With red wine, Italian sausage, garlic, and onions, this delectable spaghetti sauce is made. The greatest I’ve ever had—simple and delectable! To allow the flavors to meld, use a big, flat-bottomed saucepan.
| Prep Time: | 10 mins |
| Cook Time: | 40 mins |
| Additional Time: | 10 mins |
| Total Time: | 1 hr |
| Servings: | 6 |
Ingredients
- 1 tablespoon olive oil
- 6 slices bacon, chopped
- 1 large onion, chopped
- 2 ribs celery, sliced
- 1 tablespoon minced garlic
- 1 teaspoon ground thyme
- 2 ½ pounds red potatoes, diced
- 4 cups chicken broth
- 2 tablespoons milk
- 2 tablespoons cornstarch
- 1 cup milk
- salt and ground black pepper to taste
Instructions
- Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function. Add oil and let heat for 1 minute. Add bacon and cook until bacon is crispy and fat has rendered out, about 8 minutes. Transfer bacon to a paper towel-lined plate using a slotted spoon.
- Add onion and celery to bacon drippings and cook for 2 minutes. Add garlic and thyme and cook for 1 minute. Cancel Sauté mode. Add potatoes and broth. Close and lock the lid. Select high pressure according to manufacturer’s instructions; set timer for 8 minutes. Allow 10 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer’s instructions, about 10 minutes.
- Whisk together 2 tablespoons milk and cornstarch in a small bowl to make a slurry. Open the pot and stir in cornstarch slurry and 1 cup milk. Season with salt and pepper. Let soup sit, stirring several times until thickened, about 10 minutes. Ladle into bowls and sprinkle with bacon.
Nutrition Facts
| Calories | 263 kcal |
| Carbohydrate | 39 g |
| Cholesterol | 18 mg |
| Dietary Fiber | 4 g |
| Protein | 10 g |
| Saturated Fat | 2 g |
| Sodium | 1062 mg |
| Sugars | 6 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |
Reviews
Delicious soup. To answer Vivs question about bitterness you need to look towards how cooked your bacon is. Crispy bacon is a tasty treat, but you’re actually burning the meat in order to get that texture. When you add that into the soup you’re also adding char, which on it’s own taste rather bitter.
Quick and easy
Very easy and tasty. Added a bit of cayenne for a kick. I would probably mash some of the potatoes just before serving next time.
Definitely will make again!!
I followed the recipe the only different thing I did was throw the chopped bacon in the pot because I want it within the soup. Now, it had a bitter taste to it and I Don’t know what that taste is. Was it too much of a certain ingredients; perhaps onion too big , the thyme? if anybody can tell me please let me know…
This is simple to do and tastes amazing! I doubled the recipe and used a 5lb bag of mini potatoes so it took ages to chop everything but that’s the only hard part. This is my second time making this soup. I didn’t have milk this time so I subbed 1/4 cup of sour cream and skipped the cornstarch. It still came out super tasty and I loved the tang from the sour cream.
I didn’t make any changes and it is delicious. I wish it was a little bit thicker so I might use more cornstarch next time.
Delicious! My 14 yr old son ate 3 bowls the night I made it – glad I doubled the recipe!
Fabulous tasting soup. Made it exactly as written. I am fairly new to the Instant Pot and like every other dish I have tried it took much longer for the pressure to build and also to naturally release. After over 15 minutes I released the pressure. Loved the bacon on top. I added some shredded cheddar cheese and chopped chives as other toppings. Will definitely make again.