Everything you love about baked potatoes in soup form…cheese, bacon, sour cream, green onions and potatoes. Basically a cheesy potato soup recipe that you can make in your electric pressure cooker. Instant Pot Recipes Family Healthy, Instant Pot Chicken, Instant Pot Ribs, Instant Pot, Instant Pot Recipes Beef, Instant Pot For Beginner, Instant Pot Recipes, Instant Pot Recipes Chicken
Prep time:
Cook time:
Total time:
Yield: 2 Servings
Ingredients: 1 1/2 pounds potatoes, red, yellow or Russets (see picture below for what that looked like in the bottom of my IP) 1/4 cup butter 1/4 cup flour 3/4 tsp salt 1/2 tsp pepper And many more.
Instructions:
First. If using red or yellow potatoes, scrub them clean. If using Russet potatoes, peel them. Pour 1 cup of water in the bottom of your Instant Pot and then place trivet in the bottom. Place potatoes on top of the trivet.
And then, Cover the Instant Pot and lock the lid. Make sure valve is set to “sealing.” Set the pressure cook button (mine says manual) for 10 minutes on high pressure for red or yellow potatoes and 20 minutes for russets. When the timer beeps carefully move the valve to “venting” to let the pressure release. When you can, remove the lid.
Next step is, Remove the potatoes and set aside. Discard the water. Turn the Instant Pot to the saute setting on “less.” Melt the butter. Once butter is melted whisk in one tablespoon of flour at a time until you get a creamy, lump-free roux. Add in the salt and pepper. Let it start to bubble, whisking constantly.
Tidak ada komentar
Posting Komentar