We love weed. We love cozy and comforting foods. To that end, we’re giving you a delicious, easy to make potato soup recipe for the instant pot that’s warm, hearty, and “green!”
What you’ll need:
5 medium Yukon gold potatoes, peeled and diced
1 small onion, diced
2 stalks celery, diced
6 slices thick bacon, chopped
5 cups chicken broth
6 oz. cannabis-infused butter or oil
¼ cup flour
¼ cup heavy cream
1 teaspoon salt
½ teaspoon pepper
Next you'll follow these steps:
Turn your instant pot on to the sauté setting, add just a bit of the infused butter or oil and the onion and bacon. Sauté until the bacon is cooked and the onions are transparent.
Add the celery and deglaze the pot (scrape up the browned bits).
Add the broth, the potatoes, and the salt and pepper. Lock the lid in place and seal the steam inside if your model has that feature.
Now you want to switch from sauté to the pressure cook setting, cook on high pressure for 7 minutes.
After this 7 minute cooking cycle is over let the pot sit for 10 minutes, afterward release the steam in a controlled manner so you don’t spray soup everywhere.
If using butter make sure it’s softened to the point you can mix it, now you will mix the cannabis-infused butter or oil with the flour in a small dish using a fork. Mix it until smooth.
Open the lid of your instant pot, switch it back to sauté setting, and mix in the flour and infused butter or oil until the soup is thickened.
Turn off the sauté setting once again and stir the soup thoroughly, adding the heavy cream while doing so.
All in all this simple recipe will be done in about an hour and give you around five to seven servings of delicious, cannabis-infused potato soup, a perfect way to celebrate all things Fall with a warm and hearty meal