Pressure Cooker Potato Soup - An Old Fashioned Potato Soup Recipe
This Electric Pressure Cooker Potato Soup has the flavors of an old fashioned potato soup but uses the updated method of using an Instant Pot. This Instant Pot creamy potato soup hits the spot on a cold day.
Servings: 8
Ingredients
- 5 medium potatoes peeled and chopped
- 1 small onion chopped
- 1 cup chopped clelery
- 2 cups water
- 1 10.5 oz. can cream of celery soup
- 1 18.8 oz. can New England clam chowder
- 1 teaspoon salt
- 1/8 teaspoon thyme or poultry seasoning
- 1/4 teaspoon celery seed
- 3 cups milk, divided
- 3 Tablespoons butter (or margarine)
- 3 Tablespoons flour
Instructions
- Combine, potatoes, onion, celery and water in an electric pressure cooker, and cook according to the manufacturer's instructions (ours called for 3 - 4 minutes on high pressure letting the pressure release naturally for 5 minutes, and then using the quick release valve).
- Add celery soup, clam chowder, salt, thyme and celery seed; cook on the simmer (or sauté) setting until heated through. Once warmed, add 2 cups milk. Be sure to stir often so it doesn't burn on the bottom.
- 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.
Notes
- Follow the instructions for your specific electric pressure cooker. For an instant pot, it says to cook cubed potatoes on high pressure for 3 to 4 minutes. Let the pressure release naturally for 5 minutes, then open the vent for the quick release method.
- 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.
- We love potato recipes. Try our 4 Ingredient Crock Pot Cheesy Potatoes and Cheesy Potatoes with Bacon.