Instant Pot Potato Soup – made HEALTHIER! | The Recipe Rebel

You’ve probably heard of the Instant Pot ¯\_(ツ)_/¯

But these simple & easy to follow recipes work with any pressure cooker! All pressure cookers work on the same, simple principle: Steam pressure.

Within the sealed pot, the steam builds up therein to a very high pressure, which helps food cook much faster than other traditional methods, such as with crock pots and or ovens!

This Instant Pot Potato Soup is creamy, comforting, and loaded with chunks of potato and a few veggies just for excellent measure 😉 It is the ULTIMATE comfort food.



1 tablespoon canola oil
1 small onion finely chopped
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 big carrots peeled and sliced
1 rib celery chopped
1 cup evaporated milk (or light cream)
2 tablespoons corn starch


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.
cut 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 fast 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.

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