Cheddar, Broccoli, and Baked Potato Chowder

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Ingredients
  • 2 tbsp. butter
  • 1 cup onion, chopped
  • 3 garlic cloves, minced
  • 1 tsp. salt
  • 1 tsp. black pepper
  • ½ tsp. crushed dried thyme
  • 2 lb. russet potatoes, peeled
  • 32 oz. low-sodium chicken stock
  • 2 cup broccoli, chopped
  • 1 cup cheddar cheese, shredded, plus ½ cup for topping
  • 8 oz. sour cream
  • 4 bacon slices, cooked, crumbled
  • Green onion, sliced, for serving
  • Hot pepper sauce, for serving
Instructions
  • Place a 6-qt Instant Pot on Sauté, Normal/Medium setting, then add the butter.
  • When melted, add the chopped onions and minced garlic and cook until softened. Stir in salt, pepper, and thyme.
  • Add the potatoes and chicken broth to the pot. 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 a 15-minute natural release, then carefully quick-release the rest of the pressure.
  • Mash the potatoes slightly for a chunky texture.
  • Stir in the broccoli, 1 cup of cheddar cheese, and sour cream, cover and let mixture stand 5 minutes.
  • Ladle into bowls and top with the remaining cheese, bacon, green onions, and hot pepper sauce (if using).
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