Instant Pot Potato and Bacon Soup

1. 1

   Turn on a multi-functional pressure cooker (such as an Instant Pot) and choose the Sauté function. Add oil and let it heat for 1 minute. Add bacon and cook until the bacon is crispy and the fat has rendered, about 8 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate.

2. 2

   Add onion and celery to the bacon drippings and cook for 2 minutes. Add garlic and thyme and cook for 1 minute. Cancel Sauté mode. Add potatoes and broth. Close and lock the lid. Set to high pressure according to the manufacturer's instructions; set the timer for 8 minutes. Allow 10 minutes for the pressure to build.

3. 3

   Release the pressure using the natural-release method according to the manufacturer's instructions, about 10 minutes.

4. 4

   Whisk 2 tablespoons milk and cornstarch in a small bowl to make a slurry. Open the pot and stir in the cornstarch slurry and 1 cup milk. Season with salt and pepper. Let the soup sit, stirring several times, until thickened, about 10 minutes. Ladle into bowls and sprinkle with bacon.

• Calories 387.89 kcal Moderate
• Protein 22.33 g Good Source
• Carbs 45.04 g Moderate
• Total Fat 14.32 g Moderate
• Saturated Fat 4.96 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 32.68 mg Moderate
• Sodium 1229.08 mg High
• Fiber 6.36 g Good Source
• Sugar 5.75 g Moderate
• Added Sugar 0.06 g Low Source
• Calcium 128.26 mg Low Source
• Iron 2.33 mg Moderate
• Potassium 1431.38 mg Good Source
• Vitamin A 65.05 mcg_rae Low Source
• Vitamin C 41.73 mg Good Source
• Vitamin D 0.06 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Milk 🥛
• Celery
• Corn 🌽
• Garlic 🧄
• Onions 🧅