This Instant Pot Potato Soup is creamy, comforting, and so easy to make! It's loaded with potatoes and a few veggies just for good measure 😉 It is the ULTIMATE comfort food and my favorite soup!
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.
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!
Store: Store Instant Pot Potato Soup in an airtight container in the refrigerator for 2-3 days. Allow it to cool to room temperature before putting it in the fridge.
Freeze: Freeze this soup without the cream in it if you use cream (cream can tend to separate weirdly when you defrost it). Make the soup as instructed but without the cream. Cool it completely, then store it in the freezer for up to 3 months. Thaw it completely in the fridge, warm it on the stove or in the microwave, add the cream, and then serve with your toppings.