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Instant Pot Potato Bacon Cheesy Soup
Course
Brunch, Side Dish
Cuisine
Chinese
Keyword
cheddar cheese, cream cheese, half and half, Potato Bacon Cheesy Soup, Potatoes
Prep Time
15
minutes
minutes
Cook Time
30
minutes
minutes
Total Time
45
minutes
minutes
Servings
6
Calories
614
kcal
Author
Corrie
Ingredients
6
potatoes
peeled and cut into cubes
2
chicken broth corn
3
ounce
cream cheese
cubed
1
small
onion
finely chopped
2
tablespoon
dried parsley
½
teaspoon
pepper
2
teaspoon
butter
2
tablespoon
corn starch
⅛
teaspoon
red paprika flakes
1
teaspoon
salt
1
cup
corn
frozen
2
tablespoon
water
2
cups
cream
half and half
1
cup
cheddar cheese
shredded
6
slices
bacon
crisply cooked and crumbled
Instructions
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.
Nutrition
Calories:
614
kcal
|
Carbohydrates:
50
g
|
Protein:
13
g
|
Fat:
42
g
|
Saturated Fat:
26
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
12
g
|
Cholesterol:
145
mg
|
Sodium:
600
mg
|
Potassium:
1090
mg
|
Fiber:
6
g
|
Sugar:
4
g
|
Vitamin A:
1634
IU
|
Vitamin C:
46
mg
|
Calcium:
241
mg
|
Iron:
2
mg