Instant Pot Potato Soup

Ingredients:
1 small onion - chopped
1 TBSP butter
1/4 tsp celery seed
32 oz package cubed hash brown potatoes
4 cups vegetable broth
12 oz evaporated milk (large can)
1 cup corn
bacon - cooked
shredded cheddar cheese

Method:
Using saute function on the Instant Pot, melt butter and add onions. Saute until transparent.
Add celery seed, potatoes, and vegetable broth. Using soup function, cook on normal for 30 minutes. Let pressure release naturally for 25 minutes, then release the rest. Add milk and corn, then cover and heat through. Serve with shredded cheese and crumbled bacon.

Serves: 8