In the bottom of your instant pot using the sauté button, fry the onions in the butter until the onions are soft.
Add in the garlic and sauté until browned and fragrant.
Add in the potatoes, broth, vegetables, basil, and parsley. Stir to combine.
Cook on high pressure for 15 minutes, then use a quick release according to the manufacturer's instructions.
Whisk the cornstarch into the milk, then whisk into the soup until thickened.
Temperatures and cook times may vary based on appliance type / brand. Always test with a small amount first to ensure nothing is over or undercooked.
All calories and info are based on a third party calculator and are an estimate. Actual nutritional info will vary with brands used, your measuring methods etc. Instant Pot Ham and Potato Soup https://fastandslowcooking.com/instant-pot-ham-and-potato-soup/