, whisk together the heavy cream and flour. Set aside.
INSTANT POT POTATO SOUP - HAPPY BELLY FOODIE
From happybellyfoodie.com
Reviews 9Servings 8-10
INSTANT POT POTATO SOUP WITH BACON - POSH JOURNAL
From poshjournal.com
4.9/5 (15)Total Time 35 minsCategory SoupCalories 606 per serving
- Turn on the Instant pot to "Sauté" setting and cook bacon in a pot, keep stirring until the bacon is crisp. Remove the bacon from the pan and reserve about 1/4 cup bacon grease.
- Add chopped onions and cook until the onions become translucent. Add garlic and give a quick stir for about 15 seconds. Turn off the ""Sauté" setting.
- Add potatoes, chicken broth into the Instant Pot. Be sure to scrape the bottom of the pot to keep the pan clear and nothing is stuck on it to prevent burning. Set the Instant Pot to "Manual" and adjust to "10 minutes".
- When cooking is complete, use a natural release to depressurize and open the lid when it's ready.
INSTANT POT POTATO LEEK SOUP WITH SPINACH ... - YAY! FOR …
From yayforfood.com
4.8/5 (4)Total Time 40 minsCategory Instant PotCalories 388 per serving
- Set the Instant Pot to "sauté". Add the butter, olive oil, leeks, celery, onion, and garlic to the pot, stirring until softened, about 4-5 minutes.
- Press "cancel" to turn off the Instant Pot. Add the potatoes, broth, and herbs to the pot. Season generously with salt and pepper. Give the ingredients a good stir to distribute throughout the pot. *(see second note)
- Seal the Instant Pot and cook at high pressure (“manual”/"pressure cook" function) for 10 minutes. ***(see third note). After the soup is ready, apply a quick pressure release to completely depressurize (until the floating valve drops).
- Open the Instant Pot and remove the bay leaves. Stir in the spinach until wilted. Using an immersion blender ****(see fourth note), blend the soup until it is completely smooth.
INSTANT POT POTATO SOUP WITH BACON AND CHEESE - A …
From amomsimpression.com
5/5 (5)Total Time 20 minsCategory Dinner, Lunch, SoupCalories 497 per serving
- Add bacon and onion to instant pot and saute until bacon is cooked. Add potatoes, broth, salt, and basil and mix well.
- Place the lid on the instant pot and seal shut. Close the pressure release valve. Set the instant pot to manual, high pressure for 5 minutes.
INSTANT POT LOADED BAKED POTATO SOUP RECIPE - FOOD …
From foodfanatic.com
4.7/5 (3)Total Time 30 minsCategory DinnersCalories 541 per serving
INSTANT POT POTATO SOUP - FORK TO SPOON
From forktospoon.com
Cuisine AmericanTotal Time 34 minsCategory SoupCalories 204 per serving
- Set your instant pot to sauté mode. Once hot, add in your butter. Add your onion and sauté for 3 to 4 minutes until it begins to soften.
- Once your onion has softened, add in your garlic. Sauté for about a minute to release the flavors of the garlic.
- Press cancel on your Instant Pot. Add in your potatoes, thyme, nutmeg, broth, salt, and pepper.
- Close and seal the lid on your Instant Pot. Close the valve. Select pressure cook on manual high for 4 minutes. Once the time is done cooking, naturally release for 4 to 5 minutes, then do a quick release by opening the valve.
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From theflavoursofkitchen.com
4.6/5 (5)Category SoupCuisine AmericanCalories 363 per serving
INSTANT POT POTATO SOUP - BLESS THIS MESS
From blessthismessplease.com
Reviews 2Category Main DishCuisine AmericanTotal Time 40 mins
- Select the “Browning/Sauté” option on the pressure cooking pot and melt butter in the pot. Add onion and sauté until tender.
INSTANT POT POTATO AND CABBAGE SOUP - SWEET AND SAVORY MEALS
From sweetandsavorymeals.com
5/5 (10)Total Time 55 minsCategory Main Course, SoupCalories 422 per serving
- Once the oil is hot, add the onion and saute for 3-4 minutes. Add the garlic, carrot, celery, and cabbage. Add the basil, oregano, and dried Italian herbs. Stir and saute for 5-6 minutes or until soft.
- Set the IP to High Pressure for 10 mins. Once done, allow the IP to naturally release pressure for about 10 mins, then do a manual release after.
INSTANT POT CREAM OF BACON SOUP - PRESSURE LUCK COOKING
From pressureluckcooking.com
4.5/5 (20)Total Time 43 minsCategory Soups & StewsCalories 950 per serving
- Place the butter in the Instant Pot and hit “Sauté” and Adjust so it’s on the “More” or “High” setting
- Once the butter’s melted, add in the bacon, coat well with the butter and sauté (while stirring occasionally) for 15 minutes total until nice and crispy. Remove with a slotted spoon when done and set aside in a paper towel-lined bowl
- With the bacon grease still in the pot, add in the onions, coat well with the bacon grease and let cook (while stirring occasionally) for 10 minutes (NOTE: This step is important so don’t skip it. Also, since the Instant Pot can only Sauté in intervals of 30 minutes and then turns itself off, it should be be done by then. But if it does, just turn it back onto “Sauté” until you’ve sautéed for the proper time.)
INSTANT POT POTATO SOUP RECIPE - EASY BUDGET RECIPES
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Ratings 4Category Main CourseCuisine AmericanTotal Time 55 mins
INSTANT POT CHEESY CAULIFLOWER POTATO SOUP | HOMEMADE FOOD ...
From homemadefoodjunkie.com
4.4/5 (26)Total Time 1 hrCategory Soups, Stews And Chili RecipesCalories 350 per serving
- Prep and add in bacon and garlic. Cook about four minutes or until bacon is cooked to slightly browned. Be sure to add enough extra bacon to reserve some for garnish if desired.
- Once cooked. Drain off the grease and set aside the amount of bacon you need for the garnish.
- Add in the peeled potatoes, chopped cauliflower and chicken stock. Place lid on and push vent to seal.
CREAMY INSTANT POT POTATO SOUP WITH BACON - BAKING …
From bakingbeauty.net
5/5 (10)Total Time 50 minsCategory SoupCalories 328 per serving
- Pour one cup of water into Instant Pot pot, and then place in trivet. Place potatoes on top of trivet.
- Cover with lid, and make sure the pressure valve is sealed. Cook on manual high pressure for 20 minutes. Do a quick release.
- Turn the Instant Pot to saute. Melt the butter and whisk in one tablespoon of flour at a time until smooth. Add in the salt and pepper to taste.
INSTANT POT POTATO LEEK SOUP - TESTED BY AMY + JACKY
From pressurecookrecipes.com
5/5 (43)Total Time 50 minsCategory Dinner, Lunch, SoupCalories 228 per serving
- Sweat Leeks: Heat up Instant Pot using Sauté More function. Wait until it says HOT (~8 mins). Add 2 tbsp (28g) unsalted butter and chopped leeks in Instant Pot. Season with a pinch of salt, then cook leeks until softened (~4 mins). Once the leeks are softened, add in 2 bay leaves, 1 tsp (1.5g) dried thyme, and minced garlic. Saute for another 30 seconds.
- Pressure Cook Potato Leek Soup: Pour in 4 cups (1L) unsalted chicken stock, 2 tbsp (30ml) fish sauce (or sub with regular soy sauce), and diced potatoes. Give everything a quick mix. Pressure cook at High Pressure for 5 minutes + 15 minutes Natural Release.
- Season & Thicken: Add in 1 cup (250m) heavy cream. *Note: Some enjoy the potato leek soup without blending. Since we like a thicker soup, we blend the potato leek soup at this step with an Immersion Hand Blender. Taste and season with more salt if desired (for reference, we added 2 large pinches of salt at the end to season this properly).
- Serve Leek Potato Soup: Garnish with finely sliced green onions, bacon bits, fried leeks, or fresh herbs. Season with some freshly ground black pepper. Serve immediately. Enjoy!~ :)
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From eatfoodlicious.com
4.1/5 (9)Total Time 23 minsCategory Appetizer, Soup
HEALTHY INSTANT POT POTATO SOUP - NUTRITION TO FIT
From nutritiontofit.com
5/5 (2)Total Time 28 minsCategory SoupCalories 146 per serving
- Heat olive oil in the Instant Pot on the Saute function. When hot, add the onion and garlic and saute 3-4 minutes until the onion begins to turn translucent, stirring occasionally.
- Add the potatoes and broth, then securely close the Instant Pot lid and seal the vent shut. Set to cook at high pressure for 3 minutes. When done, let naturally release for 10 minutes, then carefully quickly release any remaining pressure. Once pressure is released and it is safe, open the Instant Pot.
- Using an immersion blender, carefully blend half the cooked potato and broth mixture. This will help make it creamy, while still preserving some texture from the unblended potato pieces. (If you prefer a completely smooth soup, blend the entire mixture).
LOADED INSTANT POT POTATO SOUP WITH BACON - FOODIE AND WINE
From foodieandwine.com
Cuisine IrishTotal Time 30 minsCategory Dinner, Lunch, SoupCalories 358 per serving
- Turn the Instant Pot on and click the "Saute" button (followed by the "start" button if your model requires it). Wait for the unit to fully pre-heat. Add the bacon and cook, stirring occasionally, until crisp (approx. 5-8 minutes).
- Transfer the bacon to a paper towel lined plate with a slotted spoon, leaving the grease in the pot. Add the onion and cook, stirring occasionally, until the onions have softened and started to brown (approx. 5 minutes).
CLASSIC POTATO SOUP IN THE INSTANT POT - 4 SONS 'R' US
From 4sonrus.com
Cuisine AmericanTotal Time 40 minsCategory Appetizer, Dinner, Lunch, SoupCalories 653 per serving
- Add both the chopped bacon & onion to the pot, stirring and cooking until the bacon's cooked and the onion's tender. Add the celery, and cook just one minute more until it too is tender. Hit the 'cancel' button to turn the pot off and end the saute mode.
- Pour the broth into the pot, and using a sturdy spoon deglaze the bottom of the pot, scraping up any browned stuck on bits as you do so.
INSTANT POT POTATO SOUP - CRUNCHY CREAMY SWEET
From crunchycreamysweet.com
5/5 (8)Total Time 30 minsCategory Main CourseCalories 538 per serving
- Add onion and saute for 2 minutes. Add carrots and dried thyme and stir well. Saute for 1 minute.
INSTANT POT RECIPE: SWEET POTATO SOUP WITH LEEKS AND BACON
From shesaved.com
5/5 (1)Calories 361 per servingEstimated Reading Time 4 mins
- Wash, peel and cut all of the vegetables. (Cut veggies to similarly sized pieces, about 1.5” each).
- Add 1 cup of water to the bottom of your Instant Pot (made this in our 8 quart but should easily fit in smaller sizes as well).
INSTANT POT POTATO SOUP - FUELING A SOUTHERN SOUL
From fuelingasouthernsoul.com
Category Dinner/SoupCalories 334 per serving
- Wash 4 pounds of russet potatoes. Fill a large bowl or your sink with cold water. Peel each potato, removing the skin, and place it in the cold water while you peel the others. Placing the peeled potatoes in the cold water will prevent them from browning while you are working.
- Finely dice the potatoes in small cubes. Just like above, place the diced cubed into cold water while you finish dicing the rest.
- Place the diced potatoes in the instant pot along with the cream, milk, butter, salt, and pepper. Stir to make sure the potatoes haven’t stuck to the bottom and to combine everything.
- Place the lid on and set to a custom pressure cook time of 10 minutes. (*NOTE – it will take 10-15 minutes for the instant pot to come to pressure plus the cooking time).
INSTANT POT POTATO SOUP - DELICIOUS MEETS HEALTHY
From deliciousmeetshealthy.com
Cuisine AmericanTotal Time 25 minsCategory Main Course, SoupCalories 585 per serving
- Set Instant Pot to Sauté function and melt butter. Add onion and celery, and cook until soft, about 2-3 minutes, then add minced garlic and thyme and cook until fragrant, 30 seconds more.
- Add chopped Russet potatoes, carrots and chicken broth and place the lid on the Instant Pot. Set to Pressure Cook on High and set time for 8 minutes. Once finished, turn the valve to quick release.
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From pipandebby.com
Cuisine AmericanCalories 717 per servingCategory Soup
- Set Instant Pot to saute. Add the bacon pieces and cook until semi-crispy. Remove bacon from pot but leave the grease. Add the butter to the pot and allow to melt. Add garlic and onion and saute for 3 minutes, or until soft and fragrant. Add carrots, celery, potatoes, salt and pepper and give the mixture a stir.
- Add chicken stock or broth and press the potatoes/veggies down so they are fully immersed in liquid. Place the cover on the pot and set timer to 10 minutes on high pressure (pressure cook setting). It will take the IP around 20 minutes to build up pressure before it begins cooking. When cooking is done, let pressure release naturally for 5 minutes. Do a quick release to get rid of remaining pressure.
- While the pressure is releasing, whisk together 1/2 cup of the milk with the corn starch until lumps are gone. Whisk in remaining milk.
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5/5 (5)Total Time 15 minsCategory Main CourseCalories 481 per serving
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5/5 (1)Total Time 25 minsCategory Dinner, SoupCalories 352 per serving
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