Instant Pot® Frozen Potato Soup

This potato soup is fast to make and is comforting on a cold day.

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.

Per Serving: 217 calories; protein 5.4g; carbohydrates 21.6g; fat 12.4g; cholesterol 36.5mg; sodium 1101mg.

The name of “stew” can refer to 2 time a dish and a cooking method. Stewing makes not fast cooking piece of meat, raw fruit or beans in a tastefull water based . It’s similar to braising, but it does have a few piece of differences. The meat is chopped into smaller pieces but of being processing menu whole , and the water based material completely covers the contents in a stew as different to a braise’s halfway full . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a perception for being a rib-sticking eating process that comfortable you up on a freezing , winter day. It’s true ; a bowl of old menu of beef stew can make warming featured food , but stew’s comfort factor goes way beyond protecting you from the chill . It’s all about those soft and chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The way they come together make the ultimate comfort food, no matter the weather.