- 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
- 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).
Reviews forPressure Cooker Potato Soup
"Really good soup and a great way to further experiment with my insta-pot. I I didn't have any celery, but left that out and we don't like cilantro so didn't do that either. I also used one cup cream and two cups half and half and that was plenty rich. soup was done from start to finish (chopping vegetables to dishing it up) in just over an hour and hit the spot on a chilly Sunday night."