- 2.5 lb Russet potatoes, diced 1/4″
- 8 c (2 lb) sweet corn
- 1 yellow onion, finely chopped
- 1 c chopped celery
- 6-8 garlic cloves, crushed
- 1/2 t seasoned salt
- 32 oz (4 c) vegetable broth
- 16 oz (2 c) half and half
- salt and pepper to taste
- Combine all ingredients except half and half in instant pot.
- Cook on high pressure for 10 minutes then let pressure release naturally for 10 minutes.
- Blend half of the soup with immersion blender.
- Add half and half and continue cooking uncovered for ~15 minutes until heated through.
- Salt and pepper to taste.
Notes:
- Made without salt/pepper and it was pretty bland. Adding salt and pepper and Italian seasoning was good.
- This makes quite a bit, half a recipe would probably be fine.