Cheddar, Broccoli, and Baked Potato Chowder

By: Meredith OperationsCorp

Cheddar, Broccoli, and Baked Potato Chowder
cuisine icon Cooking Technique
Pressure Cook, Saute
cuisine icon Keywords
6 servings, butter, clove garlic minced, cook 25 min, cooked, cup broccoli chopped, cup cheddar cheese shredded, cup onion chopped, featured, green onion sliced as needed, hot pepper sauce as needed, lb russet potato peeled, Meredith OperationsCorp, oz low sodium chicken stock, oz sour cream, prep 15 min, pressure cook, saute, slice bacon crumbled, tsp black pepper, tsp dried thyme crushed, tsp salt

prep icon Prep Time
15 min
cook icon Cook Time
25 min

serving icon Servings
6 Servings
Ingredients
  • 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
Instructions
  • 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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