Electric Pressure Cooker Potato Soup
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!
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
- 2 cups milk
- 3 Tablespoons butter
- 3 Tablespoons flour
- 1 cup milk
Instructions
- 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.
Notes
- 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.