This Electric Pressure Cooker Potato Soup has all the flavor of making it on the stove top but takes a fraction of the time. Using your Instant Pot, this soup can be on the table in no time!
Entree, Main Course, Soup
electric pressure cooker potato soup, instant pot potato soup, instant pot potato soup without heavy cream
5medium potatoespeeled and chopped
110.5 oz. can cream of celery soup
118.8 oz. can New England clam chowder
1/8teaspoonthymeor poultry seasoning
Combine, potatoes, onion, celery and water in an electric pressure cooker, and cook according to the manufacturer's instructions (ours called for 5 minutes on high pressure using the quick release valve).
Add celery soup, clam chowder, salt, thyme and celery seed; cook on the simmer setting until heated through. Once warmed, add 2 cups milk.
In a small saucepan, melt butter; mix in flour and stir until smooth. Stir in 1 cup of milk gradually, and cook until thickened, stirring constantly.
Add flour mixture into hot soup.
Cook until soup is thickened, stirring constantly.
This recipe is easily adaptable back to stove top. Cook the potatoes the old fashioned way by boiling on the stove.
Swap thyme with poultry seasoning, if desired.
Our version of instant pot potato soup does not have heavy cream. Instead, it is thickened with a roux.