Instant Pot Potato Soup

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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

Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: 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.
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