Instant Pot Potato Soup
A quick, easy soup make in your Instant Pot! This soup starts with frozen diced hash browns for an easy dinner recipe!
Servings: 4
Calories: 481kcal
Ingredients
- 30 ounces cubed frozen hash brown potatoes
- 3 ½ cups low sodium chicken broth
- 10.75 ounce can cream of chicken soup
- ½ cup chopped yellow onion
- ½ teaspoon ground black pepper
- 1 teaspoon garlic powder
- 8 ounces cream cheese softened and diced
- Optional toppings: Cooked and crumbled bacon, shredded cheddar cheese, sliced green onions
Instructions
- In the insert pot of an Instant Pot, add frozen hash brown potatoes, chicken broth, cream of chicken soup, yellow onion, black pepper and garlic powder.
- Close the lid and set the vent to the sealed position.
- Select a 10 minute cook time at high pressure using the Manual/Pressure Cook setting.
- When the cook time has completed, perform a quick release of pressure.
- Once pressure has released and the valve has dropped, carefully remove the lid.
- Add cubed cream cheese to the insert pot, stirring for a few minutes to allow it to melt. If needed, use the back of a spoon to smash any larger clumps of cream cheese so they will melt easily.
- Garnish with bacon crumbles, shredded cheese and green onions.
Notes
How do you cook potato soup on the stove?
I have an excellent stovetop potato soup recipe you might like to try! Can you puree this soup?
The potatoes break down quite a bit when you pressure cook them, but if you want a completely smooth soup, you can puree it. The easiest way is to use an immersion blender. Blend the soup after you cook it and before you add the cream cheese. Can you use fresh potatoes instead of frozen ones?
I have only tested the recipe with frozen cubed hash browns. If you want to use fresh potatoes, peel and cut them into small cubes. I recommend using Russet potatoes or Yukon Gold potatoes. The cooking time may vary if you do this. How long does it keep?
Store your leftovers in an airtight container, and they will keep well for up to three to four days in the refrigerator. When you reheat them, you may need to add a splash of broth or milk to thin the soup.
I have an excellent stovetop potato soup recipe you might like to try! Can you puree this soup?
The potatoes break down quite a bit when you pressure cook them, but if you want a completely smooth soup, you can puree it. The easiest way is to use an immersion blender. Blend the soup after you cook it and before you add the cream cheese. Can you use fresh potatoes instead of frozen ones?
I have only tested the recipe with frozen cubed hash browns. If you want to use fresh potatoes, peel and cut them into small cubes. I recommend using Russet potatoes or Yukon Gold potatoes. The cooking time may vary if you do this. How long does it keep?
Store your leftovers in an airtight container, and they will keep well for up to three to four days in the refrigerator. When you reheat them, you may need to add a splash of broth or milk to thin the soup.
Nutrition
Calories: 481kcal | Carbohydrates: 50g | Protein: 14g | Fat: 26g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 68mg | Sodium: 827mg | Potassium: 941mg | Fiber: 3g | Sugar: 3g | Vitamin A: 902IU | Vitamin C: 19mg | Calcium: 102mg | Iron: 4mg