Скачать или смотреть INSTANT POT POTATO SOUP

Making potato soup never got any easier! This Instant Pot potato soup cooks in just 8 minutes. Delicious soup served with crisp bacon, cheddar cheese and chives. An all-in-one pot meal.

Shopping List:
2 tbsp. olive oil
2 tbsp. butter
6 slices bacon, chopped and cooked crisp. Or you could use the pkg. of bacon bits or pre-cooked bacon.
1 medium sweet onion, diced
2 tsp. minced garlic
1 tsp. dried thyme
1/4 cup all purpose flour
4 cups chicken broth
2 1/12 lbs. (5 medium sized) Russet potatoes, rinsed, peeled and cubed (Peeling is optional)
1 1/2 cups half and half
Salt and pepper to taste
Shredded cheddar cheese
Chives for garnish

Directions:
Add oil and butter to instant pot, select saute. When hot, add the bacon and cook until crisp, about 10-12 minutes. Remove and set aside. IF YOU USE PKG. BACON BITS OR PRE-COOKED BACON, START WITH THE NEXT STEP BELOW.
Add the onion and saute 5-7 minutes until soft then add the garlic and thyme and stir about 1 minute.
Add the flour and stir until flour is dissolved.
Add the broth.
Add potatoes, half and half, salt and pepper. Stir.
Secure the lid making sure the pressure knob/button is set to the seal position.
Press the pressure cook or manual button and select 8 minutes cook time. Pot will begin to pre-heat, about 5-10 minutes.
When done cooking, allow a natural release for 5 minutes.
After 5 minutes natural release, move the pressure switch to the vent position and wait for the pin to drop, after which, remove the lid.
For a chunky consistency, stir and serve. For a creamier soup, use an immersion blender or potato masher to mash the potatoes.
Serve and top with cheese, bacon bits and chives.

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