Instant Pot Loaded Potato Soup

by Ashlyn Edwards Belle of the Kitchen

(Potato, soup, Pressure Cooker)

Yield: 4 servings
Prep Time: 15 min
Cook Time: 18 min (Pressure on high for 10 min)
Total Time: 33 min
Calories: 481

Ingredients

1 Tbsp butter
1 medium onion, diced
3 cloves garlic, minced
3 C chicken broth
1 Can / box cream of chicken soup
7-8 medium russed potatoes (2½lb),
      peeled and chopped into 1-inch cubes
salt and black pepper, to taste
1 C milk
1 Tbsp flour
2 C shredded cheddar cheese

Garnish:
5-6 Slices of bacon, chopped and cooked
sliced green onions
shredded cheddar cheese

Instructions

1. Add butter to the Instant Pot and turn on the sauté button. Once butter is melted, add in the onions and cook for 3-4 minutes until soft. Add in the garlic and cook for one additional minute until fragrant, stirring constantly so that garlic does not burn.
2. Add the chicken broth, cream of chicken soup, potatoes, salt, and pepper to the pot, and stir well. Place the lid on the Instant Pot and turn the vent valve to "sealing." Cook over manual high pressure for 10 minutes, then quick release the pressure.
3. Meanwhile, stir together the milk and flour in a small bowl to create a slurry. Set aside.
4. Once the steam has completely released and the pin has dropped on the lid, open the lid and stir in the slurry. Turn the pot to sauté and cook the soup for 4-5 minutes, until thickened. Stir in the 2 cups of cheddar cheese and stir until melted. Serve garnished with chopped bacon, green onions, and more cheese. Enjoy!

Nutrition

Calories: 481kcal	Carobhydrates: 43g	Protein: 19g	Fat: 26g	Saturated Fat: 13g	Cholesterol: 64mg	Sodium: 1742mg
Potassium: 1064mg	Fiber: 2g	Sugar: 4g	Vitamin A: 590IU	Vitamin C: 20.8mg	Calcium: 363mg	Iron: 2.8mg