Cheddar, Broccoli, And Baked Potato Chowder

2 tbsp butter 1 cup onion chopped 3 clove garlic minced 1 tsp salt 1 tsp black pepper ½ tsp dried thyme crushed 2 cup broccoli chopped 8 oz sour cream 1 cup cheddar cheese shredded


4 slice bacon crumbled, cooked green onion sliced as needed hot pepper sauce as needed ½ cup cheddar cheese shredded 2 lb russet potato peeled 32 oz low sodium chicken stock


Turn on your 6-quart Instant Pot and set it to the "Sauté" mode on the normal or medium setting.

1. Put some butter into the pot and let it melt.

Heat Put each half with the cut side up in the cooking pot. If your pot is too small, cook each half separately. up the air fryer to 400°F / 205°C.

Add chopped onion and garlic and cook them until they get soft.

Put in some chopped potatoes and chicken broth. Scrape the bottom of the pot with a spoon to get any browned bits.

Close the Instant Pot lid and set it to Pressure Cook on High for 10 minutes.