Recipe - Instant Pot Potato Soup

1/2 bacon bits bag (1/4 cup)

32 oz. box chicken broth

2 cans cream soup

32 oz. bag frozen diced hash brown potatoes

8 oz. block cream cheese, cut into 8 pieces

Place ingredients into pot in order.

Stir together well.  Poke cream cheese underneath.

Cover and set to cook at high pressure for 15 minutes.

Allow pressure to release naturally.

Top with shredded cheese, bacon bits, and sliced green onions if desired.

Additional add-ins suggested in other recipes:  

celery seed

chopped onion

onion powder

chopped, diced celery

thyme