Instant Pot Potato Soup
Ingredients
2 tablespoons butter
1 large onion chopped
2 cloves garlic minced
1 teaspoon fresh thyme leaves
6 large russet potatoes peeled and diced
4 c. low-sodium chicken broth
1 c. plus 2 tbsp. milk divided
2 tablespoons cornstarch
1/2 c. heavy cream
Kosher salt
Freshly ground black pepper
Shredded cheddar for serving
Chopped cooked bacon for serving
Freshly chopped chives for serving
Directions
Set Instant Pot to Sauté function and melt butter. Add onion and cook until soft, 5 minutes, then add garlic and thyme and cook until fragrant, 1 minute more.
Add potatoes and broth and place lid on Instant Pot. Set to Pressure Cook on High and set time for 8 minutes. Once finished, turn valve to quick release.
In a small bowl whisk together 2 tablespoons milk and cornstarch to make a slurry.
Remove lid from Instant Pot and set to Sauté function again. Pour in slurry, remaining 1 cup milk, and heavy cream and let boil about 5 minutes, stirring constantly. Season with salt and pepper to taste.
Garnish with cheddar, bacon, and chives before serving.