It’s finally cooling off in our corner of the world. The record breaking heat is over, we totaled 34 days of temperatures over 110 degrees. To add insult to injury, we barely got 100 drops of monsoon rain. No matter how long and hot our summers are, once the heat breaks, we Phoenicians emerge from our air conditioned houses ready to enjoy everything outside. I also jump for joy inside because cooler temps mean it’s soup season!
You know that I’ll eat soup year-round, Mark on the other hand, isn’t interested until it’s cooler outside. In normal times I make soup when he’s on travel but that hasn’t happened since March so I’ve been saving them, waiting for that first 80 degree temp. And, since our summer never wanted to let go, we had to wait longer.
If you haven’t tried soup in the Instant Pot, this is your recipe to try! It’s fast enough for dinner on a busy weeknight yet tastes like you toiled away all day. If your Instant Pot travels in your RV with you, this is the perfect soup to make then enjoy by the campfire. That’s how I would like to eat it.
I think the longest part of making the soup is getting the potatoes, onion and carrots ready!
Peel and cut your potatoes into bite-sized cubes. Peel and slice the carrots. Chop the onion.
When I make soup, I like to have all the ingredients measured and ready for adding. If you’re like me, get the rest of the ingredients ready.
Get the Instant Pot set up, making sure the inner pot is in place. I’ve heard horror stories of people forgetting and pour their ingredients right onto the heating element! Plug it in, set it to SAUTE and let it heat up for a couple of minutes.
Add olive oil then onions and sauté them for two minutes. Add the carrots and herbs, sauté for one or two minutes.
Press the off/cancel button. Add the potatoes, stir. Add the stock, water, salt and pepper and stir. I always have chicken stock on hand so that’s what I used. You can use vegetable stock if you’d rather.
Close the lid, set venting lever to SEALING. Press the MANUAL button, high pressure and set the timer to 7 minutes. It may take 8-10 minutes to come to pressure.
While the Instant Pot is working it’s magic, cook the bacon to crispy and drain on a paper towel. We had Hormel ready to go bacon in the refrigerator so we used that this time. I think Wright brand thick bacon would be amazing in this soup. It’s worth the extra expense, especially when I have one of their $4 coupons.
When the timer dings, press the off/cancel button and wait 2 minutes. Carefully move the venting lever to VENTING and remove the lid when the pressure is completely released.
Whisk the cornstarch with the evaporated milk, it’s easy to do it in a measuring cup. Stir it into the soup and let sit for five minutes so it can thicken. If you like your soup really thick, scoop out a couple of cups, blend it and add it back in.
Add the shredded cheddar cheese, stir in as it melts.
Ladle into bowls, top with more cheese and bacon. I think some thinly sliced scallions would be good on top as well.
Easy Instant Pot Potato Soup
Adapted from Crunch Creamy Sweet
- 1 Tablespoon olive oil
- 2 pounds russet potatoes peeled and chopped
- 1/2 sweet onion chopped
- 2 medium carrots, peeled and chopped
- 1/2 teaspoon dried thyme and oregano. You can use one, or both.
- 2 cups vegetable stock
- 1.5 cups water
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 12 ounce can evaporated milk (or 1.5 cups half & half)
- 2 teaspoons cornstarch
- 3/4 cup shredded cheddar cheese
- 4 slices of bacon cooked to crispy
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Place the Instant Pot stainless steel insert is inside your cooker.
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Press sauté setting and wait 2 minutes. Add olive oil and heat up.
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Add onion and sauté for 2 minutes. Add carrots, dried thyme, oregano and stir well. Sauté for 1 minute.
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Press “cancel/off” button. Add potatoes and stir.
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Add water and vegetable stock, salt and pepper. Stir.
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Close the lid, set valve to sealing position. Press “manual” or “pressure cook” button and set the timer to 7 minutes. It can take 8 to 10 minutes to come to pressure.
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Once the timer is done, press the “cancel/off” button. Wait for 2 minutes, then flip the valve to venting position to release the pressure.
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Whisk evaporated milk with cornstarch in a glass measuring cup and add to the soup. Stir in. Let the soup sit for 5 minutes, it will thicken. If you like it really thick, remove 2 cups, blend it and return to the pot.
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Add cheddar cheese and stir in to melt.
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Serve soup with more cheddar, crispy bacon and chopped fresh parsley or green onions.