(Outback Steakhouse Copycat)
– Butter – Onion – Garlic – Cornstarch – Chicken stock – Potatoes – Salt – Pepper – Half & half – Cheddar cheese – Bacon – Scallions
Set Instant Pot to Saute and melt butter. Add in onions and garlic and stir.
Add the liquid & Potatoes
Add the potatoes and pour in the chicken stock.
Pressure cook for 15 minutes and allow a 10 minute natural release.
Make it creamy
Remove the lid and set the Instant Pot to saute. Add the half & half and cheese.
Garnish and serve.
Stir the soup and allow the cheese to melt. Serve with chopped bacon and scallions.
FOR THE FULL RECIPE