Go Back
–+ servings

Instant Pot Cheesy Chicken and Potato Soup

You'll love the this comforting delicious instant pot cheesy chicken and potato soup!
David Murphy
Prep Time 5 minutes
Cook Time 15 minutes
Additional Time 15 minutes
Total Time 35 minutes
Serving Size 6

Ingredients

  • 1.5 Pounds of thin sliced chicken breast cut into chunks
  • 3 pounds of white potatoes cut into thick chunks skin on
  • 1 packet of dry ranch dressing
  • 1 8 oz package of cream cheese room temperature
  • 1 cup of shredded cheddar
  • 1 cup of shredded cheddar jack cheese mix
  • 2 cups of low sodium chicken broth
  • 1/4 teaspoon of black pepper

Instructions

  • Place all ingredients in your IP in following order: chicken chunks, potatoes, ranch seasoning mix, pepper, cream cheese, and chicken broth.
  • Seal Lid and set your IP on manual high pressure for 15 minutes.
  • When done, NPR for 10 minutes and then QR the rest.
  • Remove the lid, add shredded cheeses, and stir thoroughly until cheese has melted into the soup.
  • Enjoy!

Notes

NOTE: If you put cream cheese in when cold, it will curdled in your soup.
P.S. I normally double the amount cheese for me. Cause I love cheese. lol