Tasty Instant Pot Potato Soup with Frozen Hash Browns

If you ask me, hash brown potato soup is the best shortcut ever invented.

This hearty, comforting soup takes the hard work out of peeling and chopping potatoes by using frozen hash browns instead. The Instant Pot does all the heavy lifting, turning simple ingredients into a creamy, satisfying bowl of goodness.

It’s loaded with tender potatoes, bits of bacon, and just the right amount of cheese, all swimming in a rich, smooth broth that comes together in no time. A sprinkle of green onions and extra cheese on top makes it feel like a loaded baked potato in soup form.

It’s a cozy, filling meal that’s perfect for busy weeknights, especially when the weather turns chilly.

What Kind of Hash Browns Should I Use?

For this soup recipe, you’ll want to stick with frozen cubed hash browns (sometimes labeled as “diced” or “southern style”) rather than the shredded variety. The cubed style holds up better during pressure cooking and gives the soup a heartier texture that’s more like a traditional potato soup. While most grocery store brands will work just fine, look for hash browns that list potatoes as the only ingredient – some brands add preservatives or extra starches that can affect the texture of your soup. If you can’t find cubed hash browns, you can use the shredded kind in a pinch, but keep in mind that they’ll break down more during cooking and give you a slightly different texture.

Options for Substitutions

This cozy potato soup recipe is pretty adaptable – here are some handy swaps you can try:

• Frozen hash browns: No frozen hash browns? You can use fresh potatoes instead – just peel and cube about 6-7 medium potatoes. Keep in mind you might need to increase the cooking time by 2-3 minutes.
• Cream of chicken soup: Feel free to swap this with cream of celery or cream of potato soup. For a vegetarian version, use cream of mushroom soup and vegetable broth instead of chicken broth.
• Cream cheese: If you’re out of cream cheese, try using 1 cup of heavy cream or 1 cup of sour cream instead. The texture will be a bit different, but still creamy and good.
• Yellow onion: White onions or even 2 tablespoons of onion powder will work here. If using onion powder, add it with the other seasonings.
• Toppings: The toppings are totally up to you! Try crushed crackers, french fried onions, or even a dollop of sour cream. You can skip them altogether and the soup will still be tasty.

Watch Out for These Mistakes While Cooking

The biggest challenge when making Instant Pot potato soup is getting the cream cheese to blend smoothly – to avoid lumps, make sure your cream cheese is truly softened at room temperature and cut into small cubes before adding it to the hot soup.

A common mistake is releasing the pressure too quickly after cooking, which can cause the soup to splatter and become unsafe – always let the pressure release naturally for at least 10 minutes before switching to quick release.

To prevent the dreaded ‘burn’ notice on your Instant Pot, don’t stir the cream of chicken soup when you add it; instead, pour it on top of the other ingredients and leave it undisturbed until after cooking.

For the creamiest results, wait to add the cream cheese until after the pressure cooking is complete, then stir it in gradually while the soup is still hot – this prevents curdling and ensures a silky-smooth texture.

What to Serve With Potato Soup?

This hearty potato soup is practically a meal on its own, but a few simple sides can make it even better! A crisp green salad with a light vinaigrette helps balance out the richness of the creamy soup. For something with a bit more substance, warm crusty bread or soft dinner rolls are perfect for soaking up every last spoonful. If you’re feeding a bigger crowd, you might want to add a plate of ham and cheese sliders or a simple turkey sandwich to round out the meal – the combination of soup and sandwich is always a crowd-pleaser!

Storage Instructions

Keep Fresh: This potato soup is perfect for leftovers! Just put it in an airtight container and pop it in the fridge – it’ll stay good for up to 4 days. The flavors actually get even better after a day or two as everything mingles together.

Freeze: Want to save some for later? Let the soup cool completely, then transfer it to freezer-safe containers or bags. It’ll keep well in the freezer for up to 3 months. Just keep in mind that cream-based soups can sometimes separate when frozen, but don’t worry – it’s still perfectly good to eat!

Warm Up: When you’re ready to enjoy your leftover soup, heat it up slowly on the stovetop over medium-low heat, stirring occasionally. Or microwave it in 30-second intervals, stirring between each one. If it seems a bit thick after storage, just add a splash of chicken broth or milk to thin it out to your liking.

Preparation Time	5-10 minutes
Cooking Time	10-15 minutes
Total Time	15-25 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1400-1600
• Protein: 30-35 g
• Fat: 70-80 g
• Carbohydrates: 160-180 g

Ingredients

• 30 ounces of frozen cubed hash brown potatoes
• 3 1/2 cups chicken broth (low sodium)
• 10.75-ounce can of creamy chicken soup
• 1/2 cup diced yellow onion
• 1/2 teaspoon black pepper
• 1 teaspoon garlic powder
• 8 ounces cream cheese (softened and cut into pieces)
• Optional toppings: crumbled cooked bacon, shredded cheddar cheese, chopped green onions

Step 1: Add Ingredients to the Instant Pot

Begin by placing frozen hash brown potatoes, chicken broth, cream of chicken soup, chopped yellow onion, black pepper, and garlic powder into the insert pot of your Instant Pot.

Make sure all ingredients are evenly distributed in the pot.

Step 2: Set the Instant Pot

Securely close the lid of the Instant Pot and set the vent to the sealed position.

Select a 10-minute cook time on high pressure using the Manual or Pressure Cook setting.

This will cook the ingredients thoroughly, making the potatoes tender and the flavors blend together well.

Step 3: Release Pressure and Remove the Lid

Once the cooking time has completed, perform a quick release of pressure by carefully turning the vent.

After the pressure has completely released and the valve has dropped, cautiously remove the lid of the Instant Pot to avoid any steam.

Step 4: Melt the Cream Cheese

Add cubed cream cheese into the hot mixture in the insert pot.

Stir the cream cheese for a few minutes to encourage it to melt into a creamy consistency.

If you notice any larger clumps, use the back of a spoon to gently smash them so that they melt more easily.

Step 5: Garnish and Serve

Once the cream cheese is well-incorporated and the soup is creamy, garnish the top with bacon crumbles, shredded cheese, and chopped green onions for added flavor and crunch.

Serve hot and enjoy your creamy, comforting soup!