Instant Pot Instructions

1. Turn Instant Pot to saute setting. When display says HOT add in the butter or oil. Add in the sausage and brown for a couple of minutes. Add in the onions and saute for another couple minutes.
2. Pour in the broth and scrape bottom of pot so that nothing is sticking.
3. Add in the potatoes, garlic powder, pepper and smoked paprika.
4. Cover Instant Pot and secure the lid. Set manual/pressure cook button to 5 minutes on low pressure (or you can use the soup button).
5. When time is up you can move the valve to venting right away or wait 5 minutes. Remove the lid.
6. Ladle a cup of the hot broth into the half and half to temper it and then stir it into the pot.
7. In a small bowl stir cornstarch together with 2 Tbsp cold water. Turn Instant Pot to saute setting. Stir in the slurry to thicken the soup. Let it thicken for a couple of minutes and then turn off the saute setting.
8. Stir in the cheese and let it melt.
9. Ladle into bowls and serve.

Slow Cooker Instructions:

1. Heat a pan over medium high heat. Add in the butter or oil. Add in the sausage and brown for a couple of minutes. Add in the onions and saute for another couple minutes. Transfer to the slow cooker.
2. Stir in the broth, potatoes, garlic powder, pepper and smoked paprika.
3. Cover and cook on low for 4-5 hours, or until potatoes are tender.
4. Ladle a cup of the hot broth into the half and half to temper it and then stir it into the slow cooker.
5. In a small bowl stir cornstarch together with 2 Tbsp cold water. Stir in the slurry to thicken the soup. Let it thicken on the high setting for about 10-15 minutes.
6. Stir in the cheese and let it melt.
7. Ladle into bowls and serve.