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Ingredients
2 Pounds red potatoes, scrubbed & cubed
3 Cups chicken broth
2 Large carrots, peeled & sliced
2 Celery ribs, chopped
1 1/2 Teaspoons salt
1 Teaspoon minced garlic
1 Teaspoon dried parsley
1/2 Teaspoon dried thyme
1/4 Teaspoon onion powder
1 Pinch black pepper
1 Cup evaporated milk or light cream
2 Tablespoons corn starch
For Garnish
Cheese, grated
Green onions, chopped
Bacon, chopped
Instructions
Add cubed potatoes to the Instant Pot.
Add broth, carrots, celery, salt, garlic, parsley, thyme, onion powder and pepper.
Put the lid on, turn the valve to sealing and select Manual, high pressure, for 3 minutes.
Once the cook time is over, do a gradual quick release by slowly open the valve to release the pressure.
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 and serve with desired garnishes.