Tater Tot Soup

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

Tater Tot Soup
cuisine icon Cuisine
Modern
cuisine icon Course
Kids, Lunch, Main Course
cuisine icon Difficulty
Easy
cuisine icon Duration
15-30 min
cuisine icon Diet
Gluten Free
cuisine icon Cooking Technique
Max Pressure Cook, Pressure Cook, Sauté
cuisine icon Notes
["Beyond
• For an 8-quart Instant Pot, you must increase the broth to 2 quarts (8 cups).
• For a richer soup, stir up to 1 cup heavy or light cream into the soup before you add the cheese in step 5.
• For a sweeter soup, use half regular tots and half sweet potato tots (sometimes called “puffs”).
• Garnish the servings with crumbled bacon, sour cream, and/or minced chives (or the green part of a scallion). Or crisp Tater Tots in a skillet,
toaster oven, or an air fryer and use them as a garnish on the soup"]
cuisine icon Keywords
15-30 min, 6-8 servings, butter, chicken or vegetable broth, contributed, cook 20 min, dried basil, easy, From Freezer to Instant Pot Cookbook by Bruce Weinstein and Mark Scarbrough, frozen tater tots, frozen unseasoned hash brown cubes, gluten free, ground black pepper, kids, lunch, main course, max pressure cook, modern, onion powder, peeled and minced garlic, prep 5 min, pressure cook, sauté, shredded mild

prep icon Prep Time
5 min
cook icon Cook Time
20 min

serving icon Servings
6-8 servings
Ingredients
  • 6 cups chicken or vegetable broth
  • 2 tbsp butter
  • 2 tsp garlic, peeled and minced
  • 2 tsp dried basil
  • 1 tsp onion powder
  • 1/2 tsp ground black pepper
  • 1 lb frozen unseasoned hash brown cubes
  • 2 cups frozen tater tots
  • 2 cups shredded mild cheddar cheese
Instructions
  • Press the Sauté button on the Instant Pot®. Set it to High, More, or Custom 400°F, and set the time for 10 minutes.
  • In the Instant Pot®, combine the broth, butter, garlic, dried herbs, onion powder, and pepper. Heat, stirring occasionally, until the liquid begins to steam. 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/Broth or Pressure Cook (Manual) on High Pressure for 4 minutes with the Keep Warm setting off. Ensure the valve is closed.
  • Use the quick-release method to bring the pot’s pressure back to normal. Unlatch the lid and open the cooker. Stir in the cheese. Place the lid askew over the pot for a couple of minutes to allow the cheese to melt. Stir again, then serve hot. Enjoy!
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