Instant Pot Frozen Potato Soup

This Instant Pot potato soup features frozen O'Brien hash browns cooked with condensed chicken soup and cream cheese for easy, speedy preparation.

• Preparation Time: 5 mins
• Cooking Time: 25 mins
• Total Time: 30 mins
• Calories: 221 Calories

Ingredients

• 1 (8 ounce) package cream cheese, softened
• 1 teaspoon garlic salt
• 1 (10.75 ounce) can condensed cream of chicken soup
• 1 teaspoon Italian seasoning
• 3.5 cups chicken broth
• 0.25 teaspoon ground black pepper, or more to taste
• 1 (28 ounce) package frozen potatoes O'Brien with onions and peppers

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

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.