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This potato soup is fast to make and is comforting on a cold day.
Ingredients
- 3 ½ 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
- ¼ teaspoon ground black pepper, or more to taste
Directions
Step 1
Pour chicken broth into a multi-functional pressure cooker (such as Instant Pot). Add O'Brien potatoes. Dollop chicken soup over the potatoes. Place cream cheese on top of the chicken soup. Do not stir.
Step 2
Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
Step 3
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.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 217 | |
| % Daily Value * | |
| Total Fat12g | 16% |
| Saturated Fat7g | 34% |
| Cholesterol37mg | 12% |
| Sodium1101mg | 48% |
| Total Carbohydrate22g | 8% |
| Dietary Fiber0g | 0% |
| Total Sugars1g | |
| Protein5g | |
| Vitamin C11mg | 57% |
| Calcium44mg | 3% |
| Iron2mg | 11% |
| Potassium304mg | 6% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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