Instant Pot Potato Soup


5 lb russet potatoes, peeled and sliced

1 cup celery, sliced

1/2 cup carrots, diced

1 cup yellow onion, diced

4 tbsp butter or vegan substitute

3 cloves garlic (minced)

4 cups vegetable broth

2 tsp black pepper

2 cups milk

Optional toppings:

Green onions (sliced)

Shredded cheese

bacon bits


Add the potatoes, celery, butter, onion, garlic, carrots, broth, and pepper to your instant pot.

Cover the with the lid and set the pressure valve to the ‘Sealed’ mode.

Press the ‘Manual’ button and adjust the cooking time to 5 minutes at high pressure.

When completed, do a quick pressure release by setting your instant pot to the ‘Venting’ mode.

Puree with an immersion blender until smooth.

Add 2 cups milk and top with green onions, cheese, or  bacon.

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