I am ready for Fall around here. Summer was a blast, but I’m ready for cooler temps and Halloween 🙂 Soups are my go to in the Fall, and this one has become a new favorite. This Instant Pot/Pressure Cooker version is super yummy, and so quick and easy.
2 Tbs butter
1/2 cup chopped onion
6 cups peeled and cubed potatoes (if using red potatoes, I leave the skin on)
2 (14oz) cans chicken broth
1 tsp salt
1/2 tsp black pepper
1/8 tsp red pepper flakes
2 Tbs dried parsley
2 Tbs cornstarch
2 Tbs water
3 oz. cream cheese, cut into cubes
1-1 1/2 cups sharp shredded cheese
2 cups half and half
6 slices crispy cooked bacon, crumbled
Select Saute and add butter to the pot. When the butter is melted, add the onion and cook until the onion is tender, about 5 minutes. Add 1 can of chicken broth, salt, pepper, red pepper flakes, and parsley to onions.
Put the steamer basket in the pressure cooker pot. Add the diced potatoes. Lock the lid in place, and select high pressure for 4 minutes cook time and start. When the timer goes off, wait 5 minutes then do a quick pressure release. Remove the potatoes and steamer basket from the pot.
In a small bowl, dissolve cornstarch in 2 tablespoons water. Select simmer and add the cornstarch mixture to the pot, stirring constantly. Add cream cheese and shredded cheese. Stir until the cheese is melted. Add the remaining can of chicken broth, half and half, crumbled bacon, and potatoes. Heat through but do not bring to a boil. Garnish with chopped green onions. Serve and enjoy!
Recipe source: Pressure Cooking Today