Instant Pot Frozen Potato Soup Recipe

Name: Instant Pot Frozen Potato Soup
Prep time: 5 min
Cook time: 25 min
Total time: 40 min
Yield: 8
Ingredients: 3.5 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; 0.25 teaspoon ground black pepper, or more to taste

Cook Time: 25 minutes

Ingredients:

3 cups chicken broth
1 (28 ounce) package frozen potatoes O'Brien with onions and peppers
1 (10.5 ounce) can condensed cream of chicken soup
1 (8 ounce) package cream cheese, softened
1 teaspoon Italian seasoning
1 teaspoon garlic salt
teaspoon ground black pepper, or more to taste

Directions:

Pour chicken broth into a multi-functional pressure cooker (like an Instant Pot).
Evenly layer the O'Brien potatoes over the broth.
Place dollops of the condensed cream of chicken soup over the potatoes.
Top the ingredients with the cream cheese, leaving everything undisturbed (do not stir).
Close and lock the lid of the pressure cooker. Set the pressure cooker to high pressure according to the manufacturers instructions and set the timer for 15 minutes.
Allow about 10 to 15 minutes for pressure to build.
Once the cooking time is complete, release pressure using the natural-release method for about 5 minutes. Then, use the quick-release method to release any remaining pressure.
Add the Italian seasoning, garlic salt, and black pepper. Stir everything to combine until smooth and creamy.

Nutrition Facts (per serving):

Calories: 221
Total Fat: 13g (17% Daily Value)
Saturated Fat: 7g (36% Daily Value)
Cholesterol: 38mg (13% Daily Value)
Sodium: 1168mg (51% Daily Value)
Total Carbohydrate: 20g (7% Daily Value)
Dietary Fiber: 0g (0% Daily Value)
Total Sugars: 2g
Protein: 6g (11% Daily Value)
Vitamin C: 17mg (19% Daily Value)
Calcium: 75mg (6% Daily Value)
Iron: 1mg (6% Daily Value)
Potassium: 344mg (7% Daily Value)

Note: Nutrient values are based on a 2,000-calorie diet. Your daily values may differ based on your calorie needs. Always consult a doctor or dietitian if you have dietary concerns.

History of Origin

Potato soup has long been a staple in American cuisine, with many variations across the country. The Instant Pot Frozen Potato Soup recipe is a modern twist on the classic potato soup, made easier and quicker with the help of an Instant Pot pressure cooker. While potato soup itself dates back centuries, primarily in regions with abundant potato harvests, the development of the Instant Pot has allowed for a faster way to prepare comfort foods, like potato soup, without sacrificing flavor. This recipe leverages frozen potatoes O'Brien, which include onions and peppers, offering a convenient, time-saving option for busy home cooks.

Regional Variations

Potato soup recipes can differ from region to region, depending on available ingredients and local tastes. In the American Midwest, potato soup often incorporates bacon, cheese, and cream, while in the South, it's common to add spices and seasonings like cayenne pepper or smoked paprika. The Instant Pot version of this soup is a nod to convenience, utilizing frozen O'Brien potatoes, which include a mix of diced potatoes, onions, and bell peppers, making it ideal for a quick, satisfying meal. This version doesn't require the long simmering times of traditional recipes, making it suitable for a busy lifestyle.

Distinguishing Features

What sets this Instant Pot Frozen Potato Soup apart from similar dishes is its use of frozen potatoes O'Brien. Many traditional potato soups require fresh potatoes that need to be peeled, diced, and pre-cooked. By using frozen potatoes O'Brien, which come pre-diced and mixed with onions and bell peppers, the recipe saves both time and effort. Additionally, the addition of cream cheese and condensed chicken soup gives the soup a creamy, velvety texture that distinguishes it from other potato soups that may rely on milk or heavy cream.

Where It's Typically Served

This Instant Pot Frozen Potato Soup is typically served as a comforting dish for dinner or lunch, particularly in colder months. Its perfect for family meals or casual gatherings, offering a quick and hearty option for busy weeknights. The rich and creamy texture makes it a popular choice at family dinners, potlucks, or even as a side dish to accompany a main entre. Many restaurants that focus on comfort food, particularly in colder climates, may offer a variation of potato soup on their menu, although the Instant Pot version is designed to be homemade and easy to prepare in any kitchen.

Interesting Facts

The Instant Pot has revolutionized the way many people prepare meals, making cooking faster and more convenient without compromising flavor. Originally designed as a multi-function kitchen appliance that could pressure cook, slow cook, saut, and more, the Instant Pot has become a beloved tool in households across the globe. The use of frozen ingredients in this soup recipe is another example of how modern appliances like the Instant Pot have made cooking quicker and more accessible, especially for those who are short on time but still want to enjoy a home-cooked meal. Interestingly, frozen potatoes O'Brien were named after the "O'Brien" family of Colorado, who were known for their potato farming in the early 20th century. The dish has since become a staple in many American homes, thanks to its convenience and versatility.

FAQ about Instant Pot Frozen Potato Soup Recipe

Yes, you can use fresh potatoes instead of frozen O'Brien potatoes. If you opt for fresh potatoes, peel and dice them into small cubes before adding them to the Instant Pot. You may need to adjust the cooking time slightly, increasing it by 5-7 minutes to ensure the potatoes cook through.

Store any leftover potato soup in an airtight container in the refrigerator for up to 3-4 days. To reheat, gently warm the soup on the stovetop or in the microwave. If the soup thickens upon refrigeration, you can add a little more chicken broth to achieve your desired consistency.

Yes, you can freeze this soup. Allow it to cool completely, then transfer it to an airtight container or freezer bag. It will keep in the freezer for up to 2-3 months. To reheat, thaw it overnight in the refrigerator and then heat on the stovetop or in the microwave, adding more broth if necessary to adjust the texture.

Yes, you can make this soup vegetarian by substituting the chicken broth with vegetable broth. You can also swap the cream cheese for a dairy-free version if you prefer a dairy-free option.

If you don't have cream cheese, you can substitute it with sour cream, heavy cream, or a vegan cream cheese alternative. Each substitute will bring a slightly different texture and flavor, but they'll all work to create a creamy soup.

Yes, you can add other vegetables like carrots, celery, or corn to the soup. Just make sure to chop them into small pieces to ensure even cooking. You can add them along with the potatoes and other ingredients in the Instant Pot.

If your soup burns on the bottom, it's likely due to not having enough liquid or stirring the ingredients well enough before cooking. Be sure to evenly layer the ingredients and check that the Instant Pot is not overfilled. Additionally, using the 'Saute' mode before cooking can sometimes cause the bottom to burn if the ingredients are too dry.

Yes, you can make this soup on the stovetop. Simply add all ingredients to a large pot and bring to a simmer. Cook on low heat, stirring occasionally, for about 25-30 minutes until the potatoes are tender. You may need to adjust the cooking time based on your stovetop and pot.

To make the soup thicker, you can mash some of the potatoes after cooking or add a small amount of cornstarch mixed with water. To make the soup thinner, simply add more chicken broth or water until you reach your desired consistency.

This recipe yields approximately 8 servings.

Comments

Ronald Nguyen

08/10/2023 07:54:26 AM

I have made this recipe several times and it's always great. This time, I made a little change by adding half a bag of frozen potatoes. I really liked the extra meaty texture with the additional potatoes.

Kenneth Jackson

01/19/2023 03:46:20 AM

Burned on the bottom. Taste is okay, but it's thicker than I prefer. Should I add more broth next time?

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