Instant Pot Cheesy Potato Soup - Dump and Go Dinner
4
Servings
8
Ingredients
14
Comments
Simple, no-peeling, freezer to pressure cooker potato soup that will warm up any day.
4
Servings
8
Ingredients
14
Comments
Ingredients
- 16 ounces O'Brien Hashed Brown Potatoes, Frozen
- 1 ½ cups Chicken Broth/Stock
- ¾ teaspoons Salt
- ⅓ teaspoons Black Pepper
- ¼ cups dice Onion
- ⅓ cups dice Celery
- 1 ½ cups Milk
- 1 ½ cups Cheddar Cheese, Mild - Shredded
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
Easy Assembly/Dump and Go
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- Divide the chicken broth, hashbrowns, salt, pepper, onions and celery among the indicated number of freezer containers, placing the potatoes at the bottom of the container.
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Make From Frozen Serving Day Directions
Prog. Pressure Cooker
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Prep from frozen
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Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- **Due to the nature of pressure cooking there is always room for inconsistency. The times given here are based on 4 servings fresh. If you are using more servings you may need to increase your cooking time.**
- Place the chicken broth, hashbrowns, salt, pepper, onions and celery into the inner pot.
- Lock the cover into place and seal the steam nozzle.
- Cook on high pressure for 10 minutes.
- Natural release the pressure for 5 minutes and quick release any remaining pressure.
- Change the setting to saute, and add the milk and cheese. Stir until cheese is melted and the soup is thoroughly warmed.
Nutrition Facts
- Servings Per Recipe
- 4 Servings
- Serving Size
- about 1.5 cups Amount Per Serving
- Calories
- 304
- Total Fat
- 16g
- Saturated Fat
- 9g
- Trans Fat
- 0g
- Cholesterol
- 46mg
- Sodium
- 999mg
- Total Carbohydrates
- 27g
- Fiber
- 0g
- Sugar
- 5g
- Protein
- 16g
- WW Freestyle
- 10
14 Comments
Join the discussionDid you have any trouble with it sticking to the pot? I tried this tonight but doubled the recipe. It took forever to seal…about 30 min…then was stuck pretty bad on the bottom. It also turned the hash browns to mush. User error? I’m new to the IP.
Sorry to hear this! Curious if you adjusted the time since you doubled the recipe? Here is a blog post you might find helpful.
I had to flip my frozen block over halfway through the saute time to generate more liquid, because I felt like if I didn’t, it was going to start sticking. After doing that, it seemed to work as directed.
I made this vegan and it turned out great! I used 1 cup of vegan cheddar cheese (instead of 1 1/2 cup) per 4 servings, vegetable broth, and unsweetened almond milk. Not sure if that information is useful to anyone else, but I thought I’d post it just in case.
Thanks for sharing, sounds delicious!
Made this tonight and it was super easy and super delicious!
So glad this recipe worked out for you Sarah! Happy Cooking! ~OAMM
I am making this with a recipe I have that would be from a crock pot. How would I go about this.
This post has tips on converting slow cooker recipes to the Instant Pot: https://onceamonthmeals.com/blog/series/kitchen-tips/crock-pot-vs-instant-pot/
I made this exactly the way explained except I double it, and it was perfect!
When your Freeze for later, do you actually freeze the milk and cheese (together) in a separate bag? Thank you!
Hi Kelly, yes you are absolutely correct. You freeze the milk and cheese together in a separate quart size freezer bag. Happy Cooking! ~ OAMM
Do I need to thaw the milk/cheese? Otherwise I’d be adding a big frozen chunk to my hot soup, right?
Hi Sandy! You can, but it is not necessary. If you prefer, you can set it in a bowl of water to help it thaw, but it should melt just fine without a problem during the last step.
We hope this helps!