Creamy Instant Pot Potato Chowder

Name: Creamy Instant Pot Potato Chowder
Total time: 40 min
Yield: 8
Ingredients: 875 ml chicken broth; 1 package (800 g) frozen potatoes O'Brien (with onions and peppers); 1 can (305 g) condensed cream of chicken soup; 1 package (225 g) cream cheese, softened; 1 tsp Italian seasoning; 1 tsp garlic salt; 1/4 tsp ground black pepper, or more to taste

A rich and creamy potato chowder made in the Instant Pot using frozen O'Brien hash browns, condensed chicken soup, and cream cheese for a simple and quick dish.

40 min

easy

221kcal

calories

20g

carbohydrates

13g

fat

fiber

protein

1168mg

sodium

sugar

Dinner American

Ingredients

875 ml chicken broth

1 package (800 g) frozen potatoes O'Brien (with onions and peppers)

1 can (305 g) condensed cream of chicken soup

1 package (225 g) cream cheese, softened

1 tsp Italian seasoning

1 tsp garlic salt

1/4 tsp ground black pepper, or more to taste

Directions

Step 1

Pour the chicken broth into the Instant Pot and add the O'Brien potatoes in an even layer. Spoon the condensed soup over the potatoes and place the softened cream cheese on top without stirring.

Step 2

Close and lock the lid, select high pressure, and set the timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.

Step 3

Use the natural-release method for about 5 minutes, then perform the quick-release method. Add the Italian seasoning, garlic salt, and black pepper, and stir well to combine.