Pressure Cooker Potato Soup Recipe

Pressure Cooker Potato Soup Recipe
Pressure Cooker Potato Soup Recipe photo by Taste of Home
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Pressure Cooker Potato Soup Recipe

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I decided to add some character to a basic potato chowder by adding roasted red peppers. The extra flavor gives a deliciously unique twist to an otherwise ordinary soup.—Mary Shivers, Ada, Oklahoma
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. Cook: 25 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. Cook: 25 min.

Ingredients

  • 3 pounds potatoes, peeled and cut into 1/2-inch cubes (about 8 cups)
  • 1 large onion, chopped
  • 1 jar (7 ounces) roasted sweet red peppers, drained and chopped
  • 1 small celery rib, chopped
  • 6 cups chicken broth
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon seasoned salt
  • 1/2 teaspoon pepper
  • 1/8 teaspoon rubbed sage
  • 1/3 cup all-purpose flour
  • 2 cups heavy whipping cream, divided
  • 1 cup grated Parmesan cheese, divided
  • 8 bacon strips, cooked and crumbled
  • 2 tablespoons minced fresh cilantro

Directions

Place first nine ingredients in a 6-qt. electric pressure cooker. Lock lid; make sure vent is closed. Select manual setting; adjust pressure to high, and set time for 15 minutes. When finished cooking, quick-release pressure according to manufacturer's directions.
Select saute setting, and adjust for low heat. Mix flour and 1/2 cup cream until smooth; stir into soup. Stir in 3/4 cup Parmesan cheese, bacon, cilantro and remaining cream. Cook and stir until slightly thickened, about 6-8 minutes. Serve with remaining cheese. Yield: 12 servings (3 quarts).

Test Kitchen tips
  • Try the slow cooker version.
  • Any combination of potatoes will work in this recipe, but russett potatoes hold up best to cooking.
  • If you don’t have roasted red bell peppers on hand, try roasting your own.
  • Originally published as Pressure Cooker Potato Soup in One Pot Instant Pot Winter 2017

    • 3 pounds potatoes, peeled and cut into 1/2-inch cubes (about 8 cups)
    • 1 large onion, chopped
    • 1 jar (7 ounces) roasted sweet red peppers, drained and chopped
    • 1 small celery rib, chopped
    • 6 cups chicken broth
    • 1/2 teaspoon garlic powder
    • 1/2 teaspoon seasoned salt
    • 1/2 teaspoon pepper
    • 1/8 teaspoon rubbed sage
    • 1/3 cup all-purpose flour
    • 2 cups heavy whipping cream, divided
    • 1 cup grated Parmesan cheese, divided
    • 8 bacon strips, cooked and crumbled
    • 2 tablespoons minced fresh cilantro
    1. Place first nine ingredients in a 6-qt. electric pressure cooker. Lock lid; make sure vent is closed. Select manual setting; adjust pressure to high, and set time for 15 minutes. When finished cooking, quick-release pressure according to manufacturer's directions.
    2. Select saute setting, and adjust for low heat. Mix flour and 1/2 cup cream until smooth; stir into soup. Stir in 3/4 cup Parmesan cheese, bacon, cilantro and remaining cream. Cook and stir until slightly thickened, about 6-8 minutes. Serve with remaining cheese. Yield: 12 servings (3 quarts).

    Test Kitchen tips
  • Try the slow cooker version.
  • Any combination of potatoes will work in this recipe, but russett potatoes hold up best to cooking.
  • If you don’t have roasted red bell peppers on hand, try roasting your own.
  • Originally published as Pressure Cooker Potato Soup in One Pot Instant Pot Winter 2017

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