It seems like every recipe I share is a family favorite.😂 Well, I guess we just have a lot of favorites, and today I am excited to introduce you to our favorite potato soup. I have been making this recipe in the crockpot for several years (adapted from THIS one) and decided it was time to convert it to my Instant Pot. It only took 30 minutes start to finish and was delicious!
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This recipe was made using my 8 qt. Instant Pot. I have not tested the recipe in a 6 qt. Instant Pot, but it should work fine in that size.
Instant Pot Loaded Baked Potato Soup
26 oz. bag frozen hashbrowns
3 cans chicken broth
2 cans cream of chicken soup
1/2 Tbsp. dry onion
1/2 tsp. black pepper
1/2-1 Tbsp chives
8 oz. regular cream cheese, softened (add after cooking)
Whisk together chicken broth, cream of chicken soup, onion, pepper, and chives. Add frozen hash browns and stir together. As I mentioned above, I have an 8 qt. Instant Pot so all the ingredients were well below the 1/2 full mark. A 6 qt. Instant Pot would probably be around 1/2 full.
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 10-15 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. Serve with our favorite Parmesan Garlic Breadsticks. Enjoy!
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Printable Recipe
- 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)
- 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!
Loaded Baked Potato soup! I cannot wait to try this, it looks great!
Did your potatoes break down or could you still distinguish the shreds? I keep getting the food burn notice. Sad. I may finish it on the stove but am wondering what the end texture result is supposed to be,
Thank you for your question! When I make this soup, the potatoes do break down some, but I can still distinguish the shreds. Maybe try decreasing the cooking time by 1-2 minutes if you want more shredded potato. I have also gotten the food burn notice a couple of times. I found that if I stir the soup first and make sure there is liquid underneath the potatoes, that doesn’t happen. I hope you try it again and it works better next time! 🙂
How long would you recommend cooking if you double the recipe?
I’ve never tried doubling this recipe, but you could maybe try 1-2 more minutes. I’d love to know how it turns out!
Did this recipe last night because I had all the ingredients in my pantry/freezer. It was so good! Thanks so much for the recipe. Boyfriend approved and he’s a meat eater! 😊
So glad you liked it! Thanks for visiting my blog!😀