Name: Instant Pot Potato Soup
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 1 tbsp canola oil; 1 small onion, finely diced; 2 tsp salt; 1 tsp minced garlic; 1 tsp dried parsley; ½ tsp dried thyme; ¼ tsp black pepper; 3 cups low-sodium chicken broth; 2 lbs red potatoes, cut into 1 cm cubes; 2 large carrots, peeled and sliced; 1 rib celery, chopped; 1 cup evaporated milk or cream; 2 tbsp cornstarch; Garnish: cheese, green onions, bacon

Method

Switch to sauté mode and heat the oil. Add onions and cook, stirring frequently, until softened and lightly browned.
Mix in the salt, garlic, parsley, thyme, and pepper; cook for 1 minute. Turn off the pot and pour in the broth. Scrape the bottom with a wooden spoon to dislodge any browned bits.
Add the cubed potatoes, carrots, and celery. Seal the lid and set to high pressure for 3 minutes.
Allow the pot to pressurize naturally (about 20 minutes total including heat-up). After the timer sounds, gradually open the pressure valve slowly to release steam in a controlled manner to prevent spattering.
Once the lid is removed, return to sauté mode.
Whisk together the evaporated milk and cornstarch until smooth, then add to the soup. Stir constantly until the soup thickens.
Taste and adjust seasoning as needed. Serve garnished with crumbled bacon, shredded cheese, and chopped green onions.

Notes

Reduce salt to 1½ tsp if using salted broth to avoid oversalting.

A gradual release prevents foaming and sputtering; open the valve partway and let pressure escape slowly.

Leftovers keep refrigerated for up to 4 days and can be reheated gently on the stovetop.

Calories: 347 kcal · Carbs: 55 g · Protein: 13 g · Fat: 10 g · Sodium: 1065 mg · Fiber: 5 g · Sugar: 12 g

Adapted from www.thereciperebel.com. Method summarised in Potbelly's own words; quantities and timings as published. All credit to the original author.

Instant Pot Potato Soup

Ingredients

Method

Notes

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