Instant Pot Potato Soup Recipe

This instant Pot Potato Soup is creamy, comforting, and loaded with chunks of potato and a few veggies just for accurate degree it's miles the final consolation meals and my very favourite soup!

Despite the fact that I’m no longer a huge veggie eater, i will consume pretty much anything in soup. The manner the flavors combo collectively just make everything flavor first-rate!

I have other favorites — Slow Cooker Cheeseburger Soup, Thai Red Curry Noodle Soup, Carrot Soup Recipe, and this Vegetable Beef Soup which is perfect for early fall!

But potatoes are my love language — they’re creamy, and chunky, and hearty, and although they now and again get a awful rep, they’re healthy and full of lots of precise things, too.

INGREDIENTS:

• 2 lbs red potatoes about 6 medium
• 3 cups low sodium chicken broth
• 2 large carrots peeled and sliced
• 1 rib celery chopped
• 1 1/2 teaspoons salt
• 1 teaspoon minced garlic
• 1 teaspoon dried parsley
• 1/2 teaspoon dried thyme
• 1/4 teaspoon onion powder
• 1 pinch black pepper
• 1 cup evaporated milk (or light cream)
• 2 tablespoons corn starch
• cheese, green onions, and bacon for garnish

INSTRUCTIONS:

1. Slice and reduce potatoes into 1cm cubes and add to the instant Pot.
2. Upload broth, carrots, celery, salt, garlic, parsley, thyme, onion powder and pepper. positioned the lid on, turn the valve to sealing and pick guide, high pressure, for three minutes.
3. It'll take about 20 minutes overall, together with the time it takes to construct pressure. as soon as the cook time is over, do a slow short launch by slowly open the valve to release the pressure. You don't want to permit it all launch straight away or it could sputter and foam.
4. While the lid is off, flip the on the spot Pot to saute. 
5. Whisk collectively the evaporated milk and corn starch and stir into the soup. cook dinner and stir till thickened. Season with salt and pepper to flavor. Serve.

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