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By :The Instant Pot Bible by Bruce Weinstein |
Course | Breakfast |
Cuisine | Modern |
Difficulty | Easy |
Browse Category | Breakfast, Kid-Friendly |
Duration | 30-60 min |
Cooking Technique | Max Pressure Cook, Pressure Cook |
Main Ingredient | Bell Pepper, Ham, Potatoes |
Prep Time | 10 minutes |
Cook Time | 30 minutes |
Servings |
4-6 servings
|
Ingredients
|
Beyond
• For a 3-quart cooker, you must use 1 cup broth and halve the remaining ingredients.
• For an 8-quart cooker, you must increase all the ingredients by 50 percent.
• Substitute corned beef for the ham—or get fancy and substitute shredded, skinless boneless duck confit.
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I followed the recipe exactly and it turned into soup. Not really what I wanted for breakfast this morning.
Tastes ok, but chicken stock is to much. Potatoes got smushi before had a chance to brown them.
Made this morning. Read the reviews first so i redeced the liquid to 1 cup broth. Sill found it soupy until I sauted. I would make again but I would peel the potatoes and add a few more and a chopped carrot. Definately had good taste.
I liked the recipe taste, but would probably cook just potatoes in IP and fry it up on the stove, minus chicken broth, because mine turned to mush.
3 stars for flavour however i have to agree with the comments about too much broth. I decreased it to 1/2 cup and used baby potatoes. It was still a little mushy. Love the concept but will probably monkey around with it a bit
Followed the recipe, and per other reviews, decreased the broth amount to 1 cup. Turned into mush, and burned and stuck to the pot.
No way this was tested before they published the recipe. The amount of liquid make soup.
Hi Eerickson16,
The recipe states to simmer off all the liquid after pressure cooking.
Just because I had stadium brats, I used them cut up and did not add the additional salt. Quite good!
Too mushy.
Too much liquid used
I have to concur with the others who note this is too liquidy. I made it according to the directions, including simmering off the liquid. But it took over 30 minutes to simmer off, and while it was simmering the potatoes kept cooking, until the liquid was a thick, starchy mixture about the consistency of pea soup. At this point the pot was really burning on the bottom so I had to stop simmering.
Now, to be fair, it was delicious. But the texture was somewhat unattractive, thick and pasty. The next time I try this (and I will try it again, it’s that good) I think I’ll use half the liquid, or less. Whatever the minimum is to generate steam pressure, as the vegetables give off quite a bit of water during cooking.
Best potato soup ever! I used 1 cup of chicken broth & it was the perfect consistsncy for a potato soup.
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