Ingredients
- 3 Tablespoons butter
- 1 medium onion chopped
- 2 carrots peeled and chopped
- 2 stalks celery chopped
- 2 garlic cloves minced
- 3 large potatoes diced
- 4 c. chicken broth
- 1 teaspoon black pepper
- 1/2 teaspoon nutmeg
- 1 c. milk
- 1/2 c. instant potato flakes
- cheddar cheese and sour cream for serving
Instructions
- Press the Saute button on the Instant Pot and add the butter. Once it has melted add in the onion, carrots, and celery and saute for 3-5 minutes. Add in the garlic and saute one minute.
- Add in the potatoes and saute for 3 additional minutes.
- Add in the chicken broth, pepper, and nutmeg. Lock the lid.
- Press the Soup button and put the timer at 20 minutes. When the timer beeps quick release the pressure and then unlock the lid.
- Add in the milk and instant potato flakes and stir well.
- Ladle into bowls and serve with cheddar cheese and sour cream.
Notes
Recipe adapted from The "I Love my Instant Pot" Recipe Book by Michelle Fagone