Pressure Cooker Potato Soup

This pressure cooker potato soup is special in a few ways - it's gluten-free and has a chowder-like texture. Made in less than 30 minutes!

Pressure Cooker Potato Soup

4 bacon strips cooked, fat reserved
2 Tbsp. oil preferably bacon fat
1/2 cups yellow onions diced
1/3 cup celery diced
2 1/2 tsp. salt divided
1 Tbsp. garlic minced
4 lbs. russet potatoes peeled, cut into 1/2-inch cubes
4 cups chicken broth
1 Tbsp. cornstarch
1/4 cup water
1 cup heavy cream

Cook bacon until crispy in the method of your choice. If you've never tried it in the oven, I highly recommend that. Make sure you reserve the fat!

Using the saut̩ setting РAdd 2 tablespoons of oil (preferably reserved bacon fat) to pot, along with onions, celery, and 1/2 teaspoon of salt. Cook for about 3 minutes, until onions are soft and translucent.
Next Instructions recipe:

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