Place your onion, garlic and olive oil into the Instant Pot. Place on the sauté setting and sauté until the onions have gone soft.
Peel and dice the potatoes and thinly slice the sausages and add these too. Stir and add a little more olive oil if needed.
Slice the bacon into chunks and add this too.
Add the seasoning and cook for a couple more minutes.
Add the stock and place on the soup setting for 10 minutes. Remember to turn the valve to sealing to start the pressure cooking process.
When it has beeped manually unlock the valve and allow the steam to come out and the pressure to return to normal.
The stock water should be drained away thanks to the potatoes but if it hasn’t drain it in a sieve.
In a mixing bowl (or a paella or large serving dish) add a little bit more herbs and mix in the soft cheese and Greek yoghurt.
Notes
When I make the stock I mix boiling water with one vegetable OXO cube for the best results.When serving add some more basil and rosemary as it will enhance the flavour.I also like to grate some cheddar cheese over the potatoes. This of course is optional and it makes it taste AMAZING!For the best vegetable stock in your recipes I would recommend Kettle & Fire. Unfortunately they are not available in the UK so if you are UK based I would use OXO cubes.
Nutrition InfoPlease Note: Nutrition values are our best estimate based on the software we use at Recipe This and are meant as a guide. If you rely on them for your diet, use your preferred nutrition calculator.
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