Potato Soup with Hashbrowns Instant Pot

Easiest Potato Soup Ever – Made with Frozen Hashbrowns in the Instant Pot!

If there's one thing I reach for on a chilly fall night, it's a bowl of warm, creamy, homemade soup. And let me tell you — this potato soup recipe is not just any soup. It’s cozy, comforting, quick to make, and bursting with flavor… all while using frozen hashbrowns and your Instant Pot! The best part? No peeling or chopping potatoes. No cream cheese. Just real ingredients, real comfort, and a recipe that’s become a lifesaver in my kitchen.

As a food content writer and a busy home cook, I know the goldmine that is an easy recipe that feels like it took hours. This recipe? It’s my go-to during hectic weekdays or when I just want to feed my family something warm and hearty without the fuss.

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Why You’ll Love This Potato Soup with Hashbrowns Instant Pot Recipe

• No peeling or chopping potatoes
• Uses frozen shredded hashbrowns for max convenience
• No cream cheese — but still rich, creamy, and satisfying
• Perfect for loading up with bacon, cheese, green onions, or sausage
• Ready in less than 30 minutes
• Ideal for fall and winter nights

Whether you’re craving a baked potato-style soup or want to throw in some sausage for a more filling meal, this Instant Pot recipe will check every box.

Ingredients – Exact Measurements

This recipe makes 4–6 generous servings:

• 1 tablespoon unsalted butter
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 (16 oz) package frozen shredded hashbrowns (no need to thaw)
• 4 cups chicken broth (or vegetable broth for vegetarian version)
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• ½ teaspoon paprika
• ½ teaspoon dried thyme
• 1 cup whole milk (or 2% milk)
• ½ cup sour cream (substitute: plain Greek yogurt)
• 1 cup shredded sharp cheddar cheese
• Optional: ½ lb cooked breakfast sausage or Italian sausage
• Toppings: extra cheese, crispy bacon bits, green onions, chives

How to Make Potato Soup with Hashbrowns in the Instant Pot

Step 1: Sauté Aromatics

Turn your Instant Pot to Sauté mode. Melt the butter, then add the diced onion. Sauté for about 3–4 minutes, until translucent. Add minced garlic and cook for another 30 seconds.

Tip: If you’re adding sausage, cook it now with the onions until fully browned. Drain any excess grease.

Step 2: Dump & Pressure Cook

Add the frozen hashbrowns, broth, salt, pepper, paprika, and thyme. Stir to combine. Seal the Instant Pot lid and cook on Manual/Pressure Cook for 8 minutes.

After cooking, do a quick release and carefully open the lid.

Step 3: Add Dairy & Blend (Optional)

Switch back to Sauté mode. Stir in the milk, sour cream, and cheddar cheese. Let it heat through for 2–3 minutes until creamy and smooth.

For a thicker soup: Use an immersion blender to blend about half the soup directly in the pot. Or scoop some into a regular blender and return it.

Step 4: Garnish & Serve

Ladle into bowls and top with bacon bits, more cheese, green onions, or chives. It’s a warm hug in a bowl!

Personal Note: My Experience Creating This Recipe

I originally whipped this up on a snowy night when I had zero energy to make dinner and nothing fresh in the fridge. All I had was a bag of frozen hashbrowns, a carton of broth, and some dairy basics. What came out of the Instant Pot was creamy, satisfying, and honestly better than most restaurant soups I've had.

Since then, I’ve tweaked the seasonings, added sausage for my husband, and perfected the texture. It’s become one of our family’s all-time favorite fall and winter recipes. And yes — even my picky toddler gobbles it up.

Amazon Kitchen Must-Haves for This Recipe

1. Instant Pot Duo 7-in-1 Electric Pressure Cooker

If you don’t already have an Instant Pot, this is the one I use and love. It does everything — pressure cooking, slow cooking, sautéing, steaming, and more.

Why You Need It: Cuts your cooking time in half and delivers ultra-flavorful meals like this soup without baby-sitting the stove.

Grab yours here on Amazon and make your weeknight dinners easier than ever!

2. Mueller Ultra-Stick Immersion Blender

Want a super creamy soup without transferring hot liquid to a blender? This handheld stick blender is a game-changer.

Why You Need It: Blend soups right in the pot for a velvety finish. Also great for sauces, smoothies, or whipped cream!

Get this immersion blender here and take your soup game up a notch!

3. Lodge Cast Iron Skillet (Optional for Bacon/Sausage)

If you're cooking bacon or sausage separately, nothing gives that crispy, caramelized finish quite like cast iron.

Why You Need It: Adds rich flavor by properly searing sausage or bacon, then lets you finish your toppings in style.

Shop the Lodge skillet here — your forever pan for soups, skillets, and more!

Loaded & Flavorful Variations to Try

This potato soup is endlessly customizable! Here are a few crowd-favorite spins:

1. Loaded Baked Potato Style

• Top with shredded cheddar, bacon bits, sour cream, green onions, and a sprinkle of paprika.
• Add extra cheese to the base for a more decadent finish.

2. With Sausage

• Brown ½ lb ground sausage with the onions. Adds a savory, hearty twist that makes it more filling.
• Great for meat-lovers or to turn this into a main dish.

3. Vegetarian Version

• Use vegetable broth and skip the meat.
• Add sautéed mushrooms or corn for added texture.

4. Dairy-Free Version

• Use coconut milk or oat milk instead of dairy.
• Skip the cheese or use vegan cheese alternatives.

Tips for the Best Homemade Potato Soup

• Don’t skip the sauté step — onions and garlic bring big flavor.
• Use sharp cheddar cheese for the most impact with less cheese.
• Avoid over-blending — keep some texture by blending only part of the soup.
• Frozen hashbrowns are key — no thawing needed!
• Sour cream > cream cheese — tangier, lighter, and blends smoother.

When to Serve This Cozy Classic

This soup is ideal for:

• Fall and winter dinners
• Weeknight meals
• Cozy Halloween or Thanksgiving appetizers
• Snow days or lazy Sundays
• Any time you're craving something warm and homemade

Serve it with a side of crusty bread or a grilled cheese sandwich for the ultimate comfort meal.

How to Store & Reheat

This soup stores beautifully — and dare I say, it tastes even better the next day.

• Fridge: Store in an airtight container for up to 4 days
• Freezer: Cool completely, then freeze in containers or zip bags for up to 2 months
• To reheat: Warm on the stove over medium-low heat, stirring often. Add a splash of broth or milk if it thickens too much.

Frequently Asked Questions

Can I use diced hashbrowns instead of shredded?

Yes! Diced will add more texture, but will work fine — just increase pressure cook time to 10 minutes.

Can I make this without cream cheese?

Absolutely — this recipe is specifically designed with no cream cheese. The sour cream and milk create a perfect creamy base.

What’s the best sausage to use?

I love using breakfast sausage or mild Italian sausage. Spicy sausage also adds great heat!

Can I double this recipe in a 6-quart Instant Pot?

Yes, but don’t go past the max fill line. Consider doing 1.5x instead of a full double batch.

Can I make this in a slow cooker instead?

Yes — just sauté the onion and garlic first, then cook on low for 4–6 hours. Add dairy at the end.

Final Thoughts

Whether you're curled up on the couch watching a movie or serving a hungry family on a busy weeknight, this easy potato soup with hashbrowns Instant Pot recipe is the answer. It’s hearty, homemade, and comforting — no cream cheese, no stress, just real good food.

So go ahead, grab that bag of frozen hashbrowns hiding in the back of your freezer and whip up what just might be the best potato soup you’ve ever made.

Let me know in the comments — how did your soup turn out? Did you go fully loaded, or keep it simple? I’d love to hear how you made it your own!