Food and Recipes Recipes Instant Pot Potato Soup Be the first to rate & review! This rich and creamy soup tastes like it's been simmered all day long, but thanks to your Instant Pot, it's ready to eat in less than an hour. The recipe calls for two types of potatoes—Yukon Gold and Russet—which may seem unusual, but we like the different textures and flavors that they add. By Southern Living Editors Southern Living Editors Since 1966, the editors of Southern Living have been carrying out the mission of the brand: to bring enjoyment, fulfillment, and inspiration to our readers by celebrating life in the South. We inspire creativity in their homes, their kitchens, their gardens, and their personal style. We are a friend they can trust, a guide to the seasons, a helping hand during the holidays, and a relentless champion of the Southern way of life. Southern Living's editorial guidelines Published on December 12, 2019 Print Rate It Share Share Tweet Pin Email Photo: Caitlin Bensel; Prop Styling: Audrey Davis; Food Styling: Rishon Hanners Active Time: 15 mins Total Time: 50 mins Yield: Serves 4 (serving size: about 2 cups) Ingredients 1/4 cup salted butter 3 tablespoons all-purpose flour 1 1/2 pounds russet potatoes, peeled and cubed (about 4 cups) 4 cups chicken stock 1 pound Yukon Gold potatoes, peeled and cubed (about 2 1/2 cups) 3/4 cup heavy whipping cream 1 1/2 teaspoons kosher salt 1 teaspoon black pepper 4 thick-cut bacon slices, cooked and crumbled (about 1/2 cup) 3 ounces Cheddar cheese, grated (about 3/4 cup) 1/4 cup chopped fresh chives Directions Select SAUTÉ setting on a programmable pressure multicooker (such as Instant Pot). (Times, instructions, and settings may vary according to cooker brand or model.) SelectHIGH temperature setting, and allow to preheat 2 to 3 minutes. Add butter to cooker, and cook until melted, about 1 minute. Sprinkle with flour, and stir to combine. Add russet potatoes and stock. Press CANCEL. Cover cooker with lid, and lock in place. Turn steam release handle to SEALING position. Select MANUAL/PRESSURE COOK setting. Select HIGH pressure for 5 minutes. (It will take 15 to 20 minutes for cooker to come up to pressure before cooking begins.) Carefully turn steam release handle to VENTING position, and let steam fully escape (float valve will drop). (This will take 1 to 2 minutes.) Remove lid from cooker. Mash russet potatoes with a potato masher until partially mashed. Add Yukon Gold potatoes. Cover cooker with lid, and lock in place. Turn steam release handle to SEALING position. Select MANUAL/PRESSURE COOK setting. Select HIGH pressure for 5 minutes. (It will take 10 to 15 minutes to come to pressure before cooking begins.) Carefully turn steam release handle to VENTING position, and let steam fully escape (float valve will drop). (This will take 1 to 2 minutes.) Remove lid from cooker, and stir in whipping cream, salt, and pepper. Divide soup evenly among 4 bowls, and top evenly with bacon, cheese, and chives. Rate it Print