Instant Pot Sweet Potato and Cheese Soup


2 T butter

1 Onion, chopped

32 ounce carton chicken broth

1 tsp Salt

1/2 tsp Black pepper

1/8 tsp Red pepper flakes

2 T Fresh Parsley

3 cups Sweet potatoes, peeled and diced

3 cups red potatoes, diced

2 T Cornstarch

2 T Water

3 ounces cream cheese

1 cup Shredded cheddar cheese

2 cups Half and half

1 cup Corn

6 slices Cooked bacon



Pre heat pot by pressing the sauté button.

Add sliced onion and butter, cook until tender

Add 1 can of chicken broth, salt, read and black pepper with the parsley leaves.

Put the steamer basket in the pot and place the sweet potatoes in it, cover the pot, and manually set the timer to 2 minutes

After 2 minutes, do a quick pressure release, open and remove the steamer basket and pull out the potatoes.

Put the red potatoes in the steamer basket and set the pot to cook at high pressure for 4 minutes.

After the four minutes, do a quick pressure release and remove the potatoes.

Combine the corn starch with two table spoons of water.

Pour into the pot and stir constantly

Add the cubed cream cheese and shredded cheese.

Stir until cheese is melted, then add the half and half, corn kennels and crumbled bacon and potatoes.

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