Instant Pot Creamy Potato Soup

Ingredients

• 2 Tbsp butter
• 1 cup chopped yellow onion
• 1 cup diced celery
• 2 cans low-sodium chicken broth
• 6 cups peeled and diced russet potatoes, cut about 1/2-inch cubes
• 1 cup diced carrots
• Salt and freshly ground black pepper
• 1 1/2 cups whole milk, then more to thin as it rests as desired
• 1 1/2 Tbsp cornstarch
• 8 oz. cream cheese, diced into small cubes
• 1 cup shredded cheddar cheese
• 8 slices bacon, chopped and cooked
• Chopped green onions or parsley, optional

Directions

1. Choose the "saute" function on the Instant Pot. When the display says "hot," drop in the butter and melt it. Stir in the onions and celery, cook for 2 minutes, then hit "cancel."
2. Add the potatoes, carrots, and broth, then season with salt and pepper to taste. Push the vegetables down so they sit in the broth. Lock the lid in place, check that the valve is turned to the "sealing position," then set the pot to "manual" for 9 minutes.
3. When the cooking time ends, leave the pressure to release on its own for 5 minutes, then quick release whatever pressure is still inside.
4. In a medium bowl, whisk the cornstarch with a few tablespoons of milk until smooth. Pour in the rest of the milk and whisk again.
5. Press "cancel" on the Instant Pot, then switch it back to the "saute" setting. Add the milk mixture and cream cheese to the soup. Bring it to a boil, whisking often, and cook for about 1 minute. If you want, mash some of the potatoes right in the pot.
6. Serve warm, topped with cheddar, bacon, and green onions or parsley. The soup thickens as it sits, especially overnight from the starches, so loosen it with more milk if you’d like.