Ingredients

The following ingredients have 10 Servings
  • 6 slices bacon
  • 1 cup vidalia onion (chopped )
  • 3 cloves garlic (chopped )
  • 4 russet potatoes (medium sized, diced )
  • 24 oz frozen corn (Can also use fresh* )
  • 6 cups vegetable broth
  • 1/4 tsp kosher salt (can be adjusted to taste)
  • 1/2 tsp Italian seasonings
  • 1/4 tsp black pepper (can be adjusted to taste)
  • 1/4 tsp cayenne pepper (can be adjusted to taste)
  • 1/4 tsp onion powder (can be adjusted to taste)
  • 1/4 tsp garlic powder (can be adjusted to taste)
  • 1/4 tsp paprika (can be adjusted to taste)
  • 1 1/2 tbsps all-purpose flour
  • 3/4 cup whole milk

Instruction

  • Prepare your pressure cooker by setting it to the high saute mode for 5 minutes to cook your bacon slices.
  • Once the bacon slices are crisp, remove them from the pot and add them to a paper-towel lined plate; set aside.
  • Add the chopped garlic and onion and saute for about 3 minutes.
  • Turn off saute mode, and add the potatoes, corn, spices, and broth to the pot.
  • Set the pressure cooker for 15 minutes pressure cook time on soup mode. Your model may vary.
  • Make sure the pressure cooker cover is sealed and locked correctly, and the valve is set to airtight.
  • Your pot will take a few extra minutes to get up to the pressure needed to cook. These times vary and are not worked into the actual cook time.
  • Once soup is done being cooked, allow pressure to naturally release.
  • After pressure is released, carefully open the pot.
  • Add flour to milk and microwave for 1 minute, whisk thoroughly.
  • Turn pot to saute mode, and add in milk and flour, stir until mixture is absorbed.
  • Cook for an additional 2-3 minutes.
  • Serve warm!