Instant Pot Potato Soup Copycat

A delicious Instant Pot Potato Soup inspired by Outback Steakhouse, creamy and loaded with hearty vegetables, cheese, and bacon. Perfect for a cozy meal!

Ingredients:

• 6 cups potatoes, peeled and diced
• 1/2 cup onion, finely chopped
• 1/2 cup celery, finely chopped
• 1/2 cup carrots, finely chopped
• 3 cups chicken broth
• 1 cup water
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1/4 cup unsalted butter
• 1/3 cup all-purpose flour
• 2 cups whole milk
• 1 cup sharp cheddar cheese, shredded
• 1/2 cup sour cream
• 1/4 cup green onions, sliced
• 1/4 cup bacon, cooked and crumbled

Instructions:

Place potatoes, onion, celery, carrots, chicken broth, water, salt, black pepper, and garlic powder in the Instant Pot

Close the lid, set the valve to sealing, and cook on high pressure for 5 minutes

Once done, perform a quick release, and open the lid carefully

In a separate saucepan, melt butter over medium heat

Stir in flour to create a roux

Gradually whisk in milk until the mixture thickens

Stir in the cheddar cheese until smooth and creamy

Pour the cheese mixture into the Instant Pot with the cooked vegetables

Stir well

Add sour cream and adjust seasoning if needed

Cook on saut mode for an additional 5 minutes, stirring occasionally

Serve the soup hot, garnished with green onions and bacon crumbles