This Instant Pot potato soup is made with frozen hash browns for a fast, comforting meal on a cold day.
Ingredients
- ½ cups chicken broth: 3 piece
- frozen potatoes O'Brien with onions and peppers: 1 pack (28 ounce pack)
- condensed cream of chicken soup: 1 can (10.5 ounce can)
- cream cheese: 1 pack (8 ounce pack, softened)
- italian seasoning: 1 tsp
- garlic salt: 1 tsp
- ground black pepper: 0.25 tsp (to taste)
Metric Conversion
Stages of cooking
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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.
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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.
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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.
