Instant Pot Frozen Vegetable Soup

Ingredients

• 6 cups chicken broth
• 3 cups frozen O'Brien hash brown potatoes
• 1 can diced tomatoes , 14.5 ounce
• 1 package frozen mixed vegetables , 12 ounce
• 1 celery rib , sliced
• 2 teaspoons Worcestershire sauce
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 0.5 teaspoons onion powder
• 0.5 teaspoons salt
• 0.5 teaspoons freeze-dried dill
• 0.25 teaspoons ground black pepper

Instructions

1. 1

   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.

2. 2

   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.

3. 3

   Release pressure carefully using the quick-release method according to the manufacturer's instructions, about 5 minutes. Ladle soup into bowls.