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Creamy, filling bacon and corn soup that is packed full of flavor. This Instant Pot Bacon Corn Soup is quick and easy to make in a pressure cooker.
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5 from 1 vote

Instant Pot Bacon Corn Soup

Creamy, filling bacon and corn soup that is packed full of flavor. This Instant Pot Bacon Corn Soup is quick and easy to make in a pressure cooker.
Prep Time25 minutes
Cook Time7 minutes
Pressure build-up/Release20 minutes
Total Time32 minutes
Course: Soup
Cuisine: American
Keyword: Instant Pot Bacon Corn Soup
Servings: 6 servings
Calories: 271kcal

Ingredients

  • 6 slices maple bacon about 6 ounces
  • 2 tbsp olive oil
  • 1 medium sweet onion diced
  • 1 large carrot cut into thin slices
  • 1 stalk celery diced
  • 1 tbsp garlic cloves
  • 1/4 cup cooking wine
  • 6 cups chicken broth
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon red pepper flakes
  • 1.5 cups frozen potato cubes
  • 1.5 cups frozen corn
  • 3 large eggs

Instructions

  • Cut bacon into small, bite size pieces. Turn Instant Pot to saute mode. Once hot, add bacon. Cook, stirring occasionally, until bacon is crispy, about 6-7 minutes (time will vary depending on thickness of your bacon and desired amount of crispiness). Remove bacon from pot and set aside.
  • Add 2 tbsp of olive oil to pot. Once hot, add onion, carrot, and celery, Saute until softened, about 5 minutes. Add garlic and saute until fragrant, 30-60 seconds.
  • Add cooking wine and stir, using spoon to get up any burned pieces on bottom of pot, until smell of alcohol is gone. Turn pot off.
  • Add chicken broth, salt, black pepper, red pepper flakes, potato cubes, and corn. Stir. Cook on high pressure for 7 minutes and let natural release for 10 minutes.
  • Turn Instant Pot off. Let soup cool, with lid off, for about 2 minutes. Then, use immersion blender to blend until desired consistency is reached (I prefer some chunks). Remove about 1 cup of soup and set aside to cool for 3-4 minutes.
  • In a small bowl, whisk together the three eggs. Very slowly, while continuously whisking, pour in the cup of cooled soup. Then, very slowly, while continuously whisking, pour the egg/soup mixture back into the pot.
  • Finally, stir in cooked bacon. Serve warm. Top with green onions and cheddar cheese if desired.

Nutrition

Calories: 271kcal | Carbohydrates: 23g | Protein: 9g | Fat: 16g | Saturated Fat: 4g | Cholesterol: 96mg | Sodium: 1253mg | Potassium: 698mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1865IU | Vitamin C: 29mg | Calcium: 59mg | Iron: 3.1mg