Effortless Comfort: Instant Pot Frozen Potato Soup Recipe

Craving a warm, comforting bowl of potato soup but short on time? Look no further! This Instant Pot Frozen Potato Soup recipe is your answer. It’s incredibly easy, uses frozen potatoes for ultimate convenience, and delivers a creamy, flavorful soup that’s perfect for a cozy night in.

## Why You’ll Love This Recipe

* **Quick and Easy:** The Instant Pot cuts down cooking time significantly, making this a weeknight winner.
* **Frozen Potatoes are Your Friend:** No peeling or chopping needed! Frozen potatoes save tons of prep time.
* **Customizable:** Easily adapt the recipe to your preferences with different toppings and add-ins.
* **Comfort Food at its Finest:** Creamy, hearty, and satisfying – everything you want in a potato soup.
* **Budget-Friendly:** Uses simple, readily available ingredients.

## Ingredients You’ll Need

* **Frozen Diced Potatoes:** The star of the show! Using frozen potatoes is the key to the speed and convenience of this recipe. I recommend using plain, unseasoned diced potatoes.
* **Chicken Broth (or Vegetable Broth):** Provides the liquid base and adds flavor. You can adjust the amount depending on how thick you like your soup.
* **Onion:** Adds depth and flavor. Yellow or white onions work best.
* **Garlic:** For that essential aromatic punch.
* **Cream Cheese:** This is what makes the soup unbelievably creamy and rich. Don’t skip it!
* **Milk or Half-and-Half:** Adds extra creaminess and thins out the soup to your desired consistency. You can use whole milk, 2% milk, or half-and-half.
* **Butter:** Adds richness and flavor. Salted or unsalted butter will both work.
* **Bacon (Optional):** Adds smoky flavor and a satisfying crunch. Cooked and crumbled bacon is a classic potato soup topping.
* **Shredded Cheddar Cheese (Optional):** Another classic topping that adds cheesy goodness.
* **Sour Cream or Greek Yogurt (Optional):** Adds a tangy creaminess. A dollop on top is the perfect finishing touch.
* **Green Onions or Chives (Optional):** For a fresh, herby garnish.
* **Salt and Pepper:** To taste, of course!
* **Optional Spices:** Smoked paprika, garlic powder, onion powder, dried thyme, or dried rosemary can add extra layers of flavor.

## Equipment

* **Instant Pot (or other electric pressure cooker):** The workhorse of this recipe.
* **Cutting Board and Knife:** For chopping the onion and garlic.
* **Measuring Cups and Spoons:** For accurate ingredient measurements.
* **Wooden Spoon or Spatula:** For stirring.
* **Immersion Blender (Optional):** For creating a smoother soup texture. If you don’t have an immersion blender, you can carefully transfer the soup to a regular blender in batches.

## Step-by-Step Instructions

Here’s how to make this delicious Instant Pot Frozen Potato Soup:

**Step 1: Sauté the Aromatics**

* Turn your Instant Pot to the “Sauté” setting. Add the butter and let it melt.
* Add the chopped onion and cook until softened, about 5-7 minutes, stirring occasionally. This step is crucial for building flavor.
* Add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic.

**Step 2: Add the Main Ingredients**

* Pour in the chicken broth (or vegetable broth). Make sure to scrape the bottom of the pot to deglaze it, removing any browned bits that may have stuck. This prevents the “Burn” error.
* Add the frozen diced potatoes. There’s no need to thaw them first.
* Season with salt and pepper. You can also add any optional spices you like, such as smoked paprika, garlic powder, or dried thyme.

**Step 3: Pressure Cook**

* Close the Instant Pot lid and make sure the steam release valve is set to the “Sealing” position.
* Press the “Manual” or “Pressure Cook” button and set the cooking time to 8 minutes on high pressure.
* The Instant Pot will take some time to come to pressure before the cooking time starts counting down.

**Step 4: Quick Release (or Natural Pressure Release)**

* Once the cooking time is up, you can do a quick release by carefully moving the steam release valve to the “Venting” position. Be careful of the steam!
* Alternatively, you can let the pressure release naturally for 10 minutes, then do a quick release to release any remaining pressure. Natural pressure release results in slightly creamier results.

**Step 5: Blend the Soup (Optional)**

* If you prefer a smoother soup, use an immersion blender to blend the soup directly in the Instant Pot. Be careful not to splash hot soup.
* Alternatively, you can carefully transfer the soup to a regular blender in batches and blend until smooth. Be sure to vent the blender lid to prevent pressure buildup.
* If you prefer a chunkier soup, you can skip this step altogether or blend only a portion of the soup.

**Step 6: Add the Creaminess**

* Cut the cream cheese into cubes and add it to the Instant Pot. Stir until the cream cheese is melted and fully incorporated into the soup. This may take a few minutes.
* Pour in the milk or half-and-half and stir until the soup reaches your desired consistency. Add more milk if you want a thinner soup.

**Step 7: Taste and Adjust Seasoning**

* Taste the soup and add more salt and pepper as needed. You may also want to add more of your optional spices.

**Step 8: Serve and Enjoy!**

* Ladle the soup into bowls and top with your favorite toppings, such as cooked and crumbled bacon, shredded cheddar cheese, sour cream or Greek yogurt, and green onions or chives.
* Serve hot and enjoy!

## Tips and Tricks for the Best Instant Pot Frozen Potato Soup

* **Don’t Overcook:** Overcooked potatoes can become mushy. 8 minutes on high pressure is usually perfect, but you may need to adjust the cooking time slightly depending on your Instant Pot model.
* **Deglaze the Pot:** Make sure to scrape the bottom of the Instant Pot after sautéing the onions and garlic to prevent the “Burn” error.
* **Adjust the Liquid:** You can adjust the amount of chicken broth to your liking. Use less broth for a thicker soup and more broth for a thinner soup.
* **Add Other Vegetables:** Feel free to add other vegetables to the soup, such as carrots, celery, or corn. Add them along with the potatoes.
* **Use Different Cheeses:** Experiment with different cheeses, such as Monterey Jack, pepper jack, or Colby jack.
* **Spice it Up:** Add a pinch of cayenne pepper or a dash of hot sauce for a little heat.
* **Make it Vegan:** Use vegetable broth instead of chicken broth, and omit the cream cheese or use a vegan cream cheese alternative. You can also use plant-based milk instead of dairy milk. Top with vegan bacon bits and shredded vegan cheese.
* **Storage:** Leftover soup can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave.
* **Freezing:** While this soup can be frozen, the texture of the potatoes may change slightly. If you plan to freeze the soup, it’s best to omit the milk or cream cheese and add them after thawing and reheating.

## Variations on Instant Pot Frozen Potato Soup

* **Loaded Baked Potato Soup:** Top with bacon, cheddar cheese, sour cream, and green onions for a classic loaded baked potato flavor.
* **Broccoli Cheddar Potato Soup:** Add chopped broccoli florets along with the potatoes and top with shredded cheddar cheese.
* **Jalapeño Cheddar Potato Soup:** Add diced jalapeños for a spicy kick and top with shredded cheddar cheese.
* **Ham and Potato Soup:** Add diced ham along with the potatoes for a heartier soup.
* **Creamy Tomato Potato Soup:** Add a can of diced tomatoes along with the potatoes for a tangy and flavorful soup.

## Serving Suggestions

This Instant Pot Frozen Potato Soup is delicious on its own, but it’s also great with a side of:

* **Crusty bread or rolls:** For dipping into the creamy soup.
* **Grilled cheese sandwich:** A classic pairing.
* **Salad:** For a lighter meal.

## Nutritional Information (Approximate)

*Please note that the nutritional information is an estimate and may vary depending on the specific ingredients used.*

* Calories: 300-400 per serving
* Fat: 20-30 grams
* Saturated Fat: 10-15 grams
* Cholesterol: 50-70 mg
* Sodium: 800-1000 mg
* Carbohydrates: 30-40 grams
* Fiber: 3-5 grams
* Sugar: 5-10 grams
* Protein: 10-15 grams

## Conclusion

This Instant Pot Frozen Potato Soup is a game-changer for busy weeknights. It’s quick, easy, and incredibly delicious. The use of frozen potatoes makes it incredibly convenient, and the Instant Pot ensures that the potatoes cook perfectly every time. With its creamy texture and customizable toppings, this soup is sure to become a family favorite. So, gather your ingredients, fire up your Instant Pot, and get ready to enjoy a bowl of comforting goodness!