5ounce canevaporated milk(can sub for half and half or whole milk)
2Tablespoonscorn starch(or flour)
1cupshredded cheddar cheese
Optional toppings: shredded cheese, cooked and crumbled bacon, sour cream, green onions
Combine the broth, water, garlic, salt, onion powder, parsley and pepper into the pot. Stir and then add potatoes, carrots and celery. Stir until combined.
Place the lid on and make sure the valve is sealed. Set the instant pot to high pressure and then select 3 minutes. It will take about 10-15 minutes to build pressure. Once the time is over do a slow release of the valve to remove pressure (wearing a kitchen mit).
Turn the instant pot to saute mode. Whisk together the cornstarch and and evaporated milk. Then slowly stir into the soup. Allow to thicken. Then stir in shredded cheese and salt and pepper to taste.