Potato Bacon Chowder

By December 1, 2011

Glenda Embree is one of a kind grandmother of three beautiful grandchildren. She maintains a creative blog for busy wives and moms. The blog is full of wonderful and practical tips and recipes. The following is her recent creation of a Potato Bacon Chowder recipe using Instant Pot. The recipe is posted here with permission from Glenda.

Potato bacon chowder Potato Bacon Chowder

Ingredients: 8 servings

  • 5 lbs. russet potatoes, peeled and cubed
  • 3 stalks celery, sliced thin
  • 1 large onion, small diced
  • 1 clove garlic, minced
  • 1 Tablespoon seasoning salt (I used Country Bob’s)
  • 1 teaspoon ground black pepper
  • 4 cups chicken stock
  • 1 lb. bacon, fried crisp and rough chopped
  • 1 cup heavy cream
  • 1/2 cup whole milk
  • sour cream, shredded cheddar cheese and diced green onion for garnish


  1. Place potato chunks into inner pot of pressure cooker.potatochunks Potato Bacon Chowder
  2. Add celery, onion, garlic, seasoning salt, pepper and butter. Stir to combine.onions Potato Bacon Chowder
  3. Add bacon and chicken stock to pot and then stir to combine. (I debated on whether to add the bacon, now, or when the soup was done. Now, meant sinking that smoky flavor deep into the potatoes. Later, meant having that crispier texture element to enjoy in my finished soup. Tonight, I opted for the deep flavor (Totally delish, by the way!), but you could go either way and it would be tasty and perfectly acceptable.) If you decide to wait, you will add the bacon when you stir in the milk and cream.)bacon Potato Bacon Chowder
  4. Place the lid on the Instant Pot slow cooker and lock it into place.puttingonlid Potato Bacon Chowder
  5. It will start, off to the side, so it drops into the slots in the rim and then you will grip the handle to spin the lid into the locked position. See how the arrows line up when it’s locked?lidlocked Potato Bacon Chowder
  6. Push the Manual mode button and set the timer for 5 minutes. (I started with 10 and then checked half way through. At five minutes, the potatoes were fork tender and perfect. Amazing!)
  7. Quick-release the steam from the pressure cooker.
  8. When steam is fully gone, remove the lid of the slow cooker. There should still be liquid in the pot with your veggies.
  9. Use a potato masher to crush vegetables, resulting in a thick, semi-smooth mash. I left a few bigger chunks of potato, in mine, for texture. That’s totally a preference thing, so adjust for what your family likes.)
  10. Add cream and whole milk, stirring to incorporate.cream Potato Bacon Chowder
  11. Serve hot and steaming, topped with sour cream, shredded cheddar and sliced green onion.Potato bacon chowder1 Potato Bacon Chowder
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14 Responses to “Potato Bacon Chowder”

  1. Becky Blackburn says:

    Has anyone tried to use cauliflower instead of potatoes? We’re doing low carb and the potatoes are the only thing we shouldn’t have… I’ve made this a lot as is and my family loves it!


  2. Lucas says:

    You may want to state the pressure it cooks at in the recipe. I had it set to 10 and it wasn’t even warm. I set it to 100 just to see what happens. It seems to be working fine now.


    Ariane Reply:

    Hi, just checking – I’m new to using the Instant Pot. Should I cook it for 5 minutes at pressure setting 100?


    Anna Reply:

    Hi Ariane,
    It should be 5 minutes at “More” pressure setting.


  3. Laura says:

    I made this last night, and all but the pickiest kid loved it. I saw the picture with butter, but it wasn’t listed in the ingredients. So,I eyeballed the amount, and tossed in a 1/4 stick of butter.

    I also didn’t have cream, so I used a generous couple spoonfuls of sour cream, and mixed that with over a cup of milk. Probably about 1-1/4 cups of milk.

    Thanks for the recipe!


  4. Rise says:

    What an amazing dish!!


  5. Shelley says:

    I’m new to this. Do I have to let it come to pressure first or is it just 5 minutes of cooking? I did 5 minutes and it wasn’t even at pressure yet.


    Donna Reply:

    Any pressure cooker requires pressure to build before cooking time is counted. Actual pressure cooking time is usually very short. Time to reach pressure will depend on the amount and starting temperature of the contents of the pot.


  6. Ben Jafvert says:

    I just made this and it is awesome. I would suggest more of the seasonings and salt. I also added 4 big garlic cloves and will use more next time. After it cooked, I pulled about 1/3 of the potatoes and celery out set aside. Then used an immersion blender in the IP while adding the milk and cream. After it was nice and creamy, I stirred in the rest of the potatoes.


  7. Susan says:

    BTW…. the original recipie called for 1/4 cup of butter to be added with the potatoes, celery garlic etc….. I think it is just a typo that it is missing here.


  8. Susan says:

    OMG this is sooooo good! This was the first thing I made with my Instant Pot. I LOVE it! I roasted a head of garlic while I cooked the bacon in the oven. Then pureed 4 of those cloves (I like garlic!) with a little of the broth before adding. I made 1/2 batch and it makes quite a bit. But I am going to have to make it again! You won’t be disappointed if you give this a try!


    Holly Reply:

    I am going to make this recipe this week. If I make half a batch- do I half all of the ingredients? Do I still do it 5 minutes?


  9. Beth Fuchs says:

    Instructions mention butter but ingredient list doesn’t show it. How much butter?


  10. Steve Shiflett says:

    Quite good! I sauteed my onions in the bacon grease – with the chopped garlic and I splashed cognac in the pan to clean up the bacon/fried onion goodness. Cooks crazy fast! Crazy good! Thanks for posting this recipe!


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