This potato soup is fast to make and is comforting on a cold day.

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Recipe Summary test

prep:
5 mins
cook:
25 mins
additional:
10 mins
total:
40 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

217 calories; protein 5.4g; carbohydrates 21.6g; fat 12.4g; cholesterol 36.5mg; sodium 1101mg. Full Nutrition
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