Instant Pot Frozen Potato Soup

4.3

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This Instant Pot potato soup is made with frozen hash browns for a fast, comforting meal on a cold day.

Submitted by Anonymous

Updated on February 27, 2024

Prep Time:

5 mins

Cook Time:

25 mins

Additional Time:

10 mins

Total Time:

40 mins

Servings:

8

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Ingredients

3 ½ cups chicken broth
1 (28 ounce) package frozen potatoes O'Brien with onions and peppers
1 (10.5 ounce) can condensed cream of chicken soup
1 (8 ounce) package cream cheese, softened
1 teaspoon Italian seasoning
1 teaspoon garlic salt
¼ teaspoon ground black pepper, or more to taste

Directions

Pour chicken broth into a multi-functional pressure cooker (such as Instant Pot). Add O'Brien potatoes in an even layer. Dollop condensed soup over potatoes. Place cream cheese on top. Do not stir.
Close and lock the lid. Select high pressure according to manufacturer's instructions; set the timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer's instructions, about 5 minutes. Use the quick-release method to release remaining pressure. Add Italian seasoning, garlic salt, and black pepper. Stir to incorporate.

Nutrition Facts (per serving)

221	Calories
13g	Fat
20g	Carbs
6g	Protein

Nutrition Facts
Servings Per Recipe 8
Calories 221
% Daily Value *
Total Fat 13g	17%
Saturated Fat 7g	36%
Cholesterol 38mg	13%
Sodium 1168mg	51%
Total Carbohydrate 20g	7%
Dietary Fiber 0g	0%
Total Sugars 2g
Protein 6g	11%
Vitamin C 17mg	19%
Calcium 75mg	6%
Iron 1mg	6%
Potassium 344mg	7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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