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+---
+title: Instant Pot Potato Soup
+description: Cheesy potato soup
+tags:
+- main
+- dairy
+- vegetarian
+- kosher
+---
+*Ingredients*:
+__high pressure__
+- 5 pound bag of Yukon or Russet potatoes peeled and cubed
+- 1 medium onion diced
+- 4 cloves garlic minced
+- 1 cup celery diced
+- 1/2 tablespoon dried thyme
+- 1/2 tablespoon dried oregano
+- 1/4 teaspoon red pepper flakes optional
+- 1/4 teaspoon salt
+- 1/8 teaspoon ground black pepper
+- 4 cups vegetable broth
+- 1 can 12oz evaporated milk
+
+__after high pressure__
+- 1 cup heavy whipping cream
+- 1/4 cup cornstarch
+- 2 cups cheddar cheese shredded
+- 1/2 cup sour cream room temperature
+
+*Directions*:
+1. Add all the ingredients listed under "high pressure" to the pot. Make sure you don't go over the inner Max line of your pot
+1. Stir to combine.
+1. Close and lock the lid, point knob to sealed.
+1. Press High Pressure and input 10 minutes. It will take the Instant Pot to come to pressure about 15-20 minutes, due to the high volume of the soup.
+1. Once done cooking, do a 10-minute Natural Pressure Release, after which, carefully release the remaining pressure by moving the knob to the Vent position.
+1. Lift the lid and use a potato masher to mash some of the potatoes.
+1. In a cup whisk cornstarch and cream until well combined and smooth.
+1. Select Sauté, and whisk in cream mixture until fully combined. Simmer for a few minutes, until the soup thickens. If the soup is too thick, add more cream or broth, and simmer.
+1. Stir in sour cream.
+1. Turn off the pressure cooker and stir in cheddar cheese until melted.
+1. Serve hot with preferred garnishes.