Prep time: 15 mins Cook time: 18 mins Servings: 6
1 can/box cream of chicken soup
1 tbs butter
1 medium onion, diced
3 cloves garlic, minced
3 cups chicken broth
7-8 medium sized russet potatoes, peeled and chopped into 1 inch cubes
Salt and black pepper to taste
1 cup milk
1 tablespoon flour
2 cups shredded cheddar cheese
5-6 slices bacon (cooked and chopped)
sliced green onions
shredded cheddar cheese
Using your Instant Pot, put butter and turn on the “sauté” button. When the butter is already melted, toss in the onions for 2-5 mins until soft then put garlic and cook for an additional one minute until fragrant. Stir constantly so that garlic does not burn.
Put in the chicken broth, cream of chicken soup, potatoes, salt, and pepper to the pot, and stir well. Place the lid on the Instant Pot and turn the vent valve to “sealing.” Cook over manual high pressure for 10 minutes, then quick release the pressure.
On a small bowl, stir together the milk and flour to create a slurry and set aside.
When the steam has completely released and the pin has dropped on the lid, open the lid and stir in the milk and flour mixture. Turn the pot to sauté and cook the soup for 4-5 minutes, until thickened. Stir in the 2 cups of cheddar cheese and stir until melted.
Serve hot with chopped bacon, green onions, and more cheese.