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overhead view of a white bowl of Instant Pot potato soup made with frozen hash brown potatoes, garnished with bacon, chese, and green onions.

Instant Pot Potato Soup

Chrysti Benner
Instant Pot potato soup is cheesy, creamy, and delicious! It cooks in a fraction of the time normally required, thanks to the pressure cooker. It's a warm and hearty meal your family will love!
4.46 from 66 votes
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Prep Time 5 minutes
Cook Time 3 minutes
Additional Time 20 minutes
Total Time 28 minutes
Course Pressure Cooker {Instant Pot}, Soup
Cuisine American
Servings 6 servings
Calories 356 kcal

Equipment

Ingredients
  

  • 32 ounces frozen diced hash brown potatoes
  • 4 cups chicken broth
  • 2 cups cream of chicken soup (see notes below)
  • 8 oz cream cheese (cut into 1-inch cubes)
  • 1 cup shredded cheese
  • salt and pepper to taste
  • Optional: bacon crumbles and additional shredded cheese for topping

Instructions
 

  • In the insert pot of an Instant Pot, add frozen hash brown potatoes and chicken broth.
  • Close the lid and set the vent to the sealed position.
  • Select a 3 minute cook time at high pressure using the Manual/Pressure Cook setting.
  • When the cook time has completed, allow at least a 10 minute natural release of pressure before performing a quick release of any remaining 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.
  • Add cream of chicken soup and stir to combine.
  • Add shredded cheese and stir until melted.
  • Add salt and pepper to taste.
  • Serve, garnishing with bacon crumbles and additional shredded cheese, if desired.

Notes

  • I use homemade cream of chicken soup, because it really is a cinch to make, it's full of flavor, and it's healthier than the canned stuff. However, you can also use the canned variety mixed with water/milk (1 can condensed soup + 1 can of water/milk).
  • There's no need to thaw the frozen potatoes first. Just add them as-is to the insert pot!
  • You could also scoop out the inside of leftover baked potatoes and use that in lieu of the frozen potatoes.
  • When adding the cream cheese, stir it around as it melts. You can use the back of a wooden spoon to mash any remaining lumps so they will melt easier. If you have itty bitty pieces floating around, that's okay, but you don't want any big chunks.
  • You can freeze leftovers, but the texture will be a little different after reheating. The potatoes break down a bit during the freezing and reheating process, and the soup won't be quite as smooth and creamy. However, it will still be delicious!
Recipe Adapted from Back to My Southern Roots

Nutrition

Serving: 1gCalories: 356kcalCarbohydrates: 12gProtein: 13gFat: 29gSaturated Fat: 14gPolyunsaturated Fat: 11gCholesterol: 77mgSodium: 1615mgSugar: 3g
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