Instant Pot Potato Bacon Cheesy Soup

This soup incorporates potatoes, onions, parsley and chicken broth, this creamy and nourishing soup is enriched with healthy nutrients.

Instant Pot Potato Bacon Cheesy Soup
5 from 3 votes
Print Pin Rate
Course: Brunch, Side Dish
Cuisine: Chinese
Keyword: cheddar cheese, cream cheese, half and half, Potato Bacon Cheesy Soup, Potatoes
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6
  • 6 potatoes peeled and cut into cubes
  • 2 chicken broth corn
  • 3 ounce cream cheese cubed
  • 1 small onion finely chopped
  • 2 tbsp dried parsley
  • 1/2 tsp pepper
  • 2 tsp butter
  • 2 tbsp corn starch
  • 1/8 tsp red paprika flakes
  • 1 tsp salt
  • 1 cup corn frozen
  • 2 tbsp water
  • 2 cups cream half and half
  • 1 cup cheddar cheese shredded
  • 6 slices bacon crisply cooked and crumbled
  • Add butter in an instant pot. Put onions and “sauté” for 5 minutes.
  • Add chicken broth (1 can), salt, pepper, paprika flakes and dried parsley into it
  • Fill the steamer basket with potatoes and place it in an instant pot.
  • Cover with the lid, adjust the pressure on manual “High” and cook for about 4 minutes.
  • Release the pressure quickly 5 minutes later.
  • Take the steamed potatoes out from the pot
  • Mix the corn starch in water and put it in the put. Constantly stir it.
  • Add cream and cheddar cheese in the pot and constantly stir it until the cheese is melted.
  • Add fried bacon, mashed potatoes, corn, chicken broth and half and half into the pot.
  • Heat it for a while. Serve immediately. 
Calories: 614kcal Carbohydrates: 50g Protein: 13g Fat: 42g Saturated Fat: 26g Polyunsaturated Fat: 2g Monounsaturated Fat: 12g Cholesterol: 145mg Sodium: 600mg Potassium: 1090mg Fiber: 6g Sugar: 4g Vitamin A: 1634IU Vitamin C: 46mg Calcium: 241mg Iron: 2mg
This recipe is part of our 1001 Instant Pot recipes project, a huge collection of free, easy and delicious recipes.

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