Go Back
–+ servings
David Murphy

Instant Pot Cheesy Chicken and Potato Soup

You'll love the this comforting delicious instant pot cheesy chicken and potato soup!
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Additional Time 15 minutes
Total Time 35 minutes
Servings: 6
Course: Instant Pot
Cuisine: American

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
 

  1. Place all ingredients in your IP in following order: chicken chunks, potatoes, ranch seasoning mix, pepper, cream cheese, and chicken broth.
  2. Seal Lid and set your IP on manual high pressure for 15 minutes.
  3. When done, NPR for 10 minutes and then QR the rest.
  4. Remove the lid, add shredded cheeses, and stir thoroughly until cheese has melted into the soup.
  5. 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

Tried this recipe?

Let us know how it was!