Simple Instant Pot Cheesy Potato Chowder
Servings 6 servings
Calories 487kcal
Ingredients
- 1 Tbsp olive oil
- ½ cup onion diced
- 2 cloves garlic finely minced
- 8 cups russet potatoes peeled diced (about 6 medium potatoes)
- 3 cups chicken broth divided
- 1 Tbsp dried parsley
- 1 tsp salt
- black pepper to taste
- 4 oz cream cheese softened (I used low fat)
- ⅓ cup flour
- 2 cups milk
- 2 cups sharp cheddar cheese shredded
- additional cheese for serving
Instructions
- Turn the Instant Pot on to saute mode. Add in the oil and onions, Cook until the onions soften. Then add in the garlic and cook for 1 minute. Turn off saute mode.
- Add in the potatoes, 1 cup of the broth, parsley, salt and pepper to the pot and stir to combine.
- Put he lid and and cook on high pressure for 4 minutes. Quick release the pressure. If liquid spurts from the valve, wait 5-10 minutes and try again.
- Add the cream cheese, flour, milk, and remaining 2 cups broth into a blender and blend until smooth.
- Turn the Instant Pot to on to saute mode again. Stir in the blended mixture. Continue cooking, and stirring constantly, until the soup simmers and thickens, 2 to 3 minutes.
- Turn off saute mods and set the pressure cooker to keep warm. Mix the cheese and stir until melted. Top individual servings with additional cheddar cheese. Serves 6.
Nutrition
Serving: 1 serving | Calories: 487kcal | Carbohydrates: 49g | Protein: 19g | Fat: 25g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 69mg | Sodium: 1172mg | Potassium: 1071mg | Fiber: 3g | Sugar: 7g | Vitamin A: 774IU | Vitamin C: 13mg | Calcium: 425mg | Iron: 2mg