Potato Chowder In The Instant Pot

How to make Potato Chowder In The Instant Pot

Ingredients:

* non-stick oil spray

* 1 medium onion, chopped

* 3 cups of coarsely chopped cauliflower florets (this is about ½ a medium-size head of cauliflower)

* 1 cup or 1 medium Yukon gold potato, peeled and diced

* 2 ribs of celery, sliced thinly (for extra flavor use the celery leaves too, optional)

* 1 teaspoon dried thyme (or if using fresh use 1 Tablespoon)

* ¾ teaspoon salt

* ¼ tsp ground black pepper, or adjust to taste

* 1.5 cups low-sodium canned chicken broth

* 2 Tablespoons all purpose flour

* 2 cups of 2% reduced fat milk

* ¾ cups shredded 50% reduced fat sharp cheddar cheese (it’s about 3 ounces of cheese)

* 2 Tablespoons Hormel Bacon bits

Instructions:

Select Saute on your pressure cooker and set to 10minutes. Then when hot spray the pot with some nonstick spray then add onion and saute until softened, this should take about 5 minutes.

Next add the cauliflower, potato, celery, thyme and the salt and black pepper. Mix until well combined and cook the vegetables stirring now and then.

While you wait for the veggies to soften a bit, whisk the flour with ½ cup of the chicken brown until it’s lump free and well combined. Carefully pour over the vegetables. Then pour in the remaining 1 cup of chicken broth and the milk into the pot, stir until well combined. Select the

Cancel button then carefully place the lid on the pot and set the valve to Sealing. Next select the

Pressure Cook button and set to Low Pressure and time to 4 minutes.

Once the cooking time has completed, select Cancel to turn off the machine. Allow to sit and naturally release pressure for about 8 to 10 minutes. If you try to release sooner you’ll end up with a big mess because the soup broth will come spurting out, so it’s best to allow some of the pressure to naturally release. Next use a spoon to carefully turn valve to Venting to release any remaining pressure. Open the lid facing away from your face. Stir in ½ cup of the cheese then allow the soup to cool for another 5 minutes or so.

Use an immersion or stick blender to puree the soup – please start slow and be careful as you don’t want the hot soup liquid to splash up and burn you. Blend until you have a smooth bisque. Serve into small bowls topping with a little bit of cheese and bacon bits. You may also sprinkle them and black pepper over each soup bowl if desired.

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