Recipes
Cheddar, Broccoli, and Baked Potato Chowder
6 Servings
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).
Share:
About the chef
Dotdash Meredith
Dotdash Meredith is a leading digital and print publishing company, known for its wide range of trusted lifestyle brands. With a portfolio that includes iconic names such as Better Homes & Gardens, Real Simple, People, and Allrecipes, Dotdash Meredith delivers expert content across various categories including health, food, home, and entertainment. The company combines decades of editorial expertise with a modern digital approach, reaching millions of readers through its websites, magazines, and social platforms to inspire and inform everyday life.
View All Dotdash's Recipes
