Cooking under Pressure
Chipotle Cheese Potato Soup with Fresh Summer Corn | 6 to 8 servings
COOK TIME (UNDER PRESSURE) 15 minutes
Potato soup is on our dinner table often due to its ease of preparation, low cost and the fact that everyone in my family loves it. This recipe ups the flavor ante with chipotle, cheese and fresh corn. It’s perfect for your Instant Pot because you don’t have to bake the potatoes separately.
½ lb bacon, sliced into largepieces
½ medium-sized sweet onion, chopped
3 tbsp flour
4 cups low-sodium chicken broth
3 lb red potatoes, quartered
2 ears fresh corn, kernels removed and cobs discarded
2 cups whole milk
1½ cups shredded cheddar cheese
¼ cup adobo sauce from a can of chipotle peppers
1 tsp coarse salt, or to taste
1 tsp freshly ground black pepper, or to taste
Shredded cheddar cheese, Sour cream, Chopped green onion
and Fresh chopped cilantro
1. Press “Saute” to preheat your Instant Pot. When the word “hot” appears on the display, cook the bacon until browned and crispy, about 8 minutes. Remove with a slotted spoon and set aside. Add the onions and cook until soft, about 5 minutes. Whisk in the flour and cook 1 minute.
2. Slowly whisk in the chicken broth, stirring to combine, then add the potatoes. Close and lock the lid of the Instant Pot. Press “Manual” and adjust the timer to 15 minutes. Check that the cooking pressure is on “high” and that the release valve is set to “Sealing.”
3. When the time is up, open the Instant Pot using “Quick Pressure Release.” Using a potato masher, mash the potatoes to thicken the soup to your desired consistency. Add the corn to the pot, then stir in the milk, cheese and adobo sauce until the cheese is melted and the soup is smooth. Season your soup generously with salt and pepper. Crumble the bacon over the top, then add desired toppings.
SLOW COOK INSTRUCTIONS Instead of pressing “Manual” on your Instant Pot, use the “Slow Cook” setting. Cook on “low” for 5 to 6 hours or “high” for 3 to 4 hours, then continue with the remaining steps.
Reprinted with permission from Weeknight Cooking with Your Instant Pot by Kristy Bernardo, Page Street Publishing Co. Photo credit: Becky Winkler.