Instant Pot Creamy Potato Soup

We all love the Instant Pot. It took me awhile to get used to this handy kitchen appliance but now I am Instant Pot addicted. I make tons of recipes in mine including breakfast, lunch and dinners. One of the Instant Pot’s best uses is for making soup. I have always been a big fan of slow simmering soups cooking away on the stove but some days this is just not possible. The Instant Pot makes it possible to have an all day soup recipe done from start to finish in thirty minutes or less. Mr. Tipsy and I love soup year round. I was raised thinking that eating hot soup in the Summer raised your internal temperature closer to the outdoor temperature resulting in you feeling less hot. I have no idea if this is true or not, but what is true, is that I love soup year round. The Instant Pot allows me to make soup in the Summer without heating up my house. I have even used the Instant Pot outside on my deck as to not heat up the house anymore than it needs to be. One of my favorite soups to make year round is this Instant Pot Creamy Potato Soup. There are several reasons to love it but the two main reasons are that it is cheap to make, and absolutely delicious to eat.

Instant Pot Creamy Potato Soup is made with frozen shredded hash browns, carrots, onions, celery seed and cream cheese. Adding a a little Chicken Bouillon and water is what makes the quick and easy broth. Topped with cheddar cheese and some green onion makes it extra special. You really need nothing else to make this except for your instant pot. Let’s get started. Gather your ingredients:

• 1 30oz Bag of Frozen Shredded Hash Browns
• 1 8oz Block of Cream Cheese
• 8 Cups of Water
• 2 Heaping Tablespoons of Chicken Bouillon
• 1 Carrot, Diced
• 1 Medium Sized Yellow Onion, Diced
• 2 teaspoons of Celery Seed, or you can use one stalk of celery, diced
• 2 Tablespoons of Olive Oil or Butter
• 3 Green Onions, Sliced Thin
• 1 C of Shredded Cheddar Cheese

I got all of my ingredients at Aldi for this recipe. I had the celery seed and bouillon on hand. I also had the green onions, carrots, onions and cheddar cheese leftover from another recipe.Therefore I was able to buy my ingredients for this for around $6. This recipe also makes about 12 servings. I make a large batch of this soup and then I freeze single portions for quick lunch or dinner options. I can’t believe how easy this recipe for Instant Pot Creamy Potato Soup is. I think you will find it to be as simple as I think it is.

Steps

1. Set your Instant Pot to the sauté setting on high, add your olive oil, carrots and onions to the pot and cook until soft and slightly brown.
2. Next, add your celery seed and toss with the carrots and onions to get the full flavor out.
3. Next, add your water and chicken bouillon and bring it all to a simmer , then add your bag of frozen hash browns.
4. Turn off your instant pot, cover with the lid and set the Instant Pot to the Manual setting on high for 12 minutes.
5. When the timer goes off, quick release the steam.
6. Cut your block of cream cheese up in cubes and add it to the Instant Pot, using a whisk, whisk until the cream cheese is melted and the broth is smooth. This will also break up the potatoes just enough to make the soup even creamier but you will still get some great bites of potatoes.
7. When ready to serve, add the soup to your bowls, add some black pepper to the top and also some cheddar cheese and green onions.

This recipe is absolutely perfect on its own but if you are feeling adventurous you can dice up a couple of slices of bacon and sauté the bacon with the carrots and onions. You can also add some crumbled bacon to the top of the soup when you serve it.

This soup makes a complete meal, but sometimes you are in the mood for something a little more. Some ideas for some perfect pairings for this soup are:

• BLT Sandwiches
• Salad
• Ham & Cheese Sandwiches
• Mini Cucumber Sandwiches
• Veggie Pizza

The Instant Pot has definitely been a game changer for me in the kitchen. I have loved everything I have made in it. I am constantly finding new uses for it like making rice, baking and even making homemade dog food for my pups!

If you are looking for other Instant Pot Recipes, here are some of my favorites:

Instant Pot Macaroni & Cheese

Instant Pot Chicken Noodle Soup

Round Steak & Gravy

Soy Sauce Ribs

I really hope you make this recipe and you enjoy it as much as we do. If you make this or any of my recipes be sure to post a picture on social media and tag me on Instagram @thetipsyhousewife or on Facebook @tipsywife.

Instant Pot Creamy Potato Soup

Ingredients

• 1 30oz Bag of Frozen Shredded Hash Browns
• 1 8oz Block of Cream Cheese
• 8 Cups of Water
• 2 Heaping Tablespoons of Chicken Bouillon
• 1 Carrot, Diced
• 1 Medium Sized Yellow Onion, Diced
• 2 teaspoons of Celery Seed, or you can use one stalk of celery, diced
• 2 Tablespoons of Olive Oil or Butter
• 3 Green Onions, Sliced Thin
• 1 C of Shredded Cheddar Cheese

Steps

1. Set your Instant Pot to the sauté setting on high, add your olive oil, carrots and onions to the pot and cook until soft and slightly brown.
2. Next, add your celery seed and toss with the carrots and onions to get the full flavor out.
3. Next, add your water and chicken bouillon and bring it all to a simmer , then add your bag of frozen hash browns.
4. Turn off your instant pot, cover with the lid and set the Instant Pot to the Manual setting on high for 12 minutes.
5. When the timer goes off, quick release the steam.
6. Cut your block of cream cheese up in cubes and add it to the Instant Pot, using a whisk, whisk until the cream cheese is melted and the broth is smooth. This will also break up the potatoes just enough to make the soup even creamier but you will still get some great bites of potatoes.
7. When ready to serve, add the soup to your bowls, add some black pepper to the top and also some cheddar cheese and green onions.

Thank you for reading and Happy Eating!

Love, Tipsy