Prep Time:
5 mins
Cook Time:
30 mins
Additional Time:
5 mins
Total Time:
40 mins
Servings:
6
Ingredients
Directions
Place chicken broth, hash brown potatoes, tomatoes, frozen vegetables, celery, Worcestershire sauce, paprika, oregano, onion powder, salt, dill, and pepper into a multi-functional pressure cooker (such as Instant Pot). Stir to combine.
Close and lock the lid. Select high pressure according to the manufacturer's instructions; set the timer for 0 minutes. Allow 30 minutes for pressure to build.
Release pressure carefully using the quick-release method according to the manufacturer's instructions, about 5 minutes. Ladle soup into bowls.
Recipe Tip
You can substitute vegetable broth for chicken broth and use vegan Worcestershire to make this soup vegan or vegetarian-friendly.
Nutrition Facts (per serving)
130
Calories
1g
Fat
24g
Carbs
5g
Protein
