Cheddar, Broccoli, and Baked Potato Chowder


  • 2 tbsp butter
  • 1 cup onion chopped
  • 3 clove garlic minced
  • 1 tsp salt
  • 1 tsp black pepper
  • ½ tsp dried thyme crushed
  • 2 cup broccoli chopped
  • 8 oz sour cream
  • 1 cup cheddar cheese shredded
  • 4 slice bacon crumbled, cooked
  • green onion sliced as needed
  • hot pepper sauce as needed
  • ½ cup cheddar cheese shredded
  • 2 lb russet potato peeled
  • 32 oz low sodium chicken stock
  • Place a 6-qt Instant Pot on Sauté, Normal/Medium setting then add butter.
  • When melted, add onion and garlic and cook until softened. Stir in salt, pepper, and thyme.
  • Add potatoes and chicken broth. Scrape up any browned bits from the bottom of the pot with a spoon.
  • Pressure Cook on High for 10 Minutes . When the time is up, allow for 15 Minutes natural release, then carefully quick-release the rest of the pressure.
  • Mash potatoes slightly for a chunky texture.
  • Stir in broccoli, 1 cup of cheese, and sour cream, cover and let mixture stand 5 Minutes.
  • Ladle into bowls and top with remaining cheese, bacon, and green onions and hot pepper sauce (if using).
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