Ingredients
-
2 tablespoons olive oil
-
1 ½ cups sliced sweet onion (such as Vidalia or Walla Walla)
-
4 cups unsalted chicken broth or vegetable broth
-
2 pounds carrots, cut into 1-inch chunks (about 3 cups)
-
1 large russet potato, peeled and cut into 1-inch chunks (about 1 3/4 cups)
-
3 cloves garlic, smashed
-
½ cup whole milk
-
⅓ cup heavy cream
-
1 teaspoon salt
-
¼ teaspoon ground pepper
Directions
-
Select Sauté setting on a programmable multicooker (such as Instant Pot). (Times, instructions and settings may vary according to cooker brand or model.) Select High temperature setting; add oil to the cooker and let it heat for 2 to 3 minutes. Add onion; cook, stirring occasionally, until slightly browned and softened, about 8 minutes. Add broth, carrots, potato and garlic; stir to combine. Press Cancel.
-
Cover the cooker and lock the lid in place. Turn the steam release handle to Sealing position. Select Manual/Pressure Cook setting. Select High pressure for 15 minutes. (It will take 10 to 15 minutes for the cooker to come up to pressure before cooking begins.)
-
Carefully turn the steam release handle to Venting position, and let the steam fully escape (the float valve will drop; this will take 5 to 10 minutes). Remove the lid from the cooker. Stir in milk, cream, salt and pepper. Turn off the cooker.
-
Use an immersion blender to puree the soup until smooth, or puree the soup in a blender, in batches if necessary. If using a traditional blender, secure the lid on the blender and remove the center piece to allow steam to escape. Place a clean towel over the opening. Process until smooth, about 3 minutes. (Use caution when pureeing hot liquids.)
