Instant Pot Cheesy Potato Soup
15 minutes to prepare serves 4-6
8 cups potatoes, peeled and cubed
4-6 cups chicken broth
3 cups cheddar cheese, grated
1 shallot, finely chopped
1 package (8 oz) cream cheese, room temperature
2 cloves garlic, minced
2 tablespoons unsalted butter
2 tablespoons Worcestershire sauce
1 teaspoon paprika
Kosher salt and freshly ground pepper
Bacon, to garnish (optional)
Green onion, to garnish (optional)
Set the Instant Pot to “Sauté” and add butter to the pot. Once butter has melted, add onion and cook until soft and translucent, 3-5 minutes. Add garlic and cook 1 minute more.
Add potatoes, Worcestershire sauce, and paprika to the pot. Add broth just to cover the potatoes, and stir to combine.
Press “Cancel” to quite the “Sauté” mode and place the lid on the Instant Pot. Make sure the valve on top is set to “Sealing.” Press the “Manual” button and set the time to 8 minutes.
When the timer goes off, let it sit for 2 minutes, and then turn the valve from “Sealing” to “Venting” to release the pressure. When pressure is released (it will stop steaming and you’ll hear a little pop when it’s done), remove the lid.
Stir in the cream cheese and cheddar cheese until melted. (It helps to break the cream cheese up in to chunks first.) Season to taste with salt and pepper and serve with bacon and green onion on top, if desired. Enjoy!