Instant Pot Frozen Potato Soup Food

INSTANT POT® FROZEN VEGETABLE SOUP

Steps:

• Pour chicken broth, hash brown potatoes, tomatoes, frozen vegetables, celery, Worcestershire sauce, paprika, oregano, onion powder, salt, dill, and pepper to a multi-functional pressure cooker (such as Instant Pot®). Stir to combine.
• Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 0 minutes. Allow 30 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Ladle soup into bowls.

INSTANT POT® FROZEN POTATO SOUP

Steps:

• 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.

INSTANT POT POTATO SOUP

Steps:

• Pour the bacon bits into the bottom of the Instant Pot. I don't typically measure, and just use about half of the little Bacon Bits bag. If desired, set the Instant Pot to saute for 2-4 to help crisp up the bacon.
• Pour the chicken broth/stock into the pot, followed by the cream of chicken soup. Give the Instant Pot contents a gentle stir to distribute the cream of chicken soup.
• Pour the frozen hash brown potatoes gently over the soup. Add the cream cheese to the Instant Pot and gently poke it down under the surface of the soup and potatoes. For best results, cut the cream cheese into 8 equal slices.
• Put the lid onto the Instant Pot, and set it to cook at high pressure for 15 minutes. When cooking time has finished, allow the pressure to release naturally.
• Top with shredded cheese, bacon bits, and/or green onion if desired!

INSTANT POT FRENCH ONION BAKED POTATO SOUP

Steps:

• Place potatoes, broth, and 1 tablespoon salt into Instant Pot. Close lid, set pressure to high, and cook 20 minutes. Allow Instant Pot to remain on warm setting.
• Meanwhile, in a large skillet over medium-high heat, warm olive oil and 1 tablespoon butter until melted. Add onions, season generously with salt, and cook, stirring occasionally, until deeply golden and caramelized, about 25 minutes. If necessary, add 1-2 tablespoons water to skillet to prevent burning, scraping bottom of pan to incorporate caramelization. Adjust heat as necessary to prevent burning.
• In a small skillet, cook bacon over medium heat, stirring occasionally, until crisp. Remove with a slotted spoon to a paper towel-lined plate.
• If necessary, release pressure manually on Instant Pot. Using an immersion blender, blend potatoes and broth until nearly smooth. Add milk, cream, and remaining 2 tablespoons butter. Blend to combine. Fold in half of cheese, half of caramelized onions, and thyme. Season to taste with salt and pepper. If soup is too thick, thin to desired consistency with additional milk.
• Serve, garnished with reserved cheese, reserved onions, chives, sour cream, and bacon.

INSTANT POT CREAMY POTATO SOUP

Steps:

• Select the "saute" setting on the Instant Pot.
• Once it reads "hot" add butter and let melt.
• Add in onions and celery and saute 2 minutes then press "cancel."
• Add in potatoes, carrots and broth and season with salt and pepper to taste. Submerge veggies down into broth.
• Seal lid on Instant Pot, make sure valve is set to "sealing position," then select "manual" mode and 9 minutes.
• Once time is up let pressure come down naturally for 5 minutes then use quick release method to release any remaining pressure.
• In a medium bowl whisk a few tablespoons of milk with the cornstarch then add in remaining milk and whisk.
• Press "cancel" on Instant Pot then select the "saute" setting.
• Pour milk mixture into soup in Instant Pot along with cream cheese.
• Bring mixture to a boil, whisking frequently, and let boil about 1 minute (you can also mash up the potatoes a little if desired).
• Serve warm with cheddar, bacon, and green onions or parsley. Note that soup will thicken as it rests (especially overnight with all those starches, so thin with more milk as desired).
• Recipe source: Cooking Classy

INSTANT POT POTATO SOUP

Steps:

• Turn a 6QT Instant Pot onto the saute setting. Add bacon and cook until crispy. Remove bacon leaving the drippings in the pot.
• Add onion, garlic, thyme, and black pepper. Stir and saute for 5 minutes to soften the onions.
• Add chicken stock and scrape any brown bits from the bottom of the Instant Pot (this will avoid a burn notice). Add the potatoes to the pot.
• Place the lid on the Instant Pot and set to high pressure for 8 minutes. When the timer goes off turn the steam valve to quick release. Remove the lid and stir the soup.
• Pour in 1 cup of the half and half and stir to combine.
• In a small bowl whisk together cold milk and cornstarch. Pour into the soup pot and stir to combine.
• Set the Instant Pot to the saute setting and cook the soup until it starts to thicken.
• If the soup is thicker than you like add the reserved ½ cup half and half. Some of the potatoes can be slightly mashed for a thicker consistency.
• Stir in the shredded cheese and serve topped with crispy bacon and sliced green onions.

INSTANT POT BAKED POTATO SOUP

Steps:

• Turn Instant Pot and add bacon sliced into half inch sections.
• Stir bacon periodically until crisp, then remove and set aside.
• While the bacon cooks, dice onion. Add onion to bacon grease and stir with a wooden spoon to get up browned bits. Turn off Instant Pot off, and leave onion.
• Wash potatoes, and cut into bite size cubes. Add to Instant Pot, along with parsley, salt, pepper, and chicken stock, then stir. Close Instant Pot, and ensure vent is set to seal.
• Cook for eight minutes, then let NPR for 10 minutes. Carefully open.
• Use immersion blender to lightly puree with seven quick zips. Leave plenty of potato chunks.
• Add milk and stir. Slowly add small handfuls of cheese, stirring until melted between each addition.
• Serve immediately. Top with reserved bacon and additional shredded cheese.
• Keep leftovers in a tightly sealed container in the fridge for 2-3 days.