This easy Instant Pot Potato Soup is rich, creamy, and delicious ... you whole family will love this recipe!
Press Saute button on Instant Pot. Add butter.
When butter is melted, add onions, celery, and carrots. Season to taste with salt and pepper, then cook veggies for 5 minutes (stirring frequently).
Add garlic and rosemary. Cook, stirring constantly, until garlic is fragrant (about 30 seconds).
Stir in potatoes, then add flour. Mix until veggies are evenly coated in flour.
Add broth and stir well. Turn off Instant Pot (press Cancel).
Secure lid and set pressure release valve to sealing. Select Pressure Cook (or Manual) button, then set to High Pressure for 9 minutes.
When time is up, do a Quick Release, then open lid.
Use an immersion blender to puree some of the veggies, then stir in heavy cream. Season soup to taste with salt and pepper.
Serve soup topped with green onions and shredded cheddar, if desired. Enjoy!