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Instant Pot Cheesy Potato Soup - Lunch

<p>Simple, no-peeling, freezer to pressure cooker potato soup that will warm up any day.</p>
4 Servings Recipe By

Ingredients

  • 16 ounces O'Brien Hashed Brown Potatoes, Frozen
  • 1 1/2 cups Chicken Broth/Stock
  • 3/4 teaspoons Salt
  • 1/3 teaspoons Black Pepper
  • 1/4 cups dice Onion
  • 1/3 cups dice Celery
  • 1 1/2 cups Milk
  • 1 1/2 cups Cheddar Cheese, Mild - Shredded

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = about 1.5 cups
  • 304 Calories
  • 16g Total Fat
  • 9g Sat Fat
  • 0g Trans Fat
  • 46mg Cholesterol
  • 999mg Sodium
  • 27g Total Carb
  • 0g Fiber
  • 5g Total Sugars (Includes 0g Added Sugars)
  • 16g Protein
  • 10 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. **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.**
  2. Place the chicken broth, hashbrowns, salt, pepper, onions and celery into the inner pot.
  3. Lock the cover into place and seal the steam nozzle.
  4. Cook on high pressure for 10 minutes.
  5. Natural release the pressure for 5 minutes and quick release any remaining pressure.
  6. Change the setting to Saute, and add the milk and cheese. Stir until cheese is melted and the soup is thoroughly warmed.

Freeze For Later Cooking Directions

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?

  1. **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.**
  2. Place the chicken broth, hashbrowns, salt, pepper, onions and celery into the inner pot.
  3. Lock the cover into place and seal the steam nozzle.
  4. Cook on high pressure for 10 minutes.
  5. Natural release the pressure for 5 minutes and quick release any remaining pressure.
  6. Change the setting to Saute, and add the milk and cheese. Stir until cheese is melted and the soup is thoroughly warmed.
  7. Let cool.
  8. Divide the soup among the indicated number of freezer bags. Seal, label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. Reheat the soup in the microwave until warmed through.

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