This Instant Pot potato soup is creamy, hearty, and loaded with tender potatoes and veggies. Flavorful budget-friendly comfort food made with simple wholesome ingredients the whole family will love!
4cupspotatoes, peeled and cubed (about 5 potatoes)
1cupsliced carrots
½cupchopped celery
1(5-ounce) canevaporated milk(can sub for half-and-half or whole milk)
2Tablespoonscornstarch(or flour)
1cupshredded cheddar cheese
Optional toppings: Shredded cheese, Cooked and crumbled bacon, Sour cream, Green onions
Instructions
In an Instant Pot, stir together the broth, water, garlic, onion powder, parsley, salt, and pepper. Add potatoes, carrots, and celery.
Secure the lid and make sure the valve is sealed. Set to High pressure and select 3 minutes. It will take about 10 to 15 minutes to build pressure. Once the timer beeps, allow the pressure to slow release. When the float valve drops down (up to 30 minutes), carefully open the lid.
Set to the Sauté setting. In a small bowl, whisk together the cornstarch and evaporated milk. Gradually stir into the soup until thickened. Stir in shredded cheese and salt and pepper, to taste.
Ladle into bowls and serve with desired toppings.
Notes
Silky smooth. For a smoother consistency and less chunky texture, feel free to use an immersion blender to blend it even further.Storage: The soup can last in an airtight container in the fridge up to five days.