Instant Pot Potato Soup

• servings: 4 servings
• active time: 20 minutes
• total time: 45 minutes

Ingredients

1 tablespoon canola oil

1 small onion (finely diced)

2 teaspoons salt (reduce if using salted broth)

1 teaspoon minced garlic

1 teaspoon dried parsley

½ teaspoon dried thyme

¼ teaspoon black pepper

3 cups low-sodium chicken broth

2 lbs red potatoes (about 6 medium)

2 large carrots (peeled and sliced)

1 rib celery chopped

1 cup evaporated milk (or cream)

2 tablespoons cornstarch

For garnish cheese, green onions, and bacon

Directions

Turn the Instant Pot to sauté and add the oil. Add the onions and cook, stirring often, until they start to brown.*

Add the salt, garlic, parsley, thyme, and pepper. Stir and cook for one minute. Turn the Instant Pot off and add the broth, scraping the bottom with a wooden spoon to remove any browned bits.

Slice and cut potatoes into 1 cm cubes and add to the Instant Pot.

Add carrots and celery. Put the lid on, turn the valve to sealing, and select Manual, high pressure, for 3 minutes.

It will take about 20 minutes in total, including the time it takes to build pressure. Once the cooking time is over, do a gradual quick release by slowly opening the valve to release the pressure. You don't want to let it all release at once, or it could sputter and foam.

When the lid is off, turn the Instant Pot to sauté.

Make cornstarch slurry by whisking together the evaporated milk and cornstarch, then stir it into the soup. Cook and stir until thickened.

Now it's time to season and serve. We use cooked, crumbled bacon, shredded cheddar cheese, and chopped chives or green onions for garnish. If you like, you can add extras right into the soup for more flavor!

Nutrition

• Serving Size: 529 g
• Calories: 347 kcal
• Total Fat: 10 g
• Saturated Fat: 4 g
• Unsaturated Fat: 6 g
• Trans Fat: 1 g
• Cholesterol: 19 mg
• Sodium: 1065 mg
• Total Carbohydrate: 55 g
• Dietary Fiber: 5 g
• Total Sugars: 12 g
• Protein: 13 g