Friday, January 6, 2017

Instant Pot Potato Soup

This soup was fantastic.  And the hardest, most time consuming part was peeling potatoes.  
Recipe adapted from: Pressure Cooking Today
  • 2 tablespoons butter
  • 1/2 cup chopped onion
  • 6 cups peeled and cubed potatoes
  • 2 cups water
  • 1 heaping Tbsp. chicken bullion 
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/8 tsp red pepper flakes(this did not make it spicy)
  • 2 tablespoons cornstarch
  • 2 tablespoons water
  • 4 oz. cream cheese, cut into cubes
  • 1 cup shredded cheddar cheese
  • 2 cups half and half (I used one cup whipping cream, 1 cup milk)
  • 6 slices crisp-cooked bacon, crumbled

  • Select Saute and add butter to the pressure cooker pot. When butter is melted, add the onion and cook, stirring occasionally until the onion is tender, about 5 minutes. Add 1 can chicken broth, salt, pepper and red pepper flakes to the onions.
  • Put the steamer basket in the pressure cooker pot. Add the diced potatoes. Lock lid in place, select High Pressure and 5 minutes cook time and start. When timer beeps, turn off pressure cooker, wait 10 minutes, then do a quick pressure release. Carefully remove potatoes and steamer basket from the pressure cooking pot.
  • In a small bowl, dissolve cornstarch in 2 tablespoons water. Select Simmer and add cornstarch mixture to the pot stirring constantly. Add cubed cream cheese and shredded cheese. Stir until cheese is melted. Add half and half and cooked potatoes and heat through but do not bring to a boil.
  • Serve with crumbled bacon.  

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