Go Back

Instant Pot Potato Soup

Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Soup


  • Instant Pot/Pressure Cooker


  • 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


  • Bacon, chives and shredded cheese


  • 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.