Instant Pot Frozen Potato Soup
This Instant Pot potato soup is made with frozen hash browns for a fast, comforting meal on a cold day.
chicken broth
3 ½
cups
frozen potatoes O'Brien with onions and peppers
1
(28 ounce) package
condensed cream of chicken soup
1
(10.5 ounce) can 
cream cheese, softened
1
(8 ounce) package
Italian seasoning
1
teaspoon
garlic salt
1
teaspoon
ground black pepper, or more to taste
¼
teaspoon
 Pour chicken broth into a multi-functional pressure cooker (such as Instant Pot). Add O'Brien potatoes in an even layer. Dollop condensed soup over potatoes. Place cream cheese on top. Do not stir.
  Close and lock the lid. Select high pressure according to manufacturer's instructions; set the timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
  Release pressure using the natural-release method according to manufacturer's instructions, about 5 minutes. Use the quick-release method to release remaining pressure. Add Italian seasoning, garlic salt, and black pepper. Stir to incorporate.
