Kathie, I would answer the question even if you were a blogger! ; )
For most creamy soups you would add the milk at the end anyways other than for specific recipes (where you want the milk curdled) there is no point to adding milk during pressure cooking. So – for well-written recipes – substituting these milk type should not be a problem.
If you have a specific recipe in mind, feel free to post a link to it and I’ll take a peek.
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