This is one of the first things I made in my Instant Pot *(which seemed intimidating to cook with at first but now I use it daily.) It’s the first recipe I recommend when a friend wants to know a good recipe to cook in their IP, too. I have made it for the neighbors and for guests, and they always rave about it. After coming to pressure (7-10 minutes?) it only takes 5 minutes to cook!

IP Potato Bacon Chowder (Diary-free Option)

• 10-12 baseball-sized yellow potatoes, washed & cubed (up to the 9 cup marker in your insert. I don’t peel because that’s too much work! But you could peel russets too.)
• 3 stalks celery sliced
• 1 large onion, small diced (for lower FODMAP, replace with 1/3 c dried chives)
• 1 clove garlic, minced or 1 tsp dried garlic powder (omit for lower FODMAP)
• 2 tsp smoked salt or season salt (may add more to taste when serving)
• 1 teaspoon ground black pepper
• 8 cups chicken stock or enough to cover potatoes (water is ok if it’s all you have)
• ¼ cup butter (I omit for dairy free and either drizzle a TBSP of oil or just leave the fat on the top homemade organic chicken broth).
• 1 lb. bacon, cooked crisp and rough chopped (If saving money, I use half. I also reserve some for topping each serving).
• ½ cup milk (whole if not dairy free; I use original almond milk)
  Optional toppings:
• 1 cup sour cream (I’m dairy free and omit except a dollop stirred in for my family’s portions)
• shredded cheddar cheese and diced green onion for garnish
  
  Place ingredients in IP. (Sometimes I add kale or spinach too). Press manual and set for 5 minutes. Cover the spout with a towel and release the pressure. Use an immersion blender or potato masher (or heat-proof blender if you don’t have either) to blend about 90% of the potatoes into creamy goodness. Stir in sour cream and top with cheddar for those who can have dairy, then garnish with green onion and a pinch more of chopped bacon. Salt and pepper to taste.

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