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+ servings
three white bowls filled with Irish Potato Soup topped with cheese and bacon.

Loaded Instant Pot Irish Potato Soup

Rustic and Easy Irish Potato Soup Recipe loaded with classic Irish ingredients and charm. This Instant Pot Potato Soup is ready in just 30 minutes! Instant Pot Baked Potato Soup is a perfect Irish recipe, even when it’s not Saint Patricks Day!
5 from 1 vote
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Course: Dinner, Lunch, Soup
Cuisine: Irish
Keyword: Bacon, Instant Pot, Instant Pot Soup, Kale Recipes, Potatoes, Soup Recipe
Servings: 6 Servings
Calories: 358kcal
Author: Darcey Olson
Cost: $10


  • 2-3 Strips Bacon, Chopped (*Note 1)
  • 1 Small Yellow Onion, Chopped
  • 3 Cups Kale, Stems Removed and Chopped (*Note 2)
  • 2 Cloves Garlic, Minced
  • 4 Large Yukon Gold Potatoes, Peeled and Cubed (*Note 3)
  • 4 Cups Low Sodium Chicken Stock (*Note 4)
  • 1 tsp Kosher Salt
  • ½ tps Black Pepper
  • 1 Cup Heavy Cream
  • 3 tbsp Unsalted Butter


  • 1 tbsp Cornstarch


  • Turn the Instant Pot on and click the "Saute" button (followed by the "start" button if your model requires it). Wait for the unit to fully pre-heat. Add the bacon and cook, stirring occasionally, until crisp (approx. 5-8 minutes).
  • Transfer the bacon to a paper towel lined plate with a slotted spoon, leaving the grease in the pot. Add the onion and cook, stirring occasionally, until the onions have softened and started to brown (approx. 5 minutes).
  • Add the kale and sauté for 2-3 minutes. 
  • Add the garlic and cook for an additional 30-60 seconds, until fragrant.
  • Add the potatoes, chicken stock, salt, and black pepper and gently stir. Place the lid on the Instant Pot making sure the steam valve is in the closed position. Set the Instant Pot to Manual/Pressure Cook on High for 7 minutes. 
  • When the Instant Pot has finished, carefully release the pressure manually by switching the valve to the “venting” position. 
  • Remove the lid and set the Instant Pot to the Sauté Low setting. Add the heavy cream and butter. Stir to combine.
  • Remove 2 tablespoons of cooking liquid and add to a small bowl. Whisk in the cornstarch and then add the slurry to the soup. 
  • Use an immersion blender (or let cool and transfer to a blender) and blend the soup to your desired consistency. If you like a chunky consistency, remove a few of the large potato chunks before blending. Add them back in before serving for a nice chunky texture.
  • Cook on the Sauté-Low setting for an additional 5 minutes, or until the soup has thickened to your desired consistency. Serve immediately. Garnished with extra bacon and cheese, if desired. 


Note 1 - Use your favorite manner of cooking bacon if you prefer not to use the Instant Pot (oven/microwave/stovetop). 
Note 2 - Yukon gold potatoes make the creamiest soup but russet potatoes will also work in this recipe.
Note 3 - If you dont have kale, cabbage can be substituted.
Note 4 - The cornstarch helps thicken the soup to a hearty, creamy consistency. If you don’t want your soup as thick, omit the cornstarch.
Note 5 - Store any leftover soup in an airtight container in the fridge for up to 3 days. Freeze for up to 3 months.


Serving: 1Bowl | Calories: 358kcal | Carbohydrates: 29g | Protein: 9g | Fat: 25g | Saturated Fat: 14g | Cholesterol: 74mg | Sodium: 519mg | Potassium: 838mg | Fiber: 3g | Sugar: 2g | Vitamin A: 4105IU | Vitamin C: 64mg | Calcium: 102mg | Iron: 2mg
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