Instant Pot Potato Soup
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Side Dish
Serves: 6-8
Ingredients
  • 2lbs russet baking potatoes, peeled and cubed
  • 6 pieces of bacon, chopped
  • 1 yellow onion, chopped
  • 4 cups chicken stock
  • ¼ cup cassava flour
  • ¼ tsp dried thyme
  • 1 tsp salt
  • ½ tsp black pepper
  • optional: cheese of choice for garnish
Instructions
  1. Press the saute function on your instant pot and when it reads HOT add the bacon pieces. Cook until desired amount of crispiness. Remove the bacon and place it on a paper towel lined plate leaving as much bacon grease in the pot as possible.
  2. Leaving the instant pot on saute, add the onion and cook until soft stirring occasionally. Add the potatoes and let saute for 5 minutes.
  3. Add the chicken stock, cassava flour and seasoning and mix well. Add the lid of the pressure cooker and press the pressure cook function and set it for 10 minutes. After the 10 minutes for a quick release.
  4. With an immersion blender, blend the potatoes. Stir in the bacon.
  5. Serve when hot with toppings of choice (I used Diaya Cheddar Cheese)
Recipe by Kiss by Brooke at https://www.kissbybrooke.com/2018/10/17/instant-pot-potato-soup/