Ingredients

The following ingredients have 5 Servings
  • Instant Pot Duo
  • 2 Large Carrots (peeled and diced)
  • 6 Medium Potatoes
  • 1 Medium Onion (peeled and diced)
  • 50 g Back Bacon (diced)
  • 1 Tbsp Garlic Puree
  • 1 Tbsp Olive Oil
  • 3 Tbsp Greek Yoghurt
  • 30 g Edam Cheese
  • 100 g Soft Cheese
  • 500 ml Vegetable Stock
  • 2 Tbsp Mexican Seasoning
  • Salt & Pepper

Instruction

  • Place your onion, garlic and olive oil into the Instant Pot and cook on the saute setting (programme it for 10 minutes of sauteing). Stir it regularly and after a couple of minutes add the chopped bacon.
  • Chop the potatoes (while keeping them in their skins) into small cubes and add it to the Instant Pot along with the onion.
  • Mix well and make sure it is not sticking at the bottom.
  • Add the carrots, seasoning and vegetable stock. Stir again.
  • After it has finished its 10 minutes on saute set it to 10 minutes on the soup setting and place the lid on your Instant Pot.
  • Remember to move the valve to sealing as you do it and it is done when you hear it beep six times.
  • Leave it to cool down for 5 minutes then lift the lid off.
  • Stir in the yoghurt and cheese then serve with some extra bacon and some biscuits.