Potato, Spinach, & Bacon Soup in the Instant Pot

This potato, spinach, & bacon soup is one of those tasty recipes that combines everyday ingredients into something special. I am trying to get into the habit of using my instant pot for everyday foods, not just for tough cuts of meat, and this soup was so quick and easy to make with my new cooker. Of course the prep was just as labor intensive – I wish they could come up with a cooker that prepped your veggies as well as cooked the food quickly!

Ingredients:

• 4 slices bacon, cut into pieces
• 1 onion, chopped
• 4 oz mushrooms, cleaned & cut up
• 2 cloves garlic, diced
• 6-8 potatoes, peeled and cut up into chunks. You can add more  – the more potatoes, the thicker the soup.
• 4 cups chicken broth
• 8 oz fresh spinach
• 1 cup half & half
• salt to taste

 

Directions:

With your Instant Pot on the sauté setting, cook your bacon until browned. Remove bacon and set aside. Crumble the bacon when it has cooled.  Remove all but about 1 tbsp bacon fat.

Sauté the onions and mushrooms until onions are translucent, then add your garlic and cook for just about a minute so it does not burn. Turn your Instant Pot off.

Add the potatoes and chicken broth to the Instant Pot, put the lid on, and set the cooker on Manual (High) for a period of 4 minutes. Once the time is up and the pot beeps, use a natural pressure release for 5 minutes then quick release remaining pressure.

Remove the Instant Pot lid. Add the spinach, half & half, and crumbled bacon to the pot. Let the spinach wilt, stir, and add salt to taste. Serve.