With the temperatures getting colder, there’s nothing better than a hot bowl of soup with cornbread on the side. Do you agree? Tonight, I needed a quick recipe because the hubby was going to be home in less than an hour and I didn’t have anything prepared for dinner. Since he had been out putting anti-freeze in all the tractors, I knew he would be cold and would love soup!
Therefore, I whipped out the instant pot, threw in the ingredients, and within about 30 minutes, I had a meal fit for a king (or a farmer!). I hope you enjoy it as much as we did!
Be blessed,
Vickie
Potato Cheese Soup in the Instant Pot
Need a quick, easy, tasty soup recipe? This potato cheese soup can be ready in less than 30 minutes!
Equipment
- pressure cooker
- knife
- cutting board
Ingredients
- 2 lbs golden potatoes, chopped
- 32 oz chicken broth
- 1 tsp garlic powder
- 1 tsp onion powder
- 4 slices bacon
- 1 1/2 cups milk
- 8 oz cheddar cheese, grated
- 4 oz Velveeta cheese, cubed
Instructions
- Peel and dice potatoes. Place in instant pot along with chicken broth.
- Add garlic and onion powder.
- Set instant pot to "soup" setting for 30 minutes.
- Quick release after 30 minutes and then set your instant pot to "brown/saute".
- Add milk and cheeses. Stir as it melts.
- Add bacon. You can also add sour cream or french onion dip. Serve with cornbread.