Instant Pot Potato Soup

 

3 pounds russet potatoes, peeled and diced into 1/2" cubes
1 medium yellow onion, diced
48 ounces chicken broth
½ tsp garlic powder
½ tsp seasoned salt
½ tsp pepper
pinch of parsley
⅓ cup flour
2 cups heavy whipping cream, divided
1 cup grated parmesan cheese
12 strips bacon cooked and crumbled
2 TBS fresh minced parsley

INSTRUCTIONS

1.  In a 6-quart instant pot (or pressure cooker), place potatoes, onion, chicken broth, garlic powder, seasoned salt, pepper, and parsley. Lock lid, make sure vent is closed. Using the manual setting, on high pressure, set time for 15 minutes. When finished cooking, quick-release pressure.

2.  In a small bowl, mix together 1/3 cup flour and 1/2 cup cream until smooth. Switch the setting on your Instant Pot to saute, and adjust the heat to low, then mix in flour and cream mixture. 

3.  Stir in 3/4 cup cheese, bacon, and remaining cream. Stir for 6-8 minutes until the soup starts to thicken. 

4. Top each individual serving of soup with a sprinkle of parmesan cheese and sprinkle of fresh parsley.

from Six Sister's Stuff