Sauté the veggies. Set your Instant Pot to sauté mode. Add the olive oil and let it heat up for a minute. Add the chopped onion, carrots, and celery and season with salt, pepper, garlic powder, and dried oregano. Sauté for about 5 minutes, stirring frequently.
Load the instant pot. Cancel sauté mode and add the potatoes, broth, and cream of chicken soup to the Instant Pot. Stir everything together.
Cook. Seal the Instant Pot and cook on high pressure for 5 minutes. When the cooking time is up, allow the pressure to naturally release for 10 minutes before releasing the remaining pressure manually.
Thicken. Open the Instant Pot and set it to sauté mode. In a small bowl, whisk together the cornstarch and water until smooth to make a slurry. Stir the slurry into the soup and allow it to cook for a couple of minutes until thickened.
Season. Taste the soup and adjust the seasoning with salt and pepper if needed.
Serve. Ladle the soup into bowls and top with crumbled bacon, chopped chives, and shredded cheddar cheese. Serve.
Choose Starchy Potatoes: Opt for russets, Yukon golds, or Idahos for their starch content, which helps naturally thicken the soup. You will need about 1-1/2 pounds.
Taste and Season: Remember, potatoes absorb salt, so taste and adjust the seasoning as needed before serving.
Vegetarian Option: Use cream of celery or mushroom instead of chicken soup for a vegetarian twist.
Extra Vegetables: Enhance the soup with your favorite veggies like sautéed mushrooms, zucchini, corn, broccoli, or green beans.
Protein Addition: Consider adding cooked sausage, shredded chicken, or turkey for an extra protein boost.
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
Course: Soup
Cuisine: American
Keyword: instant pot potato soup, potato soup instant pot, potato soup recipe instant pot