Loaded Potato Soup

Loaded potato soup 

• 2-3 Tbsp Chef Shammy garlic butter
• 2 lbs baking potatoes (2 big), peeled & diced
• 1 can chicken broth
• 1 can creamed corn
• 3/4 C. Whole milk, full fat
• 1 C. shredded monterey jack or cheddar cheese
• 1/2 cup bacon pieces
• 2 tsp kosher salt, to taste (20 turns)
• 1/4 tsp pepper, to taste (10 turns)
• Garnish with green onion, sour cream, or bacon.

Melt butter and cook garlic until fragrant 

Add potatoes, broth, and corn

Set to pressure cook for 10 minutes

Quick release and immersion blend, leaving potato chunks

Mix in milk, half the cheese, and bacon. Salt and pepper to taste. 

Serve with garnishes 

My Best Pot Roast

My Best Pot Roast
4 servings 

Ingredients

3lb beef chuck cross rib boneless, even thickness

1 tsp salt per side

Pepper evenly sprinkled 

1 packet onion soup mix

1 beef bullion

2 cups water

1 small pack baby carrots

4TB butter

1/3c flour 

Roast drippings from above

Directions

Season roast with salt and pepper

Set Instant Pot to Sauté high, sear 5 min per side with a drizzle of olive oil

Top roast with onion soup mix. 

Add water and bullion cube to the sides

Change IP to Slow Cook High for 4.5 hours, leaving vent open

Add carrots and Pressure Cook for 4 minutes, quick release steam

Remove roast and carrots to plate and tent with foil 

Pour drippings into 2 cup measuring Pyrex, pour fat off top and strain out onions as desired

Change IP to Sauté low, melt butter until  bubbling. Add flour, whisking out all the lumps while cooking for 1 minute. 

Slowly whisk in beef broth until combined. May need to add some hot water until desired consistency is reached.
Return gravy to bowl

Serve with mashed potatoes