Plant Based KC

1 clove garlic, minced
2 medium potatoes, peeled and diced
1 cup water
1/2 tsp. parsley
1/8 tsp. thyme
1 tsp. salt
pinch pepper
1/4 tsp. onion powder
1/2 cup oat milk
1 Tbsp. Cornstarch
1/4 cup nutritional yeast

Add all ingredeints into your instant pot, except for oat milk, cornstarch, and nutritional yeast. Set the valve to seal, and set the instant pot timer to cook on medium high pressure for 7 minutes. Once the 7 minutes is done, let the pressure release naturally or use the quick release method. Remove lid.

Whisk together the oat milk and cornstarch. Stir into the soup and stir until the soup is thickened. Stir in nutritional yeast.