Instant Pot Cheesy Potato Soup
You guys have to try this Instant Pot Cheesy Potato Soup! Top it with a little bit of bacon and you have a creamy soup done in 7 minutes!
Servings 6 servings
Calories 652kcal
Ingredients
- 2 tablespoons butter
- 2 ½ cups diced onions
- 2 cups diced celery
- 8 cups potatoes peeled and sliced
- 2 teaspoons kosher salt
- 5 cups chicken broth
- 2 cups half and half
- 4 cups medium or sharp cheddar grated
- 1 ½ teaspoon dried dill weed
- 1 teaspoon smoked paprika
- 2 tablespoons Worcestershire sauce
Instructions
- Set the Instant Pot to "Saute" and cook celery and onion in the butter until translucent.
- Add potatoes, salt, and chicken broth to the pot. Stir to combine.
- Place and secure the lid on the Instant Pot, cancel the "Saute" mode and set it on "Manual" mode. Enter 7 minutes cooking time at High Pressure and allow to cook.
- Once cooking time is up, do a manual release of pressure or allow it come down naturally. Remove lid.
- Stir half and half and cheese until combined and melted and season with dill, paprika and Worcestershire sauce. Serve.
Nutrition
Serving: 1serving | Calories: 652kcal | Carbohydrates: 48g | Protein: 30g | Fat: 38g | Saturated Fat: 24g | Cholesterol: 118mg | Sodium: 2140mg | Potassium: 1737mg | Fiber: 8g | Sugar: 4g | Vitamin A: 1485IU | Vitamin C: 53mg | Calcium: 763mg | Iron: 10.7mg