I made some really tasty soup this week--but of course didn't think to take photos until the very end. However, I still want to share the recipe!
I used this recipe as my guide-- from the Delish website. Click here.
But because of some dietary restrictions from one of our family members, I made little adjustments. Here's how I did our version...
In my Instant Pot, I used the sauté setting and cooked bacon (about 3 slices) and about half a bell pepper (I used an orange pepper). Then I added vegetable broth (I thought I was opening a box of chicken broth!). So since I didn't have the chicken flavor (and couldn't use bouillon cubes), I added some McCormick poultry seasoning. I also added some Italian seasoning since I couldn't use onion and garlic.
I peeled and cubed 6 potatoes and added them. Then I closed the Instant Pot and set it on high for 8 minutes.
Once it was done, I let it vent naturally for about 10 minutes and then released the pressure.
I set it back to the sauté setting and added the cornstarch slurry. I used lactose-free milk (no cream). It said to stir constantly during this phase so I was careful to do that. It thickened up nicely.
Also, it needed salt added!
The recipe recommends using an immersion blender but I don't have one (and don't plan to get one because of I know of two people who have been injured using them). So I used my hamburger/potato masher and it did a fine job! I don't mind some pieces of potato in mine.
We really enjoyed it! I did snap a photo of my daughter's bowl before it was gone. :) Not too pretty but so good. And it would have been great with shredded cheddar and some bacon on top!