On a cold day, this potato soup is warming and easy to prepare.
| Prep Time: | 5 mins |
| Cook Time: | 25 mins |
| Additional Time: | 10 mins |
| Total Time: | 40 mins |
| Servings: | 8 |
Ingredients
- 3 ½ cups chicken broth
- 1 (28 ounce) package frozen potatoes O’Brien with onions and peppers
- 1 (10.75 ounce) can condensed cream of chicken soup
- 1 (8 ounce) package cream cheese, softened
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic salt
- ¼ teaspoon ground black pepper, or more to taste
Instructions
- Pour chicken broth into a multi-functional pressure cooker (such as Instant Pot). Add O’Brien potatoes. Dollop chicken soup over the potatoes. Place cream cheese on top of the chicken soup. Do not stir.
- Close and lock the lid. Select high pressure according to manufacturer’s instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
- 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.
Nutrition Facts
| Calories | 217 kcal |
| Carbohydrate | 22 g |
| Cholesterol | 37 mg |
| Dietary Fiber | 0 g |
| Protein | 5 g |
| Saturated Fat | 7 g |
| Sodium | 1101 mg |
| Sugars | 1 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |
Reviews
Burned on bottom. Taste ok but thicker than I like it. Should I add more both next time