Instant Pot Potato Soup - Lunch Version
Earthy, rich, and comforting this version of our Potato Soup makes use of the efficiency of the Instant Pot for a simple homemade lunch perfect to warm up any chilly day. Topped with bits of smoky bacon and shredded cheddar this satisfying soup can be frozen to enjoy anytime.
Ingredients
- 2 cups dice Yukon Gold Potato
- ½ cups dice Onion
- 4 teaspoons mince Garlic, Cloves
- ⅓ tablespoons Season Salt
- 3 ¼ cups Chicken Broth/Stock
- 6 ⅓ ounces soften Cream Cheese
- ¼ cups Cheddar Cheese, Shredded
- ⅛ cups cook and dice Bacon
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- **Due to the nature of pressure cooking there is always room for inconsistency. The times given here are based on 4 servings fresh. If you are using more servings you may need to increase your cooking time.**
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Make From Frozen Serving Day Directions
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
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Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- **Due to the nature of pressure cooking there is always room for inconsistency. The times given here are based on 4 servings fresh. If you are using more servings you may need to increase your cooking time.**
- Add potatoes, onion, garlic, seasoning and chicken stock to inner pot.
- Cook on high pressure for 10 minutes.
- Quick release pressure.
- Hit cancel and then saute.
- Stir in cream cheese, stirring occasionally for 2 minutes until soup is well blended.
- Garnish with cheddar cheese and bacon.