Tater Tot Soup


  • 6 cups chicken or vegetable broth
  • 2 tbsp butter
  • 2 tsp peeled and minced garlic
  • 2 tsp dried basil
  • 1 tsp onion powder
  • 1/2 tsp ground black pepper
  • 1 lb frozen unseasoned hash brown cubes
  • 5 cups frozen Tater Tots
  • 2 cups shredded mild
  • Press the button SAUTÉ. Set it for HIGH, MORE, or CUSTOM 400°F and set the time for 10 minutes.
  • 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.
  • Option 1 Max Pressure Cooker
    Press Pressure cook on Max pressure for 3 minutes with the Keep Warm setting off.
  • Option 2 All Pressure Cookers
    Press SOUP/BROIL or Pressure Cook (Manual) on High pressure for 4 minutes with the Keep Warm setting off. The valve must be closed.
  • 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.
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