Tater Tot Soup

Name: Tater Tot Soup
Prep time: 5 min
Cook time: 20 min
Ingredients: 6 cups chicken or vegetable broth (1 1/2 quarts ); 2 tbsp butter; 2 tsp peeled and minced garlic; 2 tsp dried basil (oregano, or thyme); 1 tsp onion powder; 1/2 tsp ground black pepper; 1 lb frozen unseasoned hash brown cubes ((3 cups, NOT frozen shredded hash browns); 5 cups frozen Tater Tots (or potato puffs; 1 1/4 lbs ); 2 cups shredded mild (or sharp Cheddar cheese; 8 ounces )

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Prep Time: 5 minutes

Cook Time: 20 minutes

Servings: 7

Cost: $3.73 /serving

Author : From Freezer to Instant Pot Cookbook by Bruce Weinstein and Mark Scarbrough

Ingredients

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6 cups chicken or vegetable broth (1 1/2 quarts)2 tbsp butter2 tsp peeled and minced garlic2 tsp dried basil (oregano, or thyme)1 tsp onion powder1/2 tsp ground black pepper1 lb frozen unseasoned hash brown cubes ((3 cups, NOT frozen shredded hash browns)5 cups frozen Tater Tots (or potato puffs; 1 1/4 lbs)2 cups shredded mild (or sharp Cheddar cheese; 8 ounces)

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Instructions

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Step 1

Press the button SAUTÉ. Set it for HIGH, MORE, or CUSTOM 400°F and set the time for 10 minutes.

Step 2

Mix the broth, butter, garlic, dried herb, onion powder, and pepper in an Instant Pot. Heat, stirring occasionally, until wisps of steam rise from the liquid. Stir in the hash brown cubes and Tater Tots. Lock the lid onto the pot.

Step 3

Option 1 Max Pressure CookerPress Pressure cook on Max pressure for 3 minutes with the Keep Warm setting off.

Step 4

Option 2 All Pressure CookersPress SOUP/BROIL or Pressure Cook (Manual) on High pressure for 4 minutes with the Keep Warm setting off. The valve must be closed.

Step 5

Use the quick-release method to bring the pot’s pressure back tonormal. Unlatch the lid and open the cooker. Stir in the cheese. Set the lidaskew over the pot for a couple of minutes until the cheese melts. Stiragain, then serve hot.