Ingredients

The following ingredients have 6 Servings
  • 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

Instruction

  • 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.