- 2 tablespoons butter
- 1/2 cup chopped onion
- 6 cups peeled and cubed potatoes
- 4 14 oz. cans chicken broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons dried parsley
- 2 tablespoons cornstarch
- 2 tablespoons water
- 4 oz. cream cheese, cut into cubes
- 2 cups shredded cheddar cheese
- 2 cups half and half
Select Saute and add butter to the Instant Pot. When butter is melted, add the onion and cook, stirring occasionally until the onion is tender, about 5 minutes. Add 1 can chicken broth, salt, pepper, and parsley to the onions.
Put the steamer basket in the Instant Pot. Add the diced potatoes. Lock lid in place, select High Pressure and 4 minutes cook time and start. When timer goes off, turn off pressure cooker do, a 5 minute Natural Pressure Release (NPR) then manually release any remaining pressure. Remove potatoes and steamer basket from the pot and set aside.
In a small bowl, dissolve cornstarch in 2 tablespoons water. Select Simmer and add cornstarch mixture to the pot stirring constantly. Add cubed cream cheese and shredded cheese. Stir until cheese is melted and smooth. Add remaining cans of chicken broth, half and half and cooked potatoes. Heat through but do not bring to a boil.