Instant Pot
Potato Soup
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This
Instant Pot Potato Soup
is brimming with spicy south of the border flavors. Hearty, chunky satisfying soup with a rich and creamy broth. It’s easy and delicious!
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Saute Bacon
Add the halved bacon pieces. Sauté until cooked through and slightly crisp. Remove bacon and reserve 1 tablespoon of the bacon fat in the Instant Pot.
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1
Add Celery & Onion
Add the celery and onions and sauté for 3 minutes.
2
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Combine Filling
Add the garlic and cook for another 1-2 minutes until softened. Turn off the Sauté function.
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3
Add Potatoes
Next add the corn and potatoes to the pot, followed by the jalapeños, salsa, green chilies, and seasonings.
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4
Add Broth
Pour broth into the pot and lock the lid. Seal the valve and select manual HIGH PRESSURE for 10 minutes.
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5
Whisk Cornstarch
In a small bowl, whisk the cornstarch into the milk. Set aside.
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6
Add Cream Cheese
Cut the cream cheese into chunks and drop into the hot soup. Add the milk mixture into the pot and mix well.
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7
Serve & Enjoy
Serve soup warm, topped with shredded cheese, bacon crumbles and sliced green onion.
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8
Easy, Simple, Delicious!
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