Instant Pot Potato Soup
User Reviews
4.9
72 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
5 mins
-
Total Time
15 mins
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Servings
4
-
Calories
481 kcal
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Course
Main Course
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Cuisine
American
Instant Pot Potato Soup
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A quick, easy soup make in your Instant Pot! This soup starts with frozen diced hash browns for an easy dinner recipe!
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Ingredients
- 30 ounces cubed frozen hash brown potatoes
- 3 ½ cups low sodium chicken broth
- 10.75 ounce can cream of chicken soup
- ½ cup chopped yellow onion
- ½ teaspoon ground black pepper
- 1 teaspoon garlic powder
- 8 ounces cream cheese softened and diced
- Optional toppings: Cooked and crumbled bacon, shredded cheddar cheese, sliced green onions
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Instructions
- In the insert pot of an Instant Pot, add frozen hash brown potatoes, chicken broth, cream of chicken soup, yellow onion, black pepper and garlic powder.
- Close the lid and set the vent to the sealed position.
- Select a 10 minute cook time at high pressure using the Manual/Pressure Cook setting.
- When the cook time has completed, perform a quick release of pressure.
- Once pressure has released and the valve has dropped, carefully remove the lid.
- Add cubed cream cheese to the insert pot, stirring for a few minutes to allow it to melt. If needed, use the back of a spoon to smash any larger clumps of cream cheese so they will melt easily.
- Garnish with bacon crumbles, shredded cheese and green onions.
Notes
- How do you cook potato soup on the stove?I have an excellent stovetop potato soup recipe you might like to try!
- Can you puree this soup?The potatoes break down quite a bit when you pressure cook them, but if you want a completely smooth soup, you can puree it. The easiest way is to use an immersion blender. Blend the soup after you cook it and before you add the cream cheese.
- Can you use fresh potatoes instead of frozen ones?I have only tested the recipe with frozen cubed hash browns. If you want to use fresh potatoes, peel and cut them into small cubes. I recommend using Russet potatoes or Yukon Gold potatoes. The cooking time may vary if you do this.
- How long does it keep?Store your leftovers in an airtight container, and they will keep well for up to three to four days in the refrigerator. When you reheat them, you may need to add a splash of broth or milk to thin the soup.
Nutrition Information
Show Details
Calories
481kcal
(24%)
Carbohydrates
50g
(17%)
Protein
14g
(28%)
Fat
26g
(40%)
Saturated Fat
13g
(65%)
Polyunsaturated Fat
2g
Monounsaturated Fat
7g
Cholesterol
68mg
(23%)
Sodium
827mg
(34%)
Potassium
941mg
(27%)
Fiber
3g
(12%)
Sugar
3g
(6%)
Vitamin A
902IU
(18%)
Vitamin C
19mg
(21%)
Calcium
102mg
(10%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 481 kcal
% Daily Value*
| Calories | 481kcal | 24% |
| Carbohydrates | 50g | 17% |
| Protein | 14g | 28% |
| Fat | 26g | 40% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Cholesterol | 68mg | 23% |
| Sodium | 827mg | 34% |
| Potassium | 941mg | 20% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 902IU | 18% |
| Vitamin C | 19mg | 21% |
| Calcium | 102mg | 10% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
72 reviews
Excellent
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