Instant Pot Loaded Potato Soup

1

Cut up carrots, mushrooms, celery, leek, bacon and mince some garlic.

2

Turn Instant Pot to Saute Less Function for 10 minutes and add some olive oil. Dump the cut up vegetables, bacon and minced garlic into the Instant Pot.

3

While the vegetables are cooking cut up some potatoes into bite sized pieces.

4

When the Pot turns off add chicken broth to deglaze the Pot. Scrape any brown bits from the bottom to avoid the Burn message later.

5

Add potatoes to the Pot. Add some salt and pepper.

6

Pour in more chicken broth. Do not stir.

7

Place lid on Instant Pot, turn steam release handle to sealing position and set Pot to Pressure Cook High for 8 minutes.

8

Once Pot is done cooking, allow it to Natural Release for 10 minutes before venting. Remove the lid and stir the contents.

9

Stir in some soy creamer and return the Pot to the Saute Less Function for 8 minutes.

10

To thicken soup I used my immersion blender quickly. You could also add a corn starch slurry at this time. Once soup was bubbling again I turned off the Pot.

11

I ladled it into bowls and garnished each serving with shredded medium cheddar cheese and some fresh chives.

12

Enjoy!