Name: Tater Tot Soup
Prep time: 5 min
Cook time: 20 min
Yield: 6-8 servings
Cuisine: Modern
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 )

Tater Tot Soup

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

Here’s the fastest cheese-and-potato soup we can imagine! The Tater Tots break apart— even break down— under pressure, leaving you with little potato shreds, as if you’d grated a potato into the soup. Those potato bits also thicken the soup, particularly as it sits a few minutes after cooking to melt all that (absolutely necessary) cheese. The frozen hash brown cubes then give you more little bits of potato throughout the soup for a better overall texture. Dried herbs work better than fresh here. They have an earthier flavor that matches the Tater Tots and cheese. And one other thing: Heat the liquid up before you add the Tater Tots. Otherwise, they fall to the bottom of the pot in the (colder) liquid. You’ll end up with a burn notice, no question.

Course

Kids, Lunch, Main Course

Cuisine

Modern

Difficulty

Easy

Browse Category

Kid-Friendly, Soups, Stews & Broths

Duration

15-30 min

Diet	Gluten Free

Cooking Technique

Max Pressure Cook, Pressure Cook, Sauté

Main Ingredient

Tater Tots

Prep Time

5 minutes

Cook Time

20 minutes

Servings

6-8 servings

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

Course

Kids, Lunch, Main Course

Cuisine

Modern

Difficulty

Easy

Browse Category

Kid-Friendly, Soups, Stews & Broths

Duration

15-30 min

Diet	Gluten Free

Cooking Technique

Max Pressure Cook, Pressure Cook, Sauté

Main Ingredient

Tater Tots

Prep Time

5 minutes

Cook Time

20 minutes

Servings

6-8 servings

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

Instructions

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 to normal. Unlatch the lid and open the cooker. Stir in the cheese. Set the lid askew over the pot for a couple of minutes until the cheese melts. Stir again, then serve hot.

Recipe 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

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

The ultimate INSTANT POT convenience cookbook, with 75 recipes for delicious meals straight from your freezer to the table in minutes, no thawing required. Have you ever come home at the end of a long day, pulled an ice-coated lump of meat out of the freezer, and thought, "Can I eat this tonight?" With this book and your Instant Pot, the answer is a resounding "Yes." Here, you'll find 75 recipes and tons of strategies for cooking quick, flavorful one-pot meals with frozen ingredients, all with zero thaw time and no advance prep necessary. Each recipe gives timings and ingredients for every 6- and 8-quart model of Instant Pot, including the new Instant Pot Max. Just open your freezer, lock on the lid, and cook! You'll be eating dinner in no time. The Instant Pot transformed the way you feed your family. Now you can get even more out of your Instant Pot with these delicious, straight-from-the-freezer, one-and-done meals for every occasion. These satisfying meals include hearty stews and casseroles, savory roasts, healthy sides, and everything in between. You'll enjoy: • Butternut Squash Bisque • Ground Beef Lo Mein • Ziti with Sausage and Peppers • Italian-Style Braised Pork Chops • French Dip Sandwiches • Chicken Fajitas • Sweet and Sour Shrimp • And much more! About the authors: Bruce Weinstein and Mark Scarbrough are the bestselling authors of the Instant Pot Bible, among more than 30 other cookbooks. They are the owners of mediaeats, a culinary production company, were nominees for 2011 and 2015 James Beard Awards, won the 2015 IACP Award, and are the longest-serving columnists on WeightWatchers.com, as well as regular contributors to the Washington Post, Fine Cooking, and Cooking Light.