Instant Pot Frozen Potato Soup
Description
This Instant Pot potato soup features frozen O'Brien hash browns cooked with condensed chicken soup and cream cheese for easy, speedy preparation.
Ingredients
•
3 1/2 cups chicken broth
•
1 (28 ounce) package frozen potatoes O'Brien with onions and peppers
•
1 (10 3/4 ounce) can condensed cream of chicken soup
•
1 (8 ounce) package cream cheese, softened
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1 teaspoon Italian seasoning
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1 teaspoon garlic salt
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1/4 teaspoon ground black pepper, or more to taste
Directions
1
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.
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.
3
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.