Instant Pot Cheesy Potato Soup - Lunch
4
Servings
8
Ingredients
0
Comments
Simple, no-peeling, freezer to pressure cooker potato soup that will warm up any day.
4
Servings
8
Ingredients
0
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
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
Prog. Pressure Cooker
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?
- **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.**
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Make From Frozen Serving Day Directions
Easy Assembly/Ready to Eat
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
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Make It Now Cooking Directions
Prog. Pressure Cooker
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.