This hearty Instant Pot Potato Soup is a delicious comfort meal. The soup is the perfect mix of potatoes, bacon, and cheese. In just a few minutes, dinner is served!
Using a 6 or 8 quart instant pot, add chicken stock, cream of mushroom or chicken soup, frozen potatoes, seasonings, and 5 slices of chopped pre-cooked bacon to the pot.
Put the top on the Instant Pot and seal the lid. Make sure the pressure valve is in the sealed position. Set to manual or high, then set for 8 minutes. **Remember that 8 minutes is NOT the total cooking time. It will take some time for the pot to ‘come to pressure’. Once it comes to pressure, the timer will start counting down. Since this recipe has a lot of liquid it could take some time. Mine began counting down after 12-15 minutes.**
Place the cream cheese on the counter to bring it to room temperature while the soup is cooking. Grate the block of sharp cheddar cheese. **Freshly grated cheese will work a lot better for this recipe. Pre-shredded cheese has additives that make it grainy when melting**
Once the time is up, let the pressure release naturally for 5 minutes, then release the rest of the pressure by flipping the valve to the side (careful steam will escape here).
Add the cubed cream cheese and 3/4 of the grated cheddar cheese. Put the lid back on the top of the pot and let sit for 5 minutes (this will help everything melt together). After 5 minutes, use a whisk and stir the soup until the cheeses are completely melted and incorporated.
Serve the soup hot and top with crispy bacon, more cheese, and green onions if desired.
Add all ingredients to the slow cooker, close and cook on high for 4 hours or low for 7 hours. Stir well when the time is up and serve with desired toppings.
recipe from DomesticSuperhero.com