I love making dinner in the Instant Pot! It’s so easy!!
This potato soup is ready in about 30 minutes. AND you don’t even have to peel the potatoes.
That’s right, I used frozen potatoes in a bag. I didn’t even thaw them out, just popped them right in the Instant Pot frozen.
This is everything I used for the Instant Pot Potato Soup:
- 1 small yellow onion, chopped
- 1 clove garlic, minced
- 1 tablespoon butter
- 1 can cream of chicken soup
- 28 oz. chicken broth
- 32 oz. Southern style hash browns (the cubed ones)
- 4 oz. cream cheese
- Salt and pepper
Of course no potato soup is complete unless it’s topped with bacon, chives and cheese…in my opinion. 🙂
To get my soup started I set the Instant Pot to saute and added the butter. Once it was melted I added the onion and garlic.
I let that cook for 2 minutes while occasionally stirring, then I added the cream of chicken soup.
Next I slowly poured in the chicken broth while stirring.
After that I added the frozen potatoes and locked the lid. I cooked the potato soup on manual high pressure for 4 minutes.
Once it was done cooking I did a quick release of pressure, then removed the lid.
All that was left to do was to add the cream cheese. I cut it into small pieces and added it to the potato soup. It takes a few minutes to completely melt. I turned the Instant Pot to saute and kept stirring the cream cheese.
At the end I added a little bit of salt and pepper.
Although the soup only cooks for 4 minutes in the Instant Pot it takes a few minutes to come to pressure. While that is happening I cooked my bacon and cut up the chives.
Overall this Instant Pot Potato Soup is extremely easy!
Instant Pot Potato Soup
Equipment
- Instant Pot/Pressure Cooker
Ingredients
- 1 small yellow onion, chopped
- 1 clove garlic, minced
- 1 tablespoon butter
- 1 can condensed cream of chicken soup
- 28 oz. chicken broth
- 32 oz. frozen southern style hash browns (the cubed ones)
- 4 oz. cream cheese
- Salt and pepper, to taste
Optional:
- Bacon, chives and shredded cheese
Instructions
- Set Instant Pot to saute and add the butter. Once it is melted add the onion and garlic. Cook and stir for 2 minutes, then turn the Instant Pot off.
- Add the cream of chicken soup. Slowly stir in the chicken broth, then add the frozen potatoes.
- Place the lid on the Instant Pot and lock it. Make sure the lever is set to seal. Press the manual button and set the time for 4 minutes.
- Once the time is up do a quick release of pressure. When the steam is released carefully remove the lid.
- Cut the cream cheese into small pieces and add to the soup. Turn the Instant Pot to saute and stir the soup until the cream cheese is completely melted.
- Optional: Top the soup with bacon, chives and shredded cheese.
