Prep Time::5 mins
Cook Time::25 mins
Additional Time::10 mins
Total Time::40 mins
Servings::8
Ingredients
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3 ½ cups chicken broth
1 (28 ounce) package frozen potatoes O'Brien with onions and peppers
1 (10.5 ounce) can condensed cream of chicken soup
1 (8 ounce) package cream cheese, softened
1 teaspoon Italian seasoning
1 teaspoon garlic salt
¼ teaspoon ground black pepper, or more to taste
Directions
Pour chicken broth into a multi-functional pressure cooker (such as Instant Pot). Add O'Brien potatoes in an even layer. Dollop condensed soup over potatoes. Place cream cheese on top. Do not stir.
Close and lock the lid. Select high pressure according to manufacturer's instructions; set the timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
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.