– medium Russet potatoes – carrots – celery stalks – red onion –reduced-sodium chicken broth – can full-fat coconut milk – sea salt – freshly ground black pepper – scallions – cooked bacon
Combine the potatoes, carrots, celery, onion, and broth in the base of a 6-quart Instant Pot or in a large lidded pot over medium heat.
Remove the lid. Add the coconut milk, broth, salt, and pepper. Using a potato masher, mash the potatoes into the milk and broth.