Kathy's Instant Pot Potato Soup

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 465.6
  • Total Fat: 11.6 g
  • Cholesterol: 37.4 mg
  • Sodium: 1,772.5 mg
  • Total Carbs: 75.2 g
  • Dietary Fiber: 6.8 g
  • Protein: 16.3 g

View full nutritional breakdown of Kathy's Instant Pot Potato Soup calories by ingredient
Report Inappropriate Recipe

Submitted by:


Flavorful and easy to make Flavorful and easy to make
Number of Servings: 4


    1 large Onions, raw
    2 cloves Garlic
    1 tsp Thyme, ground
    6 serving Russet Potatoes (1 serving = 1 medium potatoe) (by CAPER75)
    4 cup (8 fl oz) Chicken Broth or Bouillon
    .25 serving 2 percent milk 1 cup
    2 tbsp Argo 100% Pure Corn Starch
    12 fl oz Milk, canned, evaporated
    2 serving Land O Lakes, Light Butter, Salted, 1 Tbsp
    0.25 tsp Celery Salt (by STACYCAIN20)
    1 dash Salt
    1 dash Pepper, black


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 Manual, 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, add 1 12 oz can of evaporated milk and let boil about 5 minute, stirring constantly. Season with salt and pepper to taste.

Serving Size: Makes 4 1 cup bowls

Number of Servings: 4

Recipe submitted by SparkPeople user WAUPEETIEFARMS.

Rate This Recipe