This creamy, flavorful Potato Cheddar Chowder is easy and quick to make in the Instant Pot, but tastes like it simmered all day long. A cold weather family favorite!
Ingredients
1tablespoonolive oil
2carrotspeeled and chopped
1small yellow onionchopped
2clovesgarlicfinely minced
30-32ouncesbaby yellow potatoeschopped into small pieces, about 1/2”
3cupslow-sodium chicken or veggie brothdivided
1tablespoondried parsley
1teaspoonsalt
8-10cranksfresh-ground black pepper
2cupsmilkany kind
3ouncescream cheeselowfat or regular
1/3cupall-purpose flour
1cupshredded sharp cheddar cheese
cooked crumbled bacon, chives, green onions, etc.for serving
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Instructions
Set Instant Pot to the sauté function, and add olive oil, carrots, onion, and garlic. Cook for 2 minutes, until beginning to soften. Add potatoes, 1 cup of the broth, parsley, salt, and pepper. Stir, cover, seal, and cook on manual/high pressure for 5 minutes.
Meanwhile, combine the remaining 2 cups broth, milk, cream cheese, and flour in a blender. Process until smooth.
When the 5 minutes is up, use the Instant Pot’s quick release function to vent steam. Open the lid, return Instant Pot to the sauté function, and stir in the mixture from the blender. Continue cooking, stirring frequently, until the soup simmers and thickens.
Add cheese and stir until melted. Serve immediately, or switch to the keep warm setting for up to an hour, stirring occasionally. Serve with extra cheese, bacon, chives, green onions, or other toppings as desired.
Video
Notes
Storage: Leftovers keep well in an airtight container in the fridge for 3-4 days.