Instant Pot Potato Cheese Chowder

3 pounds russet potatoes, peel, cut in small cubes

1 cup better than boullion

2cups beef stock

2 tsp seasoned salt

2 tsp garlic powder with parsley

1 medium onion chopped small

½ cube of butter

Fresh ground pepper

1 ear of corn, cut from the cob

½ to 1 cup of broccoli florettes cut as small as possible.

¾ cup cream

⅓ cup whole milk

1 cup cheese of your choice. I used sharp cheddar & Colby mixed.

Add potatoes, onions, broths, seasoning & butter to pot. Stir a bit.

Cook on High for 6 minutes. Quick Release.

Open pot & blend with emersion blender to consistency you like.

Add corn, broccoli, cream, milk & cheese. Stir until blended.

Put lid back on & let sit for 5 minutes.

Serve with ground pepper.

Would be good topped with bacon, sour cream, cheese.

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