1 Tablespoon butter
1 medium onion, diced
3 cloves garlic, minced
3 cups chicken broth
1 can cream of chicken soup
7-8 medium sized red potatoes, peeled and chopped into 1 inch cubes
1 1/2 teaspoons salt
1 teaspoon black pepper to taste
1 cup Whipping cream
1 tablespoon flour
2 cups shredded cheddar cheese
Sliced green onions
Shredded cheddar cheese
Add butter to the Instant Pot and turn on the saute button.
Once butter is melted, add in the onions and cook for 2 minutes until soft.
Add in the garlic and cook for one additional minute, stirring constantly so that garlic does not burn.
Add the chicken broth, cream of chicken soup, potatoes, salt, and pepper to the pot, and stir well. Place the lid on the Instant Pot and turn the vent valve to “sealing.
Set pot to manual high pressure for 10 minutes, then a 10 minute NPR. Meanwhile, stir together the cream and flour in a small bowl to create a slurry. Set aside.
Once the steam has completely released and the pin has dropped, open the lid and stir in the slurry. Turn the pot to saute and cook the soup for 5 minutes or until thickened.
Stir in the 2 cups of cheddar cheese and stir until melted. Serve garnished with chopped bacon, green onions and more cheese.