Instant Pot Potato and Bacon Soup

Name: Instant Pot Potato and Bacon Soup
Total time: 60
Yield: 6
Ingredients: 1 tablespoon olive oil; 6 slices bacon, chopped; 1 large onion, chopped; 2 ribs celery, sliced; 1 tablespoon minced garlic; 1 teaspoon ground thyme; 2.5 pounds red potatoes, diced; 4 cups chicken broth; 2 tablespoons milk; 2 tablespoons cornstarch; 1 cup milk; salt and ground black pepper to taste

Recipe by Soup Loving Nicole from allrecipes.com

Dinner 60 Mins.

Ingredients

6 servings

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1 tablespoon olive oil
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6 slices bacon, chopped
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1 large onion, chopped
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2 ribs celery, sliced
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1 tablespoon minced garlic
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1 teaspoon ground thyme

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2.5 pounds red potatoes, diced
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4 cups chicken broth
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2 tablespoons milk
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2 tablespoons cornstarch
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1 cup milk
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salt and ground black pepper to taste

Instructions

Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function. Add oil and let heat for 1 minute. Add bacon and cook until bacon is crispy and fat has rendered out, about 8 minutes. Transfer bacon to a paper towel-lined plate using a slotted spoon.
Add onion and celery to 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. Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes.
Whisk together 2 tablespoons milk and cornstarch in a small bowl to make a slurry. Open the pot and stir in cornstarch slurry and 1 cup milk. Season with salt and pepper. Let soup sit, stirring several times until thickened, about 10 minutes. Ladle into bowls and sprinkle with bacon.