Instant Pot Creamy Potato Soup
Instant Pot Creamy Potato Soup
Author: Neliza Ly
Ingredients:
- 2 tbsp. unsalted butter
- 3 cloves garlic, minced
- 1 shallot, diced
- 3 stalks celery, sliced
- 2 carrot, diced
- 4 – 5 pcs. (2.5 lbs.) Russet Potatoes, peeled and diced
- 4 cups chicken broth
- 1 can cream of chicken
- ¼ tsp. salt
- ¼ tsp. ground black pepper
- ¼ tsp. coriander seeds grind
- 2 tbsp. all-purpose flour
- ½ cup 2% milk
- 2 cups shredded mild cheddar cheese
- Garnish: green onion, extra cheese
- In a pot, place carrots, celery, potatoes, garlic, shallot, pepper, coriander salt and unsalted butter. Pour cream of chicken and broth and mix well.
- Set the Instant Pot on Manual Mode, High Pressure for 5 minutes, 25 mins NPR.
- Switch to sauté mode. Mix milk and flour and add into the soup. Cook for 3 minutes. Add cheese and stir until melted.
- Serve with green onions or scallion and some cheese.
- Enjoy.
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