This was my first time winging it for the instant pot! I felt brave. It was delicious.
It was loosely based on a crockpot potato soup I've been making for years but now adjusted for my instant pot!
|I took this photo before putting cheese on top!|
1-2 TB of olive oil
1/2 tsp of chopped garlic (I use the jar kind, like this)
8 oz of pancetta (2 packages)
5-6 russet potatoes, cut into 1/2 inch cubes (you can use another kind but you might need more if they are smaller)
1 quart of chicken broth
1/2 head of broccoli chopped (could omit if you don't like it, I added it to sneak in some veggies)
1/4 tsp of celery seed
pepper to taste (I didn't add salt because the pancetta is salty, you can if you want it saltier)
4 oz of cream cheese, cut into small cubes
cheddar cheese for garnish (optional but yummy!)
Turn on your instant pot and set to saute on high temperature. Add olive oil to pot and when it's warm add the garlic. Saute garlic for 1-2 minutes and add pancetta. Cook the pancetta 5-7 minutes until fully cooked. Add the chicken broth, potatoes, broccoli, celery seed and pepper to the pot. Ensure there is enough liquid to cover the contents of the pot and if not add additional broth or water. Turn the instant pot to pressure cook on high temperature and set the time for 12 minutes. Make sure the vent is set to sealing.
After the pressure cooking is finished do a quick pressure release. When the pressure has released, change the pot back to saute and add the cubes of cream cheese, stirring as you do so. Allow soup to simmer for 4-5 minutes to melt the cream cheese into the soup, then serve with shredded cheese on top!
Note: I used a 6 qt instant pot.