Pressure Cooker Potato Soup Recipe

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

Pressure Cooker Potato Soup Recipe

Be the first to add a review
Publisher Photo
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 Jones Dairy Farm Dry-Aged 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).
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 Jones Dairy Farm Dry-Aged 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).
Originally published as Pressure Cooker Potato Soup in One Pot Instant Pot Winter 2017

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forPressure Cooker Potato Soup

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review