Best Ever Instant Pot Loaded Potato Soup

This potato soup is a very delicious and soft dish, besides that this dish is also very easy to make and doesn't require much expense.

A busy and cold night is very tiring, you need warm, soft, delicious and pleasant soup. I think Instant Pot Loaded Potato Soup is a good idea. They are very delicious and fun.

It's like a classic dish, using potatoes that will keep you full longer. Everything is ready, when you put all the ingredients in Instant Pot. This is the perfect soup.

The climate of late is somewhat chilly, you will require warm and rich soup, soup is an answer for individuals who are needing warmth, and this soup can be the best decision. This soup is exceptionally velvety, delightful and delicate.

Related Articles

• Best Ever Lemon Chicken Romano Recipe
• Best Ever Classic Chinese Chow Mein Recipe
• Best Ever Oven Baked Chicken and Rice

There are two variants of this dish, the moderate cooker form and the moment pot, I used to serve this dish alongside bread or rolls.

Instant Pot Loaded Potato Soup Recipe

This formula is an adjustment of the moderate cooker adaptation, which I discovered on the web, this is the least demanding soup and uses a couple of Ingredients.

Ingredients

• 1 Tablespoon butter
• 1 medium onion
• 1 can / box cream of chicken soup
• 7-8 medium sized russet potatoes
• 1 1/2 tsp salt
• black pepper to taste,
• 3 cups chicken broth
• 2 cups shredded cheddar cheese
• 1 cup milk
• 1 tbsp flour
• 3 cloves garlic

Garnish:

• 5-6 slices of bacon, (cooked and chopped)
• sliced ​​green onions
• shredded cheddar cheese

Instructions

• First, start by setting up a slow cooker, then put butter in the Instant Pot, then turn on the saute button.
• Then, add the onions, cook for 3-4 minutes.
• Add the garlic, then cook for 1 minute, and stir until fragrant.
• Add chicken stock, creamy chicken soup, potatoes, pepper and salt to the pan, then stir until smooth.
• Close the instant pot, turn the vent valve to "sealing".
• Cook under high pressure for 10 minutes, then release the pressure quickly.
• Stir the milk and flour in a small bowl, then set aside.
• If the steam is released, open the lid and stir the porridge.
• Turn the pan to saute, then cook the soup for 4-5 minutes.
• Stir 2 cups of cheddar cheese, stir until melted, serve with green onions.

Share :