If you haven’t tried a Instant Pot or have one but it’s still in the box this is a easy recipe to start with. The Instant Pot makes everything doable wouldn’t you agree with me?? I like my slow cooker but I love that I can cook the same food in a fraction of the time in my Instant Pot. Have I convinced you to make the switch yet??
I love this Instant Pot Potato Soup recipe because it is a dump and go kind of recipe. If you like it chunky you can leave it as is. If you want it less chunky, once it’s finished cooking you can take half of the soup and put it in your food processor. That will make it just the way you love your potato soup. What are you waiting for get out their and buy yourself a Instant Pot so you can enjoy the easiest of cooking again. You will love making dinner for your loved ones each and every night once you fall in love with your Instant Pot!
Instant Pot Potato Soup
1 Tbsp butter
2 cloves of garlic, minced
1/2 yellow onion, diced
2 lbs of your choice of potatoes, peeled or not peeled, cut into small chunks
1 quart of chicken or veggie broth
1/2 cup of half and half
1/2 cup of 2% milk
1 cup of shredded Monterrey jack cheese
6 slices of bacon
1 tsp of salt
1 tsp of pepper
Garnish with bacon, sour cream, more cheese, or green onions
Add the rest of the ingredients except the bacon and cheese. Place the lid on the Instant pot and set at manual (high) for 10 minutes.
While the soup is cooking cook your bacon on the stove top. Drain the grease and crumble the bacon and set aside.
Once the Instant Pot beeps release the pressure and then remove the lid and remove half of the soup if you desire. Place it in your food processor and blend. Add the blended soup back to the rest. Add the cheese and mix until the cheese melts. Top with your bacon and whatever other toppings you desire. Serve hot and enjoy!