At the start of last week, we asked all of you on Instagram what you wanted to see more of in 2018, and one thing that you repeatedly asked for were more Instant Pot recipes! While we do have a few (that you can see HERE), we are going to work on getting more available to you as we test out our own! This recipe is super simple and great for the chillier days ahead.
If you have an instant pot, but have been too afraid to bust it out of it’s packaging and give it a test run, this is a great one to start with! If you haven’t made the dive an purchased one yet, it’s a great investment! We recommend THIS ONE (I used that exact one in the 6-quart size to make this soup).
3 pounds russet potatoes, peeled and diced into 1/2" cubes
1 medium yellow onion, diced
48 ounces chicken broth
1/2 teaspoon garlic powder
1/2 teaspoon seasoned salt
1/2 teaspoon pepper
pinch of parsley
1/3 cup flour
2 cups heavy whipping cream, divided
1 cup grated Parmesan cheese
12 strips of bacon, cooked and crumbled
2 Tablespoons fresh minced parsley
In a 6-quart instant pot (or pressure cooker), place potatoes, onion, chicken broth, garlic powder, seasoned salt, pepper, and parsley. Lock lid, make sure vent is closed. Using the manual setting, on high pressure, set time for 15 minutes. When finished cooking, quick-release pressure.
In a small bowl, mix together 1/3 cup flour and 1/2 cup cream until smooth. Switch the setting on your Instant Pot to saute, and adjust the heat to low, then mix in flour and cream mixture. Stir in 3/4 cup cheese, bacon, and remaining cream. Stir for 6-8 minutes until the soup starts to thicken. Top each individual serving of soup with a sprinkle of parmesan cheese and sprinkle of fresh parsley.