How to make pressure cooker potato soup with frozen hash browns and cheese if you like! Use your Instant Pot or Ninja Foodi to make this for dinner tonight. If you loved our Crockpot Potato Soup with Frozen Hashbrowns this is how to make it fast!
If you have ever had this at Longhorn Steakhouse and wanted to make it yourself you are in luck! Here we show you how to make this as an easy Instant Pot recipe or in your Ninja Foodi with the lid that is not attached. (post may contain affiliate links present)
Easy Frozen Hash brown Potato Soup Recipe
At the very beginning of our pressure cooker journey I made this version of Instant Pot Potato Cheese Soup. With that one I used fresh diced russet potatoes. Though that is wonderful I donโt always have the energy or produce in my house to start from scratch so here we share how to do the same thing with a bag of frozen shredded potatoes.
Should you defrost frozen hashbrowns to make creamy potato soup?
Not in this case. Actually you want to keep them hard to start with so they donโt completely disintegrate when cooked using high pressure. We share all sorts of different ways of How to Cook Frozen Hash Browns here, this is the quickest and most creative of them all though.
Ingredients
- 4 tbsp butter will help with flavor and make it creamy
- Diced onions are optional but we like white
- Chicken broth is way better than water
- 1 bag of frozen hash browns, 32 oz. is best
- A can of Campbellโs cheddar cheese soup
- Salt and pepper to taste
- A bit of cream cheese, cubed we used to thicken
Optional Ingredients
Shredded cheddar cheese is optional but a must for us. You really could use any type like spicy Jack for some heat. Diced green onions on top adds flavor and color, sour cream is nice on top or stirred in to thicken and give it a pop of yum.
Variations
To make this dairy free with the cheeses you can find products that are lactose free, Daiya and Lactaid have options at the store for that. You could leave that out entirely though if you just wanted a creamy plain version more similar to our Instant Pot Potato Leek Soup.
What can you use other than cheddar cheese soup?
If you still want a creamy thick outcome to your dish go ahead and use another flavor. Cream of potato in this case would be the best substitution but cream of chicken soup or mushroom variety would work as well. Just swap out your fave and no other alterations are necessary.
How to Make Potato Soup with Frozen Hash browns in Instant Pot
- Add butter and onion to the pot and saute until butter is melted and cooking until tender.
- Pour in broth, soup, spices and frozen hashbrowns and stir well.
- Place the lid on and seal shut.
- Set to manual, low pressure for 3 minutes. (or high for 2 minutes if you donโt have low)
- When cooking is complete, let pressure release naturally for 10 minutes. Open the pot and stir in 1 cup of cheddar cheese and cream cheese. Mix until completely melted.
We have a list of other easy soups in our Ninja Foodi recipes post here to choose after you fall in love with this bowl of goodness. Jump to recipe and let us know if you added any other goodies into the mix.
If your electric pressure cooker doesnโt have a low-pressure button, you can still make adjustments to cook your food properly at high pressure by modifying the time a bit, by reducing the cooking time by about 25-30%. Allow the pressure cooker to cool and release pressure naturally after cooking. This slower release can help prevent overcooking and maintain texture
That depends on the result you want when it is done. If you want a chunky texture you would want to use the small diced pieces. Shredded will break down more easily and become pretty smooth so there isnโt much chunk or texture to those.
First off it will thicken as it cools so allow it to sit uncovered for a good 15 minutes and then check the texture again. If it is still too thin you can saute, in a bowl mix 1-2 tablespoons of cornstarch or all-purpose flour with cold water or broth to make a smooth slurry and whisk that in. A bit of mashed potatoes works great for potato soup, or use a dollop of sour cream.
To pressure cook food in the Ninja Foodi multi-cooker you will want to use the one that is not attached. Leave the other one up and once your food is added, snap that one on and close the steam valve on top before setting the cook time. This will cook quickly under high pressure for creamy results.
Pressure Cooker Potato Soup with Frozen Hash browns
Equipment
- 1 pressure cooker
Ingredients
- 4 tbsp butter
- 1/2 c onion
- 4 c chicken broth
- 1 bag frozen hashbrowns, 32 oz, kept frozen
- 1 can cheddar cheese soup, or cream of potato or mushroom instead if you don't want cheesy
- 1 tsp salt
- 1 tsp paprika
- 1/2 tsp pepper
- 4 oz cream cheese, cubed
- 1.5 c cheddar cheese, shredded, optional
Instructions
- Add butter and onion to the instant pot and saute until butter is melted and cooking onions until tender. Add broth, soup, spices and frozen hash browns and stir well.
- Place the lid on the electric pressure cooker and seal shut. Set to manual, low pressure for 3 minutes. (or high for 2 minutes if you don't have low)
- When cooking is complete, let pressure release naturally for 10 minutes. Open the pot and stir in 1 cup of cheddar cheese and cream cheese. Mix until completely melted. Serve topped with remaining shredded cheese if desired.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
