Creamy Potato Soup

https://profusioncurry.com/potato-soup-recipe/#recipe

Ingredients
  
5-6 medium sized russet potatoes peeled and chopped 
	into 1 inch cubes (about 2.5 pounds of potatoes)
1 Tablespoon oil
1 medium onion diced
3 cloves garlic minced
3 cups low sodium vegetable broth
1 teaspoon Italian Seasoning
1 cup milk - I used Almond Milk
1 Tablespoon flour - I used gluten free all purpose flour
1 teaspoon salt adjust to taste
Freshly ground black pepper to taste

Garnishes: Optional
Chopped chives sliced green onions
Shredded cheese or nutritional yeast
Red pepper flakes

Instant Pot Instructions :
1. Add oil to the Instant Pot and turn on the 
	sauté button. Once it displays HOT, add 
	in the onions, sprinkle some salt and cook 
	for 3-4 minutes until soft. Add in the garlic 
	and cook for one additional minute until fragrant,
	stirring constantly.
2. Add the broth, ground black pepper, seasoning and 
	potatoes to the pot, and stir well. Deglaze 
	the pot.  Cancel SAUTE.
3. Close the lid on the Instant Pot and turn the vent 
	valve to "sealing." Cook over manual high 
	pressure for 6 minutes. After it's done cooking,
	a quick release the pressure after 5 minutes.
4. Whisk the flour and milk together and make a slurry. 
	Once the pin drops,  open the lid and stir in 
	the  milk and flour slurry.
5. Turn the pot to sauté and cook the soup for 4-5 minutes,
	until thickened. Using the back of your spatula, 
	roughly mash some of the potatoes. You can also 
	use potato masher. Creamy potato soup is ready !
6. Ladle the soup in serving bowls.  Serve garnished with 
	chopped chives or green onions, cheese, red pepper 
	flakes. Enjoy!