Instant Pot Potato Soup
Step into my kitchen and experience the cozy comfort of Instant Pot Potato Soup! Picture creamy, velvety potatoes simmered with aromatic herbs and spices, creating a soul-warming dish that’s both satisfying and nourishing. With the magic of the Instant Pot, this comforting soup is ready in a fraction of the time, making it perfect for busy weeknights or lazy weekends. Customize with your favorite toppings like crispy bacon, shredded cheese, or chives for a bowl of pure comfort that’s sure to delight your taste buds
What you’ll love about this recipe:
- Quick and Easy Preparation: With just a few simple ingredients and the convenience of frozen hashbrowns, this soup comes together effortlessly, saving you time and effort in the kitchen.
- Kid-Friendly Ingredients: Frozen hashbrowns are a familiar and kid-approved ingredient, making this soup appealing to even the pickiest eaters in the family.
- Convenient and Accessible: Frozen hashbrowns are readily available at most grocery stores, making it easy to keep the ingredients on hand for whenever you need a quick and satisfying meal.
- Creamy and Comforting: The creamy texture of this soup, combined with the comforting flavors of potatoes and seasonings, provides a satisfying and comforting meal that everyone will love.
- Versatile: While delicious on its own, this soup is also highly customizable. You can add additional ingredients such as bacon, cheese, or vegetables to suit your family’s tastes and preferences.
- Perfect for Busy Days: Whether it’s a hectic weeknight or a lazy weekend, this soup is a go-to meal solution that requires minimal effort but delivers maximum flavor and satisfaction.
- Budget-Friendly: Using frozen hashbrowns as the base of the soup is not only convenient but also budget-friendly, helping you save money without sacrificing taste or quality.
- One-Pot Wonder: Made entirely in the Instant Pot, this soup minimizes cleanup by utilizing just one pot for cooking, making it a practical choice for busy families.
- Great for Meal Prep: This soup can be made in large batches and stored for future meals, making it ideal for meal prep and ensuring you always have a delicious and nutritious option on hand.
- Family Favorite: With its simple preparation, comforting flavors, and kid-friendly appeal, this Instant Pot Potato Soup is sure to become a beloved family favorite that everyone will request again and again.
Ingredients for Instant Pot Potato Soup
- 32-ounce bag of frozen diced hashbrowns
- 32 ounces of chicken broth
- 8 ounces of cream cheese
- 5 slices of cooked bacon, crumbled
- 1 tablespoon of onion powder
- 1 tablespoon of garlic powder
- 3 green onions
Instant Pot Potato Soup Recipe
- Empty the entire bag of frozen diced hashbrowns into the Instant Pot.
- Pour in the chicken broth and add the cream cheese along with the seasoning.
- Set the Instant Pot to manual high pressure and cook for 10 minutes.
- Once cooking is complete, perform a quick release of pressure.
- Stir the soup well to combine all the ingredients.
- Serve hot, garnished with chopped green onions and crumbled bacon. Enjoy your delicious Instant Pot hashbrown soup!
Tips & Tricks
- Add Flavorful Broth: Use a flavorful chicken broth or vegetable broth to enhance the taste of the soup. You can also add a bouillon cube or broth concentrate for an extra boost of flavor.
- Soften Cream Cheese: To ensure smooth and creamy soup, soften the cream cheese before adding it to the Instant Pot. You can do this by letting it sit at room temperature for about 30 minutes or by microwaving it in short intervals until soft.
- Adjust Seasonings: Taste the soup before serving and adjust the seasonings as needed. You can add more salt, pepper, onion powder, garlic powder, or any other seasonings to suit your taste preferences.
- Customize Toppings: Get creative with toppings! In addition to green onions and bacon, you can add shredded cheese, sour cream, chopped parsley, or even a dollop of Greek yogurt for extra flavor and texture.
- Double Check Seal: Before cooking, always double-check that the sealing ring is properly in place and the venting knob is set to the sealing position to prevent steam from escaping during pressure cooking.
FAQs about Potato Soup
Instant Pot Potato Soup
Yield:
12
Prep Time:
3 minutes
Cook Time:
10 minutes
Total Time:
13 minutes
Step into my kitchen and experience the cozy comfort of Instant Pot Potato Soup! Picture creamy, velvety potatoes simmered with aromatic herbs and spices, creating a soul-warming dish that’s both satisfying and nourishing. With the magic of the Instant Pot, this comforting soup is ready in a fraction of the time, making it perfect for busy weeknights or lazy weekends. Customize with your favorite toppings like crispy bacon, shredded cheese, or chives for a bowl of pure comfort that’s sure to delight your taste buds
Ingredients
- 32-ounce bag of frozen diced hashbrowns
- 32 ounces of chicken broth
- 8 ounces of cream cheese
- 5 slices of cooked bacon, crumbled
- 1 tablespoon of onion powder
- 1 tablespoon of garlic powder
- 3 green onions
Instructions
- Empty the entire bag of frozen diced hashbrowns into the Instant Pot.
- Pour in the chicken broth and add the cream cheese along with the seasoning.
- Set the Instant Pot to manual high pressure and cook for 10 minutes.
- Once cooking is complete, perform a quick release of pressure.
- Stir the soup well to combine all the ingredients.
- Serve hot, garnished with chopped green onions and crumbled bacon. Enjoy your delicious Instant Pot Potato soup!
Nutrition Information:
Yield: 10 Serving Size: 3Amount Per Serving: Calories: 366Total Fat: 26gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 31mgSodium: 1053mgCarbohydrates: 30gFiber: 3gSugar: 2gProtein: 7g
Instant Pot Broccoli and Cheddar Soup, and Instant Pot Creamy Chicken and Wild Ric
Nice post …superb food and healthy also…thanks for sharing..
This is amazing! I will make my cubes bigger next time. Left the skin on the potatoes and it made it perfect!!!!! Thank you for the exact directions. This was my first time using my instant pot.
I was wanting to use real potatoes as well. Did you increase the cooking time at all?
Could you please give me an idea of the number of servings? Thank you!
Omg this soup is wonderful- thought I would like a thicker soup but it is amazing and the flavor is
Out of this world! Will definitely save this for later.
Sounds great! Looking forward to trying and thanks for sharing. On the note of why would recipes use a can of cream soup, etc…why not use regular garlic cloves and onion instead of powder…lol…
I’m wondering, if I cook this for the entire 30 minutes, will the potatoes and carrots dissolve and make it naturally thick? We were impatient, so cooked it for 15 minutes, then gave it 3-4 pulses with my immersion blender, to sort of half-blend it. this gave us just the right thickness and a nice texture. We thought it needed a little something, so I took a page from your wonderful Broccoli Cheddar soup and added some hot sauce. It was so good, and we both liked the addition of carrots for sweetness. Thanks for another yummy soup.
I made this recipe and it turned out awesome ❤️❤️❤️
Is the bacon just used for garnish or do you add cooked bacon to the soup to cook as well? Thanks!!
Could you tell me if the nutrition information is per serving or for the entire recipe? If it is per serving, what is the estimated serving size? Thanks!
I have a Can Cooker that I bought for camping but also use in the home. Got the same results – great recipe. .
Because of spaceand refrigeration limits when camping I pack Imitation Bacon Chips for my morning omelets. They worked just as well in this recipe.
I use some creamy mashed potato flakes to thicken it a little and give it more flavor. I also add finely grated cheddar cheese……yummy.
Hello, this recipe looks yummy! Can I use fresh diced potatoes instead? If so do you know what the timing would be, or would it stay the same? Thanks!
Absolutely same cooking time
It’s taking forever to build pressure…is this normal?
Yes soup takes forever
This soup is amazing. The issue I have is the first two times it turned out great and now my cream cheese seems to curdles. Any suggestions on how to fix this?
Meh, taste is good but cooking directions are off. Frying the bacon and onions in the IP only dirties one pot and adds flavor to the soup. Drain greese and deglaze with chicken broth before adding potatoes. Personally I think it’s too much liquid if you like thick soup so I cut that down. I also thought a full tbs of onion and garlic is way too much. Using a little more fresh onion and some fresh garlic instead gives a much better flavor.
I assume that under ingredients, the
32 bag frozen diced hashbrown…
Isn’t 32 bags but should be 32 oz?
This is the best potato soup ever! I’m so glad I followed your recipe! We’re having a blizzard tonight, and this was such great comfort food. Yum, yum yum! Thank you!
Glad you liked it
Everything looks scrumptious..
Thx for sharing….
Will try these definitely.👍💪👏🙏😇💯