Ingredients

The following ingredients have 4 Servings
  • 1/2 lb bacon, cut crosswise into 1-inch pieces
  • 1/2 medium onion,, chopped
  • 3 tablespoons flour
  • 1 32-oz container low-sodium chicken broth
  • 3 lb red potatoes,, quartered
  • 1 1/2 cups shredded cheddar cheese
  • 2 cups whole milk

Instruction

  • Press “Saute” to preheat your Instant Pot. When the word “hot” appears on the display, add the bacon.  Cook until the bacon is browned and crispy, then remove it with a slotted spoon and place on paper towels to drain excess grease. Add the onion to the drippings in the pot and cook until the onions are soft, about 5 minutes, stirring frequently. Add the flour and cook for 1 more minute, stirring constantly. Turn off the IP and remove the insert to stop the cooking process. Add the chicken broth, taking care to scrape any brown bits from the bottom of the pot. 
  • Add the potatoes to the pot. Close and lock the lid of the Instant Pot. Press “Manual” and immediately adjust the timer to 20 minutes. Check that the cooking pressure is on “high” and that the release valve is set to “Sealing”.
  • When the time is up, open the IP using “Quick Pressure Release”. Using a potato masher or something similar, crush potatoes to thicken soup, leaving some chunks but allowing some to "melt" into the soup. Press “cancel” then press “saute”. Add the cheese and milk, stirring until cheese is completely melted and incorporated. Season generously with salt and pepper.
  • Mix the bacon back into the soup or use it to top each bowl (or a little of both).