Instant Pot Cheesy Potato Soup

Serving: 4-6 Preparation Time: 15 minutes

INGREDIENTS

• 8 cups potatoes, peeled and cubed
• 4-6 cups chicken broth
• 3 cups grated cheddar cheese
• 1 shallot, finely chopped
• 1 package (8 oz) cream cheese, at room temperature
• 2 cloves garlic, minced
• 2 tablespoons unsalted butter
• 2 tablespoons Worcestershire sauce
• 1 teaspoon paprika
• Kosher salt and freshly ground pepper
• Bacon, for garnish (optional)
• Green onion, for garnish (optional)

PREPARATION

1. Set the Instant Pot to “Sauté” and melt the butter in the pot. Once melted, add the shallot and cook until soft and translucent, approximately 3-5 minutes. Add the minced garlic and cook for an additional minute.
2. Add the potatoes, Worcestershire sauce, and paprika to the pot. Pour in enough chicken broth to just cover the potatoes, and stir well to combine.
3. Press the “Cancel” button to stop the “Sauté” mode, and then place the lid on the Instant Pot. Ensure that the valve on top is set to “Sealing.” Press the “Manual” button and set the cooking time to 8 minutes.
4. When the cooking cycle is complete, allow the Instant Pot to naturally release pressure for 2 minutes. Then, carefully turn the valve from “Sealing” to “Venting” to release any remaining pressure. Once the pressure has been released (indicated by the cessation of steam and a slight popping sound), remove the lid.
5. Stir in the cream cheese and grated cheddar cheese until fully melted. It may be helpful to break the cream cheese into smaller chunks before adding it. Season the soup with salt and pepper according to taste.
6. Serve the soup hot, optionally garnished with bacon and green onion. Enjoy!