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A bowl of creamy potato soup topped with cheese, crispy bacon, and green onions sits invitingly with a spoon beside it, fresh from the pressure cooker.
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Instant Pot Potato Soup with Frozen Hash browns Recipe

How to make pressure cooker potato soup with frozen hash browns and cheese if you like fast! Use your Instant Pot or Ninja Foodi to make.
Prep Time10 minutes
Cook Time3 minutes
Course: Side Dish, Soup
Cuisine: American
Keyword: cheese, frozen hashbrowns, instant pot, ninja foodi, pressure cooker, soup
Servings: 5
Author: Justine

Equipment

  • 1 pressure cooker

Ingredients

  • 4 tbsp butter
  • 1/2 cup onion
  • 4 cup 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 cup 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

Serving: 2oz | Calories: 422kcal | Carbohydrates: 22g | Protein: 13g | Fat: 32g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.4g | Cholesterol: 87mg | Sodium: 1862mg | Potassium: 596mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1371IU | Vitamin C: 7mg | Calcium: 304mg | Iron: 1mg