Instant
Pot Cheesy Potato Soup
prep time:
10 MINS
cook time:
20 MINS
total time:
30 MINS
Instant Pot Cheesy Potato
Soup is creamy, delicious and perfect during colder weather.
Ingredients
Cook on High-Pressure
ingredients:
·
5 pound bag of Yukon or Russet potatoes peeled and cubed
·
1 medium onion diced
·
4 cloves garlic minced
·
1 cup celery diced
·
1/2 tablespoon dried thyme
·
1/2 tablespoon dried oregano
·
1/4 teaspoon red pepper flakesoptional
·
1/4 teaspoon salt
·
1/8 teaspoon ground black pepper
·
4 cups chicken broth
·
1 can 12 oz evaporated milk
Add after cooking on High
Pressure:
·
1 cup heavy whipping cream
·
1/4 cup cornstarch
·
2 cups cheddar cheese shredded
·
1/2 cup sour cream room temperature
Garnish:
·
6 oz bacon cooked and crumbled
Instructions
1. Add all the ingredients
listed under the "Cook on High Pressure" to the pot. Make sure you
don't go over the inner Max line of your pot
2. Stir to combine.
3. Close and lock the lid,
point knob to sealed.
4. Press High Pressure and
input 10 minutes. It will take the Instant Pot to come to pressure about 15-20
minutes, due to the high volume of the soup.
5. Once done cooking, do a
10-minute Natural Pressure Release, after which, carefully release the
remaining pressure by moving the knob to the Vent position.
6. Lift the lid and use a
potato masher to mash some of the potatoes.
7. In a cup whisk cornstarch
and cream until well combined and smooth.
8. Select Sauté, and whisk in
cream mixture until fully combined. Simmer for a few minutes, until the soup
thickens. If the soup is too thick, add more cream or broth, and simmer.
9. Stir in sour cream.
10. Turn off the pressure cooker
and stir in cheddar cheese until melted.
11. Serve hot garnished with
bacon, cheese, and green onions.
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