Instant Pot Potato Soup - made HEALTHIER! | The Recipe Rebel

cream

🥗Healthier: coconut milk

💰Cheaper: milk

Coconut milk is lower in calories and adds a unique flavor.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and provides good fats.

Turn the Instant Pot to saute and add the oil. Add the onions and cook, stirring often, until starting to brown.

Add the salt, garlic, parsley, thyme and pepper. Stir and cook one minute. Turn the Instant Pot off, and add the broth, scraping the bottom with a wooden spoon to remove any browned bits.

Slice and cut potatoes into 1cm cubes and add to the Instant Pot.

Add carrots and celery. Put the lid on, turn the valve to sealing and select Manual, high pressure, for 3 minutes.

It will take about 20 minutes total, including the time it takes to build pressure. Once the cook time is over, do a gradual quick release by slowly open the valve to release the pressure. You don’t want to let it all release at once or it could sputter and foam.

When the lid is off, turn the Instant Pot to saute. Whisk together the evaporated milk and corn starch and stir into the soup. Cook and stir until thickened. Season with salt and pepper to taste. Serve.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens