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Pressure-Cooker Potato Soup

I decided to add some character to a basic potato chowder with roasted red peppers. The extra flavor gives a deliciously unique twist to an otherwise ordinary soup.—Mary Shivers, Ada, Oklahoma
  • Total Time
    Prep: 20 min. Cook: 25 min.
  • Makes
    12 servings (3 quarts)

Ingredients

  • 3 pounds potatoes, peeled and cut into 1/2-inch cubes (about 8 cups)
  • 1 large onion, chopped
  • 1 jar (7 ounces) roasted sweet red peppers, drained and chopped
  • 1 small celery rib, chopped
  • 6 cups chicken broth
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon seasoned salt
  • 1/2 teaspoon pepper
  • 1/8 teaspoon rubbed sage
  • 1/3 cup all-purpose flour
  • 2 cups heavy whipping cream, divided
  • 1 cup grated Parmesan cheese, divided
  • 8 bacon strips, cooked and crumbled
  • 2 tablespoons minced fresh cilantro

Directions

  • Place first 9 ingredients in a 6-qt. electric pressure cooker. Lock lid; close pressure-release valve. Adjust pressure to pressure-cook on high for 15 minutes. Quick-release pressure.
  • Select saute setting and adjust for low heat. Mix flour and 1/2 cup cream until smooth; stir into soup. Stir in 3/4 cup Parmesan cheese, bacon, cilantro and remaining cream. Cook and stir until slightly thickened, 6-8 minutes. Serve with remaining cheese.

Test Kitchen tips
  • Any combination of potatoes will work in this recipe, but russet potatoes hold up best to the heat.
  • Nutrition Facts
    1 cup: 289 calories, 19g fat (11g saturated fat), 59mg cholesterol, 848mg sodium, 23g carbohydrate (4g sugars, 1g fiber), 7g protein.

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    Reviews

    Click stars to rate
    Average Rating:
    • astarzynski
      Mar 15, 2020

      Excellent soup!

    • nancy
      Jan 7, 2020

      split pea

    • Lisa
      Dec 4, 2019

      No comment left

    • Tania
      Mar 25, 2019

      Perfect potato soup recipe!

    • Stephanie
      Feb 11, 2019

      This was delicious and a hit with the whole family. I only did 4 cups of broth as we like our soup a bit thicker. Didnt have any sage or cilantro to add, but everyone loved it anyway. Thanks!

    • Grammy Debbie
      Feb 21, 2018

      Really good soup and a great way to further experiment with my insta-pot. I I didn't have any celery, but left that out and we don't like cilantro so didn't do that either. I also used one cup cream and two cups half and half and that was plenty rich. Soup was done from start to finish (chopping vegetables to dishing it up) in just over an hour and hit the spot on a chilly Sunday night.