Description
Learn how to make a delicious Instant Pot potato soup with this easy recipe. Perfect for a cozy meal, this creamy dish is sure to warm you up.
Ingredients
- – 1 Tablespoon (15 ml) vegetable oil
- – 1 medium onion, diced
- – 3 cloves garlic, minced
- – 3 cups (720 ml) chicken broth
- – 1 can/box cream of chicken soup (I prefer Pacific Foods brand)
- – 7-8 medium-sized russet potatoes, peeled and chopped into 1-inch cubes (about 1.1 kg of potatoes)
- – 1 1/2 teaspoons (7.5 ml) salt (or more/less to taste)
- – Black pepper to taste (I like a lot of pepper)
- – 1 cup (240 ml) milk
- – 1 Tablespoon (15 ml) flour
- – 2 cups (200 g) shredded cheddar cheese
- – 5-6 slices beef bacon (cooked and chopped)
- – Sliced green onions
- – Shredded cheddar cheese
Instructions
- Pour vegetable oil into the Instant Pot and activate the sauté function. Once the oil is hot, add the diced onions and cook for 3-4 minutes until they become soft. Incorporate the minced garlic and sauté for an additional minute, ensuring you stir constantly to prevent burning.
- Add chicken broth, cream of chicken soup, chopped potatoes, salt, and black pepper to the pot, mixing thoroughly. Secure the lid on the Instant Pot and set the vent to “sealing.” Cook on manual high pressure for 10 minutes, then perform a quick release to let the pressure out.
- In the meantime, combine milk and flour in a small bowl to make a slurry. Set this mixture aside.
- After all the steam has escaped and the lid’s pin has dropped, open the lid and mix in the slurry. Switch the pot to sauté mode and cook the soup for 4-5 minutes until it thickens. Mix in the shredded cheddar cheese and stir until it fully melts. Serve the soup topped with chopped beef bacon, sliced green onions, and additional cheese. Enjoy!
Notes
- To thicken the soup, increase the amount of flour in the milk slurry.
- For a smokier taste, use smoked cheddar cheese instead of regular cheddar.
- Customize toppings with crispy fried onions or crumbled crackers for added crunch.