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Loaded Baked Potato Soup (Instant Pot) Recipe

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This recipe for Loaded Baked Potato Soup (Instant Pot) is from ., one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
26 oz. bag frozen hashbrowns
3 cans chicken broth
2 cans cream of chicken soup
½ Tbsp. dry onion
½ tsp. black pepper
½-1 Tbsp chives
8 oz. regular cream cheese, softened (add after cooking)


sour cream
green onions
cheese
bacon bits
Directions:
Directions:
Whisk together chicken broth, cream of chicken soup, onion, pepper, and chives.
Add frozen hash browns and stir together.
Put the lid on the Instant Pot and turn seal release handle to the sealed position. Using the soup or manual high-pressure setting, set the timer to 8 minutes. It will take about 10-12 minutes to come to pressure.
When the timer beeps, turn the Instant Pot off and allow it to naturally release pressure for 5 minutes. Then carefully turn seal release handle to vent to quick release steam. When pressure is all released, remove the lid.
Stir softened cream cheese in a separate bowl until smooth and then stir into soup. If needed, turn Instant Pot to saute for 1-2 minutes and stir to help melt cream cheese. The original recipe warned not to use fat-free cream cheese because it will not melt.
Top with cheese, crumbled bacon, sour cream, and chives. Enjoy!

 

 

 

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