Creamy Potato Cheese Soup | Instant Pot / Pressure Cooker Recipe

This Potato Cheese Soup is creamy, brothy, and oh-so-delicious! Join Jenn & Barbara from Pressure Cooking Today and let's get cooking!
This recipe is based on our popular Baked Potato Soup recipe-made quicker and easier with an Instant Pot or ANY other brand of electric pressure cooker, including the #NinjaFoodi #Zavor or #PowerPressureCooker.
Ingredients
2 tablespoons butter
1/2 cup chopped onion
6 cups peeled and cubed potatoes
2 14 oz. cans chicken broth
1 teaspoon salt
1/2 teaspoon black pepper
1/8 tsp red pepper flakes
2 tablespoons dried parsley
2 tablespoons cornstarch
2 tablespoons water
3 oz. cream cheese, cut into cubes
1 cup shredded cheddar cheese
2 cups half and half (can use fat free but soup will be thinner)
1 cup frozen corn
6 slices crisp-cooked bacon, crumbled
Get the full recipe directions here: www.pressurecookingtoday.com/...
#instantpotpotato #instantpotsoup #quickdinner #instapot #instantpotrecipe #instantpotmeal #pressurecook #pressurecooker #electricpressurecooker #pressurecooking

[@prmath]

Carbohydrate soup is the best of the best…… yumyum👍🏼🌹🌹👍🏼

[@truegapeach6968]

Thank you for sharing!

[@JoyElectric567]

This channel is incredible! Barbara really throws in some amazing tips

[@PressureCookingToday]

Thanks! I try to pack in all the tips I can along the way.

[@nc3655]

Hi from Montreal! Just found your channel! What a great team you make! 😀

[@PressureCookingToday]

That's so nice thanks!

[@kimberlyBeernaert1994]

Hey there, i have a question, if for a recipe you need 1 cup of water for 1 lbs of meat but you want to make 2 lbs of meat do you always have to double your water? Or is 1 cup always enough?

[@PressureCookingToday]

If you're making a sauce or gravy from the meat, then you'll double the liquid ingredients. Otherwise, you don't need to add more water in a 6 quart. You'll need more water for an 8 quart.

[@kimberlyBeernaert1994]

ok so the cooking time stays the same even if i double the ingredients? 🥰

[@PressureCookingToday]

@@kimberlyBeernaert1994 correct

[@bennnnnnnnnnnnnnnnnn]

Just bought my first ever InstantPot.. got the 8qt Duo Crisp... glad I discovered this channel yesterday.. subscribed.. cant wait to get cookin!

[@PressureCookingToday]

Have fun!

[@TheTessaris]

Does the time of cooking matter on a 6 qt vs. an 8 qt? I'm not sure if I can use certain recipes, since I have an 8 and most recipes reference the 6 qt.

[@PressureCookingToday]

The cook time is generally the same, just make sure the recipe you're using has enough liquid. An 8 quart requires typically at least 1 1/2 cups depending on the ingredients.

[@Jen-CelticWarrior]

Is this something that would freeze well, or would it separate or get too grainy?

[@PressureCookingToday]

I freeze and reheat it all the time. It reheats best if you thaw it overnight in the refrigerator. The potatoes aren't as firm and the broth isn't as smooth, but we love freezing it in individual portions for quick lunches later.

[@starcloudwings9908]

OMG! The way you mix in bacon and dump so many dairy products into it! A heart attack waiting to happen and absolutely zero nutrition!

[@PressureCookingToday]

That's the great thing about cooking at home, you can change up a recipe to suit your tastes and nutritional needs. Experts are now saying you should be much more concerned about sugars in your diet and not as much about fat. It's all about balance in life and nutrition.

[@starcloudwings9908]

@@PressureCookingToday Good thing I cook kosher!