Instant Pot Potato Bacon Chowder
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 8
- 1 clove garlic minced
- 1 cup heavy cream
- 1 teaspoon ground black pepper
- 4 cups chicken stock
- 1/2 cup whole milk
- 5 lbs. russet potatoes peeled and cubed
- 3 stalks celery sliced thin
- 1 large onion small diced
- 1 lb. bacon fried crisp and rough chopped
- sour cream shredded cheddar cheese and diced green
- 1 tablespoon seasoning salt (i used country bob’s)
- Carbohydrate 61.0230145445656 g
- Cholesterol 27.769375032053 mg
- Fat 8.70968181944744 g
- Fiber 4.00812537404917 g
- Protein 12.6531104542512 g
- Saturated Fat 4.29808936376665 g
- Serving Size 1 1 Serving (613g)
- Sodium 376.011511859827 mg
- Sugar 57.0148891705165 g
- Trans Fat 0.561685778719558 g
- Calories 367 calories
1. Place potato chunks into inner pot of pressure cooker 2. Add celery, onion, garlic, seasoning salt, pepper and butter. Stir to combine.onions Potato Bacon Chowder 3. Add bacon and chicken stock to pot and then stir to combine. 4. Place the lid on the Instant Pot slow cooker and lock it into place. 5. Push the Manual mode button and set the timer for 5 minutes. 6. Quick-release the steam from the pressure cooker. 7. When steam is fully gone, remove the lid of the slow cooker. There should still be liquid in the pot with your veggies. 8. Use a potato masher to crush vegetables, resulting in a thick, semi-smooth mash. Leave a few bigger chunks of potato in for texture. 9. Add cream and whole milk, stirring to incorporate 10. Serve hot and steaming, topped with sour cream, shredded cheddar and sliced green onion.
