This Instant Pot Potato Soup makes for wonderful comfort food. With basic ingredients, you’ll have a delicious and filling soup to serve your crew. This recipe is also gluten-free and dairy-free. For another hearty soup be sure to try my Zuppa Toscana.
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Potato soup is a classic comfort food perfect for those chilly nights. With an Instant Pot, you can easily make this delicious dish in no time.
You can prep the potatoes, onion, and garlic while the bacon is baking and then put it all in the Instant Pot to cook. The prep work is basic, and once it’s cooking, you won’t have to tend to it until the end.
When it’s finished cooking, you’ll take a cup of the cooked potatoes and add them to a blender along with coconut milk and chicken broth and blend for 30-60 seconds. Add it back in with the rest of the soup and the rest of the chicken broth and bacon, and allow to heat through.
This recipe is sure to become a family favorite!
Instant Pot Potato Soup (Dairy-Free, Gluten-Free)
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 60 minutes
- Yield: 8 servings 1x
- Category: Dinner
- Method: Instant Pot
- Diet: Gluten Free
Description
This comforting soup is perfect for a cozy supper.
Ingredients
- 1 lb bacon
- 5 lbs russet potatoes, peeled and cubed to 1/2″
- 1 tablespoon avocado or olive oil
- 1 large onion, diced
- 10 cloves garlic, minced
- 32 oz chicken broth, gluten-free, divided
- 1 ½ teaspoons salt
- 13.5 oz can coconut milk
Instructions
- Heat oven to 400°. Line a baking pan with sides with parchment paper. Place bacon slices in a single layer in the pan and bake in the oven for 18-20 minutes.
- While the bacon is baking, chop the onion, mince the garlic, and peel and dice the potatoes.
- Place 1 tablespoon of oil into the Instant Pot and then turn on saute. Place onion and garlic in the pot and saute, stirring frequently. After 2-3 minutes, turn Instant Pot off and then add diced potatoes, 2 cups of chicken broth, and salt to the pot.
- Secure the lid and set the manual setting for 7 minutes.
- When the bacon is done, place it on a paper towel-lined plate. After it cools enough, crumble or chop bacon into small pieces. Set aside.
- When the timer goes off on the Instant Pot, carefully release pressure using the quick-release method.
- Place the coconut milk, 1 cup of broth, and 1 cup of cooked potatoes into a blender. Blend for 30-60 seconds until smooth. Pour into the pot and add the remainder of the chicken broth and bacon. Stir and turn back on saute for a few minutes to heat through.
- Serve warm.
Notes
*You can substitute almond milk in place of the coconut milk.
Deborah
Would this work by subbing Cauliflower for the Potatoes? TIA
MamaShire
I think it would work with cauliflower too. Or even a mixture of the two.
Nancy Ann Wartman
Made this tonight – daughter just had wisdom teeth out, so I blended with immersion blender right in the instant pot. I added 2 stalks of celery and a handful of baby carrots. It was crazy yummy! Thanks!
DaddyCook
How could i make this recipe without and instant pot?
Anthony
Made this tonight – it was delicious, with a few additions! I like a lot of flavor, so when blending I added nutritional yeast, curry powder, smoked paprika, a dash of coriander. I also used an immersion blender right in the insta-pot. Thank you for the recipe!
MamaShire
I love the extra ideas! And an immersion blender is a great idea. I need to get a new one.
Tammy
I’ve become fairly lazy these days so the peeling, chopping, and bacon prep added up for me, but goodness the soup is worth it. I only had red onion and three pounds of potatoes. I added chicken apple sausage, arrowroot to thicken, and a little pepper but otherwise no other changes other than cutting the broth down to three cups to make up for my lack of potatoes. I’m taking it to a church Advent service potluck but I snuck a taste before hand. Very good soup! Thank you for the recipe!
MamaShire
I’m so glad you enjoyed it! Plus, that’s a great idea to add in what you had on hand.