Instant Pot® Frozen Potato Soup


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

Prep Time:
5 mins
Cook Time:
25 mins
Additional Time:
10 mins
Total Time:
40 mins
8 servings


  • 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


  1. 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.

  2. 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.

  3. 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 (per serving)

217 Calories
12g Fat
22g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 217
% Daily Value *
Total Fat 12g 16%
Saturated Fat 7g 34%
Cholesterol 37mg 12%
Sodium 1101mg 48%
Total Carbohydrate 22g 8%
Dietary Fiber 0g 0%
Total Sugars 1g
Protein 5g
Vitamin C 11mg 57%
Calcium 44mg 3%
Iron 2mg 11%
Potassium 304mg 6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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