Instant Pot Potato Cheddar Chowder
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
- 1 tablespoon olive oil
- 2 carrots peeled and chopped
- 1 small yellow onion chopped
- 2 cloves garlic finely minced
- 30-32 ounces baby yellow potatoes chopped into small pieces, about 1/2”
- 3 cups low-sodium chicken or veggie broth divided
- 1 tablespoon dried parsley
- 1 teaspoon salt
- 8-10 cranks fresh-ground black pepper
- 2 cups milk any kind
- 3 ounces cream cheese lowfat or regular
- 1/3 cup all-purpose flour
- 1 cup shredded sharp cheddar cheese
- cooked crumbled bacon, chives, green onions, etc. for serving
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
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Notes
- Storage: Leftovers keep well in an airtight container in the fridge for 3-4 days.
- Recipe: Adapted from Mel's Kitchen Cafe.
Nutrition Estimate
Calories: 366 kcal, Carbohydrates: 40 g, Protein: 15 g, Fat: 17 g, Saturated Fat: 9 g, Cholesterol: 44 mg, Sodium: 646 mg, Potassium: 952 mg, Fiber: 4 g, Sugar: 8 g, Vitamin A: 3908 IU, Vitamin C: 31 mg, Calcium: 280 mg, Iron: 2 mg