How to Make Instant Pot Potato and Bacon Soup Fast

There’s something about the smell of bacon sizzling that just feels like home. Add soft potatoes, a little cream, and that magic Instant Pot speed? You’ve got Instant Pot Potato and Bacon Soup that’s been taking over cozy dinner feeds everywhere. It’s the kind of meal that makes you want to curl up with a blanket and a big spoon.

This soup is all about simple comfort. Tender potatoes, crispy bacon, a little onion, and broth come together in under 30 minutes. It tastes like the loaded baked potato soup you remember, but without all the stovetop babysitting. Full details in the blog

I’ve been making this on repeat for my family since I figured out how to swap in healthier ingredients without losing that creamy, indulgent feel. A little Greek yogurt instead of heavy cream? Game changer. I tested it three ways before landing on the version that made everyone go back for seconds. You’ll love the secret

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Why This Instant Pot Potato and Bacon Soup Is a Winner

This soup is made for those nights when you want something filling, fast, and seriously satisfying. It comes together in your Instant Pot with minimal effort, which means less time stirring and more time relaxing. You get tender potatoes, crispy bacon, and a creamy base that hits all the cozy comfort notes.

It’s also incredibly flexible. Don’t have celery? Skip it. Want more veggies? Toss them in. The beauty here is that you’re working with pantry staples and a few fresh ingredients that deliver big flavor without complicated techniques.

Plus, it’s perfect for meal prep. Make a batch on Sunday, store it in the fridge, and reheat bowls throughout the week. It thickens as it sits, so you might want to add a splash of broth or milk when you warm it up.

Key Ingredients That Make It Work

Let’s talk about what goes into this pot. You’ll need bacon, which gets crisped up first to build that smoky base. The rendered fat flavors the onion and celery, so don’t skip this step. If you’re short on time, you can use pre-cooked bacon and add a drizzle of olive oil instead.

The red potatoes are the star here. They hold their shape nicely and don’t turn to mush under pressure. You can swap in Yukon golds if that’s what you have, but avoid russetsthey’ll break down too much and make the soup gluey.

For creaminess, this recipe uses milk and a cornstarch slurry. It’s a lighter option than heavy cream, but still gives you that velvety texture. If you want even more richness, stir in a dollop of sour cream or Greek yogurt at the end.

Ingredient	Best Swap	Why It Works
Bacon	Turkey bacon or smoked sausage	Keeps the smoky flavor lighter or meatier
Red potatoes	Yukon Gold	Similar texture, stays firm
Chicken broth	Vegetable broth	Makes it vegetarian-friendly
Milk	Unsweetened almond milk or oat milk	Dairy-free option with similar creaminess

How to Make It Step by Step

Start by turning on your Instant Pot’s sauté function. Add the olive oil and let it heat for about a minute, then toss in the chopped bacon. Cook it until it’s crispy and the fat has rendered, which usually takes around 8 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate so it stays crispy.

Next, add the onion and celery to the bacon drippings. Let them soften for a couple of minutes, then stir in the garlic and thyme. Cancel the sauté mode, and add the diced potatoes and chicken broth. Close the lid, set the valve to sealing, and cook on high pressure for 8 minutes. The pot will take about 10 minutes to build pressure before the timer starts.

Once the cooking time is up, let the pressure release naturally for about 10 minutes. While that’s happening, whisk together 2 tablespoons of milk and the cornstarch in a small bowl to make a slurry. Open the pot, stir in the slurry and the remaining cup of milk, then season with salt and pepper. Let the soup sit for about 10 minutes, stirring a few times, until it thickens up. Ladle into bowls and top with the crispy bacon.

Smart Swaps and Troubleshooting

Too thick? Add a splash of broth or milk and stir until you reach your preferred consistency. The soup naturally thickens as it cools, so don’t worry if it looks a little thin right after cooking.

Want more protein? Stir in shredded rotisserie chicken or cooked sausage along with the bacon at the end. You can also top each bowl with a soft-boiled egg for extra richness.

Need it dairy-free? Use unsweetened almond or oat milk in place of regular milk, and skip any sour cream or yogurt garnishes. The soup will still be creamy thanks to the cornstarch slurry.

• If your bacon isn’t crispy enough, pop it under the broiler for a minute before adding it back.
• Frozen diced potatoes work in a pinchjust add an extra minute to the pressure cooking time.
• For a chunkier soup, mash half the potatoes with a potato masher before adding the milk.

Serving and Storage Tips

This soup is hearty enough to serve as a main dish. Pair it with crusty bread, a simple side salad, or some buttery crackers. You can also load up each bowl with toppings like shredded cheese, green onions, or extra bacon bits.

Store leftovers in an airtight container in the fridge for up to 4 days. The soup will thicken as it sits, so when you reheat it, stir in a little broth or milk to loosen it up. Reheat gently on the stovetop or in the microwave, stirring occasionally.

Storage Method	How Long	Reheating Tip
Refrigerator	Up to 4 days	Add a splash of milk or broth, heat gently
Freezer	Up to 3 months	Thaw overnight, reheat on stovetop

Pro Tip: Freeze individual portions in mason jars or freezer-safe containers. Leave a little room at the top for expansion, and label with the date. When you’re ready to eat, thaw in the fridge overnight and reheat on the stovetop for best results.

Expert Says

Instant Pot Potato and Bacon Soup benefits from pressure cooking, which breaks down potato starches more efficiently than stovetop simmering, creating a naturally creamy texture without excessive dairy. The rendered bacon fat adds depth and helps carry fat-soluble flavors throughout the soup, while the sealed environment preserves aromatic compounds that might otherwise evaporate during traditional cooking methods.

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How I Finally Perfected My Instant Pot Potato and Bacon Soup

I must have made this Instant Pot Potato and Bacon Soup a dozen times before getting the texture just right. Early batches turned out either too thin or accidentally mashed into oblivion. Now I know exactly when to stop, and the result is a creamy, chunky soup that actually tastes like effort without the fuss.

FAQs (Instant Pot Potato and Bacon Soup)

Conclusion

You’ll love how this Instant Pot Potato and Bacon Soup comes together in under 30 minutes with ingredients you probably already have. The potatoes turn perfectly tender, the bacon stays crispy, and that creamy base feels like a warm hug in a bowl. It’s the kind of meal that makes busy nights easier without sacrificing comfort or flavor.

Try stirring in a handful of shredded cheddar for extra richness, or top each bowl with chives and a dollop of sour cream. If you’re meal prepping, portion it into containers and add a splash of broth when reheatingit brings back that silky texture. A trick I learned from my aunt: freeze bacon separately so it stays crispy when you’re ready to serve.

Did you grow up with a version of potato soup that brings back cozy memories? I’d love to hear about it in the comments. Snap a photo of your bowl and tag us so we can celebrate your creation. Save this recipe for the next chilly eveningit’s the kind of comfort your family will ask for again and again.