Creamy Potato Cheese Soup | Instant Pot / Pressure Cooker Recipe

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Saute the onion in 2 tablespoons of butter in the Instant Pot until translucent, about 1-2 minutes.

Add 1 can of chicken broth, 1 teaspoon parsley, salt, pepper, and red pepper flakes to the pot.

Use a steamer basket to hold the potatoes and place it in the pot.

Seal the lid and set to pressure cook for 4 minutes at high pressure.

After cooking, wait 5 minutes for natural pressure release, then quick release the remaining pressure.

Remove the lid and take out the steamer basket with the potatoes.

In a bowl, mix 2 tablespoons of cornstarch with 2 tablespoons of cold water to create a slurry.

Add the slurry to the pot and stir until smooth, then hit saute to heat it up until it reaches a boil.

Once boiling, add cubed cream cheese and stir until smooth.

Gradually add 1 cup of cheese, stirring to prevent clumping.

Add the second can of chicken broth and 2 cups of half and half to thin the soup.

Gently stir in the cooked potatoes and 2 cups of frozen corn.

Add most of the cooked bacon to the soup, reserving some for garnish.

Let the soup heat through, then serve, garnishing with cheese and extra bacon.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens