Oh my goodness, I can’t say enough about this soup! It is absolutely amazing!!! I have been a little under the weather for the past few days and this was just what I needed to help me feel better! It’s super easy to make, and in the Instant Pot it’s even easier!
If you’re new to the Instant Pot, start here:
Grab the ingredients you’ll need, and lets get started!
For the seasonings you’ll need:
-1/2 tsp Salt
-1/2 tsp Black Pepper
-1/2 tsp Ground Thyme
-1/2 tsp Oregano
Start out by chopping the onion, celery and garlic.
Turn the Instant Pot to Saute mode and allow it to heat up before adding two tablespoons of olive oil.
Add the onion, garlic and celery and cook for 3-5 minutes until the onions are translucent.
Add the seasonings, chicken broth, hashbrowns/potatoes, cream of celery and cream of potato soup. Stir well.
Close the lid, turn the venting knob to “Sealing” and cook on HIGH pressure for 5 minutes. Quickly release the pressure when the time is up.
When all of the pressure has released, carefully remove the lid. Add the heavy cream and sour cream and stir well.
Top with chives and bacon bits and serve! Yum!
Feel free to share!
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