Instant Pot Potato Bacon Cheesy Soup
- 6 potatoes peeled and cut into cubes
- 2 chicken broth corn
- 3 ounce cream cheese cubed
- 1 small onion finely chopped
- 2 tbsp dried parsley
- 1/2 tsp pepper
- 2 tsp butter
- 2 tbsp corn starch
- 1/8 tsp red paprika flakes
- 1 tsp salt
- 1 cup corn frozen
- 2 tbsp water
- 2 cups cream half and half
- 1 cup cheddar cheese shredded
- 6 slices bacon crisply cooked and crumbled
Add butter in an instant pot. Put onions and “sauté” for 5 minutes.
Add chicken broth (1 can), salt, pepper, paprika flakes and dried parsley into it
Fill the steamer basket with potatoes and place it in an instant pot.
Cover with the lid, adjust the pressure on manual “High” and cook for about 4 minutes.
Release the pressure quickly 5 minutes later.
Take the steamed potatoes out from the pot
Mix the corn starch in water and put it in the put. Constantly stir it.
Add cream and cheddar cheese in the pot and constantly stir it until the cheese is melted.
Add fried bacon, mashed potatoes, corn, chicken broth and half and half into the pot.
Heat it for a while. Serve immediately.
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