Instant Pot Cheesy Potato Soup

• Gluten free

• Produce

  • 2/3 cups Celery
  • 32 oz O'brien hashed brown potatoes, Frozen
  • 1/2 cups Onion

• Canned Goods

  • 3 cups Chicken broth/stock

• Baking & Spices

  • 3/4 tsp Black pepper
  • 1 1/2 tsp Salt

• Dairy

  • 3 cups Milk
  • 3 cups Shred cheddar cheese, Mild

Found on onceamonthmeals.com

Description

Ingredients

• 16 ounces OBrien Hashed Brown Potatoes, Frozen
• 1 ½ cups Chicken Broth/Stock
• ¾ teaspoons Salt
• ⅓ teaspoons Black Pepper
• ¼ cups dice Onion
• ⅓ cups dice Celery
• 1 ½ cups Milk
• 1 ½ cups shred Cheddar Cheese, Mild

Directions

• **Due to the nature of pressure cooking there is always room for inconsistency. The times given here are based on 4 servings fresh. If you are using more servings you may need to increase your cooking time.** Place the chicken broth, hashbrowns, salt, pepper, onions and celery into the inner pot. Lock the cover into place and seal the steam nozzle. Select the soup setting and adjust to 10 minutes or set manually for 10 minutes. Quick release pressure. Change the setting to Saute, and add the milk and cheese. Stir until cheese is melted and the soup is thoroughly warmed.

Nutrition