Step 1

Crisp Bacon: Add 6 slices of bacon or chopped bacon in Instant Pot, then heat up Instant Pot using Sauté More function. Stir occasionally and allow the bacon to crisp. Remove bacon from Instant Pot, then place them on a paper towel to absorb the excess fat.Amy + Jacky's Tips! We're using Instant Pot’s preheating heat to render and crisp the bacon. No need to add oil because bacon has a lot of fat.

Step 2

Saute Onions and Garlic: Add diced onion in the bacon fat, then saute until soften (~2 mins). Add in minced garlic and 2 bay leaves, then saute for another minute.

Step 3

Deglaze: Pour ½ cup (125ml) unsalted chicken stock in Instant Pot, then deglaze by scrubbing all the flavorful brown bits off the bottom of the pot with a wooden spoon.

Step 4

Pressure Cook Potato Soup: Add in potato chunks, 2 tbsp (30ml) fish sauce, and 3½ cups (875ml) unsalted chicken stock. Give it a quick mix. With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position. Pressure cook at High Pressure for 3 minutes, then Natural Release for 15 minutes. Carefully open the lid.

Step 5

Blend & Season: Find and discard the bay leaves. Chunky Potato Soup Tips: If you want a chunky potato soup, remove and set aside some potato chunks from Instant Pot before blending the soup. Then, add the potato chunks back into the soup after blending.Blend potato soup into desired consistency with an immersion hand blender. Add 1 cup (250ml) of heavy cream, then stir to combine it with potato soup. Taste the soup and season with more salt. For reference, we added 3 large pinches of kosher salt.

Step 6

Garnish & Serve Potato Soup: Garnish soup with crisp bacon bits, freshly grated medium cheddar cheese, freshly grated parmesan cheese, and green onions. You can season soup with some black pepper. Enjoy~