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Instant Pot Recipes
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| Preparation time | 15 min |
| Cooking Time | 25 min |
| Ready In | 40 min |
| Level of Difficulty | Moderate |
| Servings | 4 |
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Info
Instant Pot Potato Soup
Directions
- Set Instant Pot to Sauté function and melt butter. Add onion and cook until soft, 5 minutes, then add garlic and thyme and cook until fragrant, 1 minute more.
- Add potatoes and broth and place lid on Instant Pot. Set to Pressure Cook on High and set time for 8 minutes. Once finished, turn valve to quick release.
- In a small bowl whisk together 2 tablespoons milk and cornstarch to make a slurry.
- Remove lid from Instant Pot and set to Sauté function again. Pour in slurry, remaining 1 cup milk, and heavy cream and let boil about 5 minutes, stirring constantly. Season with salt and pepper to taste.
- Garnish with cheddar, bacon, and chives before serving.
Ingredients
2 tbsp. butter1 large onion, chopped2 cloves garlic, minced1 tsp. fresh thyme leaves6 large russet potatoes, peeled and diced4 c. low-sodium chicken broth1 c. plus 2 tbsp. milk, divided2 tbsp. cornstarch1/2 c. heavy creamKosher saltFreshly ground black pepperShredded cheddar, for servingChopped cooked bacon, for servingFreshly chopped chives, for serving
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