Potato Soup (Instant Pot)

Ingredients

1 TBSP olive oil
2 lbs russet potatoes; peeled and chopped
1/2 onion, sweet
8 baby carrots; chopped
1/2 tsp dried thyme (or oregano)
2 cups vegetable stock
1 1/2 cups water
1/4 tsp black pepper
1/2 tsp salt
12 oz can evaporated milk
2 tsp cornstarch
3/4 cup shredded cheddar cheese
4 slices bacon; cooked crispy

Directions

  1. Position stainless steel insert in Instant Pot and set to "saute" setting. Wait 2 minutes
  2. Add olive oil and heat up
  3. Add onion and saute for 2 minutes
  4. Add carrots and dried thyme, stir well, and saute for 1 minute
  5. Press "cancel/off" button
  6. Add potatoes and stir well
  7. Add water, vegetable stock, salt, and pepper. Stir well
  8. Close the Instant Pot lid and set value to sealing position
  9. Press "manual" or "pressure cook" button and set timer to 7 minutes
  10. Once the timer is done, press the "cancel/off" button.
  11. Wait 2 minutes
  12. Flip the value to venting position to release the pressure
  13. Once the pressure is completely released, carefully open the lid (away from your face)
  14. Whisk evaporated milk with cornstarch in a glass measuring cup
  15. Add milk/cornstarch mixture to soup and stir
  16. Let sit for 5 minutes (to thicken)
  17. Add shredded cheddar cheese and stir
  18. Spoon into bowls and top with more shredded cheddar cheese and bacon

 Tags
instant-pot