Yield
6 Servings
Time
35 minutes
Thick cut bacon Sweet onion Celery Red bell pepper Red potatoes Corn kernels Garlic Kosher salt Smoked paprika Black pepper Chicken stock Cheddar cheese Heavy cream Basil
01
Set the instant pot to saute heat 1 tbsp of olive oil. Add the sliced bacon and cook for 6-8 minutes, or until crisp, then remove the bacon to a paper towel
add the onion, celery and bell pepper and cook for 3-4 minutes. Sprinkle in the garlic and cook for another 1-2 minutes until fragrant.
03
Add in the corn, diced potatoes, spices and chicken stock. Pressure cook on high for 10 minutes then quick releasee.
04
Transfer half of the soup to a high speed blender and blend until smooth. Pour it back into the Instant Pot with cheese, heavy cream and basil.