instant pot

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what you need:

• russet potatoes • carrots • low-sodium chicken stock or vegetable broth • white distilled vinegar • kosher salt • pepper • onion powder • garlic powder • milk or cream • cornstarch

Add the diced potatoes, shredded carrots, broth, vinegar, salt, pepper, garlic powder, and onion powder to the inner pot. Stir to combine.

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Pressure cook. Meanwhile, whisk together the milk/cream and cornstarch.

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Add the mixture to the bubbling soup and stir. Let the soup simmer until thickened. Serve with desired toppings.

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"This is my favorite soup and this recipe is such a huge time saver! LOVE this so much, and all of my kids did too!"

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click here

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More Instant Pot Soup Recipes

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instant pot

Baked Potato Soup

what you need:

Add the diced potatoes, shredded carrots, broth, vinegar, salt, pepper, garlic powder, and onion powder to the inner pot. Stir to combine.

step 1

Pressure cook. Meanwhile, whisk together the milk/cream and cornstarch.

step 2

Add the mixture to the bubbling soup and stir. Let the soup simmer until thickened. Serve with desired toppings.

step 3

"This is my favorite soup and this recipe is such a huge time saver! LOVE this so much, and all of my kids did too!"

--Tara

click here

for the full recipe!

find more easy and healthy recipes on:

More Instant Pot Soup Recipes