Instant Pot Potato Soup

by Olivia Mack McCool, Published on delish.com

(Potato, soup, Pressure Cookery )

Yield: 6 servings
Prep Time: 15 min
Pressure: High, 8 min
Total Time: 45 min.

Ingredients

6 slices bacon, cut into ½" pieces
1 large yellow onion, finely chopped
¼ C all-purpose flour
2 cloves garlic, minced
1 tsp fresh thyme leaves
4 C low-sodium chicken broth
2½lb russet potatoes (about 5 medium), peeled and cut into ½" cubes
1½C half-and-half
Kosher salt and freshly ground black pepper
½C sour cream, plus more for serving
Shredded cheddar cheese and sliced chives for serving

Instructions

1. Set Instant Pot to "Sauté" setting. Cook bacon, stirring occasionally, until crisp, 10 to 12 minutes. Using a slotted spoon, transfer bacon to a plate, leaving fat in pot. Add onion and cook, stirring occasionally, until softened, 5 to 7 minutes. Stir in flour, garlic, and thyme and cook, stirring occasionally, until fragrant, 1 minute more. Pour in broth and stir until flour is dissolved, about 30 seconds.
2. Add potatoes, half-and-half, 1 ½ teaspoons salt, and ¼ teaspoon pepper and stir to combine. Cover pot, then set to Pressure Cook on High and set timer for 8 minutes. Slow release pressure.
3. Uncover pot and stir in sour cream. Using an immersion blender, blend until some chunky bits of potato remain. Alternatively, you can use a standard blender to blend about half of soup and return to pot.
4. Divide soup among bowls. Top with more sour cream, bacon, cheddar, and chives.