1-First, select the “saute” setting on your Instant Pot and let the 2 tablespoons butter melt until it’s bubbly. Add the 1 cup chopped onions and 1 cup chopped celery, then saute for about 2 minutes until they soften a bit don’t forget to cancel the saute setting afterward. This step builds a flavorful base that makes your Instant Pot creamy potato soup extra tasty.

2-Next, toss in the 6 cups peeled and diced russet potatoes, 1 cup diced carrots, the 2 (14.5 oz) cans chicken broth, and salt and pepper to taste, ensuring all veggies are submerged in the liquid. Seal the lid with the valve set to sealing, then cook on manual or high pressure for 9 minutes it’s that quick! After cooking, let the pressure release naturally for 5 minutes before doing a quick release to avoid any messes.

3-Once the pot is safe to open, it’s time to thicken things up. In a separate bowl, whisk 1 1/2 tablespoons cornstarch with a few tablespoons of the 1 1/2 cups milk, then stir in the rest of the milk. Set your Instant Pot back to saute and add this milk mixture along with the 8 ounces diced cream cheese. Bring it to a boil while whisking often, then simmer for about a minute. If you like some texture, mash a few potatoes right in the pot.

4-Finally, serve your Instant Pot creamy potato soup warm, topped with 1 cup shredded cheddar cheese, the chopped and cooked 8 slices bacon, and chopped green onions or parsley if you have them. Remember, the soup thickens as it cools, so add a bit more milk if needed to get it just right.