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Instant Pot Frozen Potato Soup
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Prep Time:
5 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Quick and creamy Instant Pot potato soup made with O'Brien hash browns, chicken soup, and cream cheese.
Ingredients:
  • 3.5 cups chicken broth
  • 1 (28 ounce) package frozen potatoes O'Brien with onions and peppers
  • 1 (10.75 ounce) can condensed cream of chicken soup
  • 1 teaspoon Italian seasoning
  • 1 teaspoon garlic salt
  • 0.25 teaspoon ground black pepper, or more to taste
Instructions:
  • In a multi-functional pressure cooker like an Instant Pot, add the O'Brien potatoes in an even layer over the chicken broth. Spoon the condensed soup over the potatoes, then top with cream cheese without stirring.
  • Secure the lid tightly and activate the high-pressure setting based on the manufacturer's guidelines. Set the timer for 15 minutes, then patiently wait for the pressure to build for 10 to 15 minutes.
  • Follow the manufacturer's instructions for natural release for about 5 minutes, then utilize the quick-release method. Mix in Italian seasoning, garlic salt, and black pepper, and stir well.

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