Instant Pot · Pressure Cooker · soup

Bbbrrrrreeerrryyyy cold today in Texas

It is 17° here today. It is like on the scale for Texas, Extremely cold. For us here it’s like the minus degree. Anyway..you got the picture. It’s freezing! Pssttt…me and my boys love it though.

And for me and my boys, cold weather means soup day. You guess it right…Instant Pot to the rescue.

Soup potatoes it is. I still have lots of potatoes and bought more yesterday.

So I started with peeling those potatoes, cut it up in cube, throw them in the pot along with 1 celery, chopped and 1 small onion, diced plus 3 cloves of garlic chopped.  That’s the vegetable part.

Then you go to the seasonings stage..salt, pepper, chicken bouillon.

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Fat, we need fat or course, half a stick of butter into the pot. And 6 pieces of bacon, crisp them up and chopped. I like to do mine in the microwave using my Pampered Chef Ridge Baker, works everytime. Crispy bacon the way I like..err love it.

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OK last, liquid! As you all know without liquid the Instant Pot won’t get the pressure up. So 4 cups water or chicken broth in the pot. Closed the lid and vent. Press manual 6 minutes and continue watching my Quantico on Netflix.

Quiet morning here so far. Right when the Instant Pot beeped, I heard my son’s bedroom door open. Start to get busy. Quick release the Instant Pot carefully, making sure it won’t squirter hot mess as it is potatoes inside. Starch sometimes make unwanted mess. No we don’t want that.

Mashed them a little bit with leaving a bit chunks. Add 1 1/2 cups milk and 8 oz cream cheese cut up in cube. Switch the pot into low simmer and stir until the cheeses melted.

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Served with  cheddar cheese and green onion.  Some people like sour cream on top. But we, well me and my son, don’t like it. It’s so good…so perfect.

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3 lbs potatoes peeled, cubed

1 small onion chopped or diced

1 celery chopped

3 cloves garlic chopped

6 slices of bacon crisped and chopped

1/2 stick of butter

2 teaspoons salt

1 teaspoon pepper

1 teaspoon chicken bouillon

4 cups water or chicken broth.

1 1/2 cups milk

8 oz cream cheese.

Add all 1st 8 ingredients into the pot.

Closed the lid and vent, press manual 6 minutes.

Quick release when it beeped.

Mashed some of the potatoes. Switch the Instant pot to sautee low heat. You can adjust it by pressing ADJUST until it gets to low.

Add in the milk and cubed creamcheese. Stir until cheese melted. Served warm with cheddar cheese and green onion and sour cream if you like sour cream.

The judge, my 10 years old, said it is so good I can’t stop eating this. He actually had 2 bowls.

If you have not get one of those Instant Pot, get it today. It’s on sale for $99: http://ow.ly/i9T1307eL5z

 

 

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