Instant Pot® Frozen Potato Soup recipe

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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

Nutrition Info

216.5 calories
carbohydrate: 21.6 g
cholesterol: 36.5 mg
fat: 12.4 g
fiber: 0.1 g
protein: 5.4 g
saturatedFat: 6.8 g
servingSize: -
sodium: 1101 mg
sugar: 0.8 g
transFat: : -
unsaturatedFat: : -


  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.

Recipe Yield

8 servings

Recipe Note

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

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