Instant Pot Potato Soup The Novice Chef Instructions. press the sauté button on the instant pot, add the bacon and sauté for about 4 to 5 minutes. once the bacon is fully cooked remove it and set aside, leaving as much of the bacon grease in the pot as possible. melt the butter in the pot then add the onions and sauté until translucent. Once the soup boils, turn the heat back down so that you have a steady simmer. let the soup simmer for about 30 minutes, or until the potatoes are tender when poked with a fork. add the sour cream and milk. place the sour cream in a microwave safe bowl or measuring cup, and microwave it until it’s good and warm.
Instant Pot Potato Soup Recipe The Recipe Rebel Add the garlic to the pot and press cancel to turn off the instant pot. stir for 30 seconds. pour in a little bit of the broth and stir, scraping up any browned bits stuck to the bottom of the instant pot. add the potatoes, carrots, oregano, salt, pepper, cayenne (if using) and remaining broth to the instant pot. stir. Slow cooker directions: place the onions, potatoes, chicken broth, salt, and pepper in your crockpot and cook on low for 6 8 hours or high for 3 4 hours. puree, then stir in the butter, sour cream, and cheese. stovetop directions: sauté the onions in butter in a large pot, then add the potatoes, chicken broth, salt and pepper. Add the potatoes to the pot. place the lid on the instant pot and set to high pressure for 8 minutes. when the timer goes off turn the steam valve to quick release. remove the lid and stir the soup. pour in 1 cup of the half and half and stir to combine. in a small bowl whisk together cold milk and cornstarch. Mix thoroughly until all lumps are gone. when all of the pressure is out of the pot, carefully open the lid, and turn on the sauté setting. let the soup come to a simmer (don't let the soup scorch on the bottom), then stir in the flour mixture and stir until thickened. cancel the sauté setting and stir well.
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