Instant Pot Recipes

Ingredients

• •2.5 pounds Russet potatoes
• 🧅1 halved Yellow onion
• 🥒3 stalks Celery
• 🧄4-6 cloves Garlic
• 🥣32 oz. Vegetable Broth
• •3/4 cup Half and half
• 🧀8 oz. Cream cheese
• 🧂To taste Slap ya Mama seasoning
• 🧂To taste Salt and Pepper
• 🧈3 or 4 tbsp. Butter
• •1 bag Shredded Cheddar
• •1 container Bacon bits (optional)

Instructions

1. 1Dice onion, celery, and garlic to prep. Wash, peel, and dice potatoes (keep in cold water to prevent color changing!)
2. 2Turn on Instant Pot/pressure cooker to “Sauté” and melt butter. Then add onion, celery, and garlic and sauté until onions are translucent and mixture is fragrant (about 3-5 minutes)
3. 3Add black pepper and Slap ya Mama seasoning to taste, and mix.
4. 4Add largely diced potatoes to the pot, then cover with vegetable broth. It’s important that the broth completely covers the potatoes so that everything cooks evenly. If you like a bit more spice like I do, add a few good pinches of cayenne pepper too, or a bit more Slap ya Mama seasoning!
5. 5Cover and Pressure Cook on HIGH for 15 minutes, let naturally release for 10 minutes, then quick release the rest.
6. 6Add half and half, and a diced block of cream cheese, and let melt fully. Stir occasionally. I turn the pot back to Sauté/low to help the cream cheese melt faster!
7. 7Once cream cheese is melted, use an immersion blender to make the soup as chunky or as smooth as you like. If you don’t have an immersion blender, a regular blender will work as well! If you don’t have either, use a potato masher and get to mashing!
8. 8Top with shredded cheddar cheese (and bacon bits, optional) and add a grilled cheese or cheese quesadilla on the side for dipping (again, optional- but yummy!)
9. 9Serve and enjoy- careful, it’s hot!