Instant Pot Cheesy Potato Soup

• servings: 6 servings
• active time: 55 minutes
• total time: 1 hour 5 minutes

Ingredients

1 tablespoon butter or olive oil

1/2 cup chopped onion

2 cloves garlic, finely minced or 1/2 teaspoon garlic powder

6 to 8 cups peeled diced potatoes, about 5 to 6 medium potatoes (see note)

3 cups chicken broth, divided

1 tablespoon dried parsley

1 teaspoon salt

1/4 teaspoon black pepper

4 ounces cream cheese, lowfat or regular, softened

1/3 cup all-purpose flour

2 cups milk

1 to 2 cups shredded sharp cheddar cheese

2 to 3 cups cooked, shredded or diced chicken, optional (see note)

1 cup frozen or fresh corn kernels

Cooked (crumbled bacon for serving)

Directions

Using the Saute function on a 6-quart Instant Pot or other electric pressure cooker, heat the butter or oil.

Add the onions and garlic, and cook, stirring occasionally, for 1 to 2 minutes, until the onion begins to soften.

Add the potatoes, 1 cup of the broth, parsley, salt and pepper. Give the mixture a good stir.

Secure the lid and cook on high pressure for 4 minutes. Quick release the pressure. If liquid spurts from the release valve, wait 5-10 minutes and try again.

In a blender, combine the cream cheese, flour, milk, and remaining 2 cups broth. Blend until smooth.

Turn the Instant Pot to Saute again. Stir in the cream cheese mixture (it's ok if the potatoes break apart a little as you combine the ingredients). Continue cooking, and stirring constantly, until the soup simmers and thickens, 2 to 3 minutes.

Turn off the Saute function and set the pressure cooker to Keep Warm. Add the cheese and stir until melted. Add the chicken (if using) and the corn and heat through.

Serve immediately or secure the lid and keep warm for 1 to 2 hours. Top individual servings with bacon.

Nutrition

• Calories: 571 kcal
• Total Fat: 23 g
• Saturated Fat: 11 g
• Cholesterol: 125 mg
• Sodium: 944 mg
• Total Carbohydrate: 55 g
• Dietary Fiber: 6 g
• Total Sugars: 9 g
• Protein: 39 g