Ultimate Instant Pot Potato and Bacon Soup Quick Guide

There’s something about the smell of bacon sizzling while potatoes simmer down into something creamy and warm. This Instant Pot Potato and Bacon Soup is the kind of dinner that wraps you up on a chilly night, and it’s been showing up in kitchens everywhere because it’s ready in under 30 minutes with zero babysitting.

Think loaded baked potato meets silky soup, all made in one pot. You toss in russet potatoes, crispy bacon, onion, and broththen let the Instant Pot do the work. It comes out thick and cozy without any flour or cream cheese fussing. Top it however you like: sour cream, cheddar, green onions, more bacon.

Started making this back in 2016 when I was testing pressure cooker recipes for busy weeknight suppers. My husband ate two bowls straight from the pot that first night and asked if we could skip the fancy stuff more often. The trick I picked up? Mash just half the potatoes after cooking so you get creamy and chunky in every spoonful. Still use that move today.

Why You’ll Love This Instant Pot Potato and Bacon Soup

This recipe has been in my rotation since I started testing pressure cooker meals back when the Instant Pot first made its way into everyday kitchens. It’s the kind of soup that feels like a warm hug without asking much from youjust a handful of pantry staples and about 30 minutes from start to finish.

• One pot, minimal cleanup: You cook the bacon, sauté the vegetables, pressure cook the potatoes, and thicken the soup all in the same pot. No extra pans to scrub.
• Creamy without heavy cream: The potatoes break down naturally and the cornstarch slurry gives you that silky texture without needing cream cheese or half-and-half.
• Loaded baked potato vibes: All the flavors you lovecrispy bacon, tender red potatoes, savory brothbut in a cozy spoonable form.
• Flexible and forgiving: You can adjust the thickness, swap the broth, or leave out ingredients based on what’s in your fridge. It still turns out comforting every time.

Ingredients You’ll Need (and Why They Work)

I always tell folks that the best recipes start with real, accessible ingredients you can grab at any grocery store. This soup is built on simple staples that layer up into something really satisfying.

• Red potatoes: They hold their shape beautifully under pressure and have a naturally creamy texture. I’ve tried russets too, but red potatoes give you that perfect balance of chunky and smooth.
• Bacon: Renders out flavorful fat that seasons the whole base of the soup. You’ll cook it first, then sprinkle the crispy pieces on top at the end.
• Onion and celery: Classic aromatics that add sweetness and depth. They soften in the bacon drippings and build the flavor foundation.
• Garlic and thyme: Just a tablespoon of minced garlic and a teaspoon of ground thyme bring warmth and a bit of earthiness without overpowering the potatoes.
• Chicken broth: Keeps the soup savory and full-bodied. You could use vegetable broth if you prefer, but chicken broth is traditional here.
• Milk and cornstarch: The slurry thickens the soup gently after pressure cooking, and the extra cup of milk makes it creamy without feeling heavy.

Ingredient	Purpose	Easy Swap
Red potatoes	Creamy texture, holds shape	Yukon Gold potatoes
Bacon	Flavor base, crispy topping	Turkey bacon or omit for vegetarian
Chicken broth	Savory liquid base	Vegetable broth or low-sodium broth
Milk	Creaminess	Half-and-half, oat milk, or unsweetened almond milk
Cornstarch	Thickening agent	Arrowroot powder or flour

How the Instant Pot Makes This Easy

If you’ve ever made potato soup on the stovetop, you know it can take close to an hour of simmering and stirring. The Instant Pot cuts that way down and gives you hands-off time to set the table or fold laundry.

Here’s how it works: You start by using the Sauté function to crisp up the bacon and cook your aromatics right in the pot. Once you add the potatoes and broth, you lock the lid and let the pressure do its thing for just 8 minutes. After a natural release, you stir in the cornstarch slurry and milk, and the soup thickens as it sits. No constant stirring, no scorched bottom, no babysitting.

The natural pressure release is key hereit keeps the potatoes from breaking apart too much and lets the flavors settle. I’ve done quick release before and ended up with soup splatter on my ceiling, so trust me on this one.

Step-by-Step Walkthrough

This soup comes together in stages, but each one is quick and straightforward. Here’s how I walk through it every time.

Stage 1: Crisp the Bacon and Build the Base

Turn on the Sauté function and add the olive oil. Let it heat for about a minute, then toss in the chopped bacon. Cook it until it’s crispy and the fat has rendered outthis usually takes around 8 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate. Leave the drippings in the pot.

Add the chopped onion and sliced celery to the bacon fat and cook for 2 minutes until they start to soften. Stir in the minced garlic and ground thyme and cook for another minute until fragrant. Then cancel the Sauté mode.

Stage 2: Pressure Cook the Potatoes

Add the diced red potatoes and chicken broth to the pot. Close and lock the lid, making sure the valve is set to Sealing. Select high pressure and set the timer for 8 minutes. It’ll take about 10 minutes for the pot to come to pressure, so don’t worry if nothing seems to be happening at firstthat’s normal.

Once the timer goes off, let the pressure release naturally for about 10 minutes. This is the part where you can walk away and do something else.

Stage 3: Thicken and Finish

In a small bowl, whisk together 2 tablespoons of milk and the cornstarch to make a slurry. Open the pot and stir in the slurry along with the remaining 1 cup of milk. Season with salt and black pepper to taste. Let the soup sit for about 10 minutes, stirring a few times, and it’ll thicken up beautifully on its own.

Ladle into bowls and sprinkle each serving with the crispy bacon you set aside earlier.

Step	Time	What’s Happening
Sauté bacon, onion, celery, garlic	~11 minutes	Building flavor base
Pressure build	~10 minutes	Pot coming to pressure
Pressure cook	8 minutes	Potatoes cooking through
Natural release	~10 minutes	Pressure releasing gently
Thicken and rest	~10 minutes	Soup thickening with slurry
Total active + passive time	~49 minutes

Tips for the Best Texture and Flavor

I’ve made this soup dozens of times, and these little tweaks make a big difference in how it turns out.

• Don’t skip the natural release: It keeps the potatoes from turning to mush and prevents soup from spraying out of the valve.
• Mash a few potatoes if you want it creamier: After opening the pot, use a potato masher to break up about half the potatoes. It makes the soup thicker and creamier without adding more dairy.
• Taste before adding salt: The bacon and chicken broth both add saltiness, so always taste first. I usually only need a pinch of salt and a few grinds of black pepper.
• Let it sit after adding the slurry: The soup thickens as it rests. If you ladle it out right away, it’ll look thin, but give it 10 minutes and it’ll be perfect.
• Use room temperature milk: Cold milk can cool the soup down too fast. I leave mine on the counter while the pot is pressurizing.

Serving and Storage

This soup is hearty enough to serve as the main dish with a side of crusty bread or a simple green salad. I also love it as a starter before roasted chicken or pork chops.

Toppings I always keep on hand: shredded cheddar, sour cream, sliced green onions, extra crispy bacon, or a sprinkle of smoked paprika. Let everyone build their own bowlit makes it feel a little more special.

Storage Method	How Long	Best Practice
Refrigerator	3–4 days	Store in an airtight container. Reheat gently on the stove or in the microwave, adding a splash of milk or broth if it’s too thick.
Freezer	Up to 2 months	Freeze in individual portions. Thaw overnight in the fridge, then reheat. The texture may be slightly different, but the flavor holds up well.
Reheating		Stir often and add liquid as needed. The soup thickens as it sits, so don’t be surprised if it looks more like mashed potatoes the next day.

Troubleshooting Common Issues

Even the most forgiving recipes can throw you a curveball now and then. Here’s what I’ve learned from my own kitchen mishaps.

• Soup is too thin: Let it sit longer after adding the slurry, or make another small slurry (1 tablespoon milk + 1 teaspoon cornstarch) and stir it in. You can also mash some of the potatoes to thicken it naturally.
• Soup is too thick: Stir in a little more milk or broth until it reaches the consistency you like. I’ve done this the next day more times than I can count.
• Potatoes are undercooked: This can happen if your potatoes were cut unevenly or if the pot didn’t come to full pressure. Just close the lid and cook on high pressure for another 2–3 minutes.
• Burn notice on the Instant Pot: This usually means there wasn’t enough liquid or something stuck to the bottom during sautéing. Make sure to deglaze with a little broth and scrape the bottom well before closing the lid.

Why This Recipe Works for Busy Nights

I started making this back when my weeknights felt like a race against the clock. The Instant Pot gave me back time without sacrificing the kind of meal that feels like you put in real effort. You can walk away while it cooks, and when you come back, dinner’s practically done.

It’s also one of those recipes that stretches wellif you need to feed more people, just add another cup of broth and a few more potatoes. The flavors scale up beautifully, and you’re still working with just one pot. I’ve served this to family, neighbors, and friends who don’t cook much, and every single time someone asks for the recipe.

Pro Tip: If you’re meal prepping, make a double batch on Sunday and portion it out for the week. It reheats like a dream and tastes even better the next day once the flavors have had time to marry.

Expert Says

The beauty of Instant Pot Potato and Bacon Soup lies in pressure cooking’s ability to break down potato starches quickly, creating a naturally creamy texture without heavy cream. The rendered bacon fat adds essential flavor compounds that make this soup deeply satisfying, while the pressurized environment melds all ingredients in just minutes instead of the traditional hour-long simmer.

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How I Finally Perfected My Instant Pot Potato and Bacon Soup

This Instant Pot Potato and Bacon Soup took me three batches to get right. The first time, I added the cream too early and it curdled. The second, I rushed the natural release and ended up with mushy potatoes. Now I know exactly when to add each ingredient for that creamy, hearty bowl my family craves.

FAQs (Instant Pot Potato and Bacon Soup)

Conclusion

This Instant Pot Potato and Bacon Soup comes together in about 30 minutes and delivers the kind of creamy, hearty comfort you’d expect from hours of simmering. You’ll love how it turns outrich, loaded with tender potatoes and crispy bacon, with a texture that’s both silky and satisfying.

Try stirring in sharp cheddar for extra richness, or swap the bacon for diced ham if that’s what you’ve got. Leftovers reheat beautifully on the stovetop with a splash of broth. My grandmother always said the best soups taste even better the next day, and she was rightthe flavors just deepen overnight.

If you make this, I’d love to see how it turns out in your kitchen. Did your family grow up with a version of potato soup? Tag me or leave a commentI’m always curious what memories a bowl of soup can stir up. Save this one for a chilly night when you need something warm and easy.