Ingredients
Scale
- 4 cups diced potatoes
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon Cajun seasoning
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 4 cups chicken broth
- 1 cup heavy cream
- 1/2 cup shredded cheddar cheese
- Green onions for garnish
Instructions
- Set your Instant Pot to Sauté mode and heat olive oil.
- Add chopped onion and cook until softened. Stir in minced garlic for another 30 seconds.
- Add Cajun seasoning, paprika, and cayenne pepper; mix well. Incorporate diced potatoes.
- Pour in chicken broth and stir everything together. Close the lid and set to Pressure Cook on high for 10 minutes.
- After cooking, allow a natural pressure release for 5 minutes before venting remaining pressure.
- Open the lid carefully and stir in heavy cream until smooth. Add shredded cheddar cheese and mix until melted.
- Season with salt and black pepper to taste; garnish with sliced green onions.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Pressure Cooking
- Cuisine: Cajun
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 23g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 60mg