Pressure Cooker Potato Soup Recipe

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

Read Reviews
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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
  • Any combination of potatoes will work in this recipe, but russet potatoes hold up best to the heat.
  • Originally published as Pressure Cooker Potato Soup in One Pot Instant Pot Winter 2017

    Nutritional Facts

    1 cup: 289 calories, 19g fat (11g saturated fat), 59mg cholesterol, 848mg sodium, 23g carbohydrate (4g sugars, 1g fiber), 7g protein.

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    • 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
  • Any combination of potatoes will work in this recipe, but russet potatoes hold up best to the heat.
  • Originally published as Pressure Cooker Potato Soup in One Pot Instant Pot Winter 2017

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    Reviews forPressure Cooker Potato Soup

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    MY REVIEW
    Grammy Debbie User ID: 30612 284067
    Reviewed Feb. 21, 2018

    "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."

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