- 1 onion, diced
- 4 cloves garlic, minced
- 6 cups frozen corn
- 3 potatoes, peeled & diced
- 2 cups butternut squash or pumpkin puree
- 2 chipotles in adobe, finely chopped
- 2 teaspoons kosher salt
- 1 teaspoon ground pepper
- 4 cups chicken broth
- 2 cup milk
- 2 cups shredded sharp cheddar cheese
- Cooked, crumbled bacon for garnish, if desired
In the insert of the Instant Pot, combine the onion, garlic, corn, potatoes, squash or pumpkin puree, chopped chipotles, salt, pepper, and chicken broth. Lock the lid in place and set the pressure to high and the cook time to 20 minutes. When the timer sounds, allow the soup to naturally release for 10 minutes before manually releasing any remaining pressure.
Remove the lid from the Instant Pot and add the milk. Stir well and, using an immersion blender, blend about half of the soup so that it's still a bit chunky. Stir in the shredded cheese and allow to fully melt and incorporate before serving.
Serve in bowls sprinkled with a bit of crumbled bacon on top.
- Yields: 8-10 servings
- Preparation Time: 45 minutes
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