Instant Pot Potato Soup

This Instant Pot Potato Soup is creamy, comforting, and loaded with chunks of potato and a few veggies just for good measure ;) It is the ULTIMATE comfort food and my very favorite soup!

Course Soup

Cuisine American

Keyword instant pot soup, pressure cooker potato soup, vegetable soup

Prep Time 20 minutes

Cook Time 25 minutes

Total Time 45 minutes

Servings servings

Calories 203cal

Author Ashley Fehr

Ingredients

1 tablespoon canola oil
1 small onion finely diced
1 1/2 teaspoons salt
1 teaspoon minced garlic
1 teaspoon dried parsley
1/2 teaspoon dried thyme
1/8 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 light cream)
2 tablespoons corn starch
cheese, green onions, and bacon for garnish

Instructions

Turn the Instant Pot to saute and add the oil. Add the onions and cook, stirring often, until starting to brown.
Add the salt, garlic, parsley, thyme and pepper. Stir and cook 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 1cm 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 total, including the time it takes to build pressure. Once the cook time is over, do a gradual quick release by slowly open 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 saute.
Whisk together the evaporated milk and corn starch and stir into the soup. Cook and stir until thickened. Season with salt and pepper to taste. Serve.

Video

Notes

*I've updated this recipe to include sauteed diced onions instead of onion powder. If you wish to skip the sauteeing, you can swap the onion for onion powder and throw everything in at one time.

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