CABBAGE, SAUSAGE AND POTATO SOUP - INSTANT POT
This is a very satisfying soup. My son has never cared for cabbage but he loves this soup. He ate 2 bowls of it the first time I made it and requests it quite often now.
Provided by Jeanne Benavidez
Categories Other Soups
Time 23m
Number Of Ingredients 10
Steps:
- 1. ALWAYS BE SURE THE POT IS PLACED INTO THE BASE BEFORE ADDING ANYTHING!!!
- 2. Mix the cayenne pepper, garlic salt and black pepper together in a small bowl and set aside.
- 3. Add the water and cabbage to the bottom of your pressure cooker pot liner.
- 4. Cut 4 tablespoons of butter and place it on top of the cabbage. Sprinkle with 1 teaspoon spice mixture.
- 5. Add the smoked sausage.
- 6. Add the potatoes, onion and minced garlic. Sprinkle with remaining spice mixture. Place the remaining 4 tablespoons of butter on top.
- 7. Close and lock the lid and set the vent to 'sealing'.
- 8. Press the Manual/Pressure Cook button and set the timer for 8 minutes .
- 9. When it is finished, do quick release.
INSTANT MASHED POTATO SOUP
Make and share this Instant Mashed Potato Soup recipe from Food.com.
Provided by AbsurdBookNerd
Categories < 15 Mins
Time 10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a saucepan, saute the green onion & garlic in butter over medium low heat.
- Add milk, salt, pepper and instant potato flakes.
- Heat to almost boiling, stirring constantly.
- Remove from heat.
- Garnish with shredded cheese.
INSTANT POT® LOADED BAKED POTATO SOUP
This potato soup cooks in an Instant Pot® and is customizable with assorted toppings. I prefer to get my saltiness from the bacon, so I don't add extra salt. I also like a thicker chowder-like consistency; if you like yours thinner, add more liquid.
Provided by thedailygourmet
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes
Time 1h
Yield 6
Number Of Ingredients 10
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add onion, bacon, and butter to the hot pot and saute until bacon is crispy, 5 to 8 minutes. Turn off Saute function and transfer contents to a small bowl.
- Add potatoes, water, and garlic base to pot and close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid. Mash potatoes against the side of the pot, leaving some chunks if desired. Add onion-bacon mixture and half-and-half; stir to combine.
- Ladle into soup bowls and top with green onions, Cheddar cheese, and black pepper.
Nutrition Facts : Calories 341.6 calories, Carbohydrate 39.6 g, Cholesterol 46.5 mg, Fat 15.9 g, Fiber 3.5 g, Protein 11.6 g, SaturatedFat 8.8 g, Sodium 446.1 mg, Sugar 1 g
INSTANT POT® POTATO-LEEK SOUP
This is a basic Americanized version of potato-leek soup. If you want it "fully loaded," add some shredded cheese, chopped cooked bacon, and chives
Provided by thedailygourmet
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes
Time 30m
Yield 3
Number Of Ingredients 7
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add butter, leeks, and salt and saute until tender, 3 to 5 minutes.
- Reserve 1/4 cup cubed potatoes. Add remaining potatoes to the pot with the leeks. Place reserved potatoes in a steamer basket and add basket to the pot. Pour in chicken broth.
- Close and lock the lid. Set timer for 10 minutes. Allow 10 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
- Remove steamer basket and set steamed potatoes aside. Add half-and-half. Blend soup using a stick blender and stir steamed potatoes and seasoned salt into the soup. Serve immediately.
Nutrition Facts : Calories 387.5 calories, Carbohydrate 74.7 g, Cholesterol 18.3 mg, Fat 5.8 g, Fiber 8.4 g, Protein 10.6 g, SaturatedFat 3.2 g, Sodium 2249.3 mg, Sugar 8.1 g
INSTANT POT® POTATO AND BACON SOUP
Comforting homemade potato soup in the Instant Pot®. While peeling potatoes is not hard, it is a task I very much dislike, so I chose to use red potatoes in my recipe. No peeling necessary and they stay a pretty bright red for added color. Wobbly bacon is another dislike of mine and with this treatment of the bacon, you get all of the flavor throughout the soup and still get to keep the crispy goodness to use on top for garnish.
Provided by Soup Loving Nicole
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes
Time 1h
Yield 6
Number Of Ingredients 12
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add olive oil and let heat for 1 minute. Add bacon and cook until bacon is crispy and fat has rendered out, about 8 minutes. Transfer bacon to a paper towel-lined plate using a slotted spoon.
- Add onion and celery to the bacon drippings and cook for 2 minutes. Add garlic and thyme and cook for 1 minute. Cancel Saute mode. Add potatoes and broth. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes.
- Whisk together 2 tablespoons of milk and cornstarch in a small bowl to make a slurry. Open the pot and stir in cornstarch slurry and 1 cup of milk. Season with salt and pepper. Let soup sit, stirring several times, until thickened, about 10 minutes. Ladle into bowls and sprinkle with bacon.
Nutrition Facts : Calories 263.3 calories, Carbohydrate 39.2 g, Cholesterol 17.8 mg, Fat 7.7 g, Fiber 4.1 g, Protein 9.8 g, SaturatedFat 2.2 g, Sodium 1062.2 mg, Sugar 6.3 g
INSTANT POT® POTATO, LEEK, AND CARROT SOUP
This lovely soup is simple, satisfying, and nutritious!
Provided by Diana71
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes
Time 55m
Yield 4
Number Of Ingredients 10
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add butter and oil and heat until butter is melted. Stir in onion and leeks. Saute until onions are very soft and translucent, about 5 minutes. Add carrots and potatoes. Sprinkle curry powder over vegetables and stir to combine well. Pour in chicken broth.
- Close and lock the lid, and set vent to sealing. Select Soup mode according to manufacturer's instructions and set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Unlock and remove lid. Stir in half-and-half and season with salt and pepper.
Nutrition Facts : Calories 267.1 calories, Carbohydrate 31.6 g, Cholesterol 33 mg, Fat 13.9 g, Fiber 4.6 g, Protein 5.6 g, SaturatedFat 6.7 g, Sodium 712.8 mg, Sugar 6.5 g
INSTANT POT® SWEET POTATO CHIPOTLE SOUP
Smoky-sweet flavors are plentiful in this quick and easy soup that brings the heat! I like to double the chipotle for an extra kick. Drizzle with a little extra cream before serving and top with garlic croutons.
Provided by France C
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Sweet Potato Soup Recipes
Time 50m
Yield 4
Number Of Ingredients 11
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function; heat olive oil. Saute onion and garlic for 1 to 2 minutes. Add sweet potatoes, smoked paprika, chipotle pepper, and salt. Stir for 1 minute then turn cooker off.
- Dissolve vegetable bouillon in hot water. Pour into the pot with orange juice and scrape up any browned bits from the bottom of the pot. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
- Blend soup using an immersion blender until smooth. Stir in heavy cream. Taste and adjust salt if needed.
Nutrition Facts : Calories 299.5 calories, Carbohydrate 40.5 g, Cholesterol 27.2 mg, Fat 14.3 g, Fiber 5.7 g, Protein 3.7 g, SaturatedFat 5.6 g, Sodium 150.9 mg, Sugar 10.8 g
INSTANT POT FRENCH ONION BAKED POTATO SOUP
Make and share this Instant Pot French Onion Baked Potato Soup recipe from Food.com.
Provided by norasingley
Categories < 60 Mins
Time 35m
Yield 10 Cups
Number Of Ingredients 13
Steps:
- Place potatoes, broth, and 1 tablespoon salt into Instant Pot. Close lid, set pressure to high, and cook 20 minutes. Allow Instant Pot to remain on warm setting.
- Meanwhile, in a large skillet over medium-high heat, warm olive oil and 1 tablespoon butter until melted. Add onions, season generously with salt, and cook, stirring occasionally, until deeply golden and caramelized, about 25 minutes. If necessary, add 1-2 tablespoons water to skillet to prevent burning, scraping bottom of pan to incorporate caramelization. Adjust heat as necessary to prevent burning.
- In a small skillet, cook bacon over medium heat, stirring occasionally, until crisp. Remove with a slotted spoon to a paper towel-lined plate.
- If necessary, release pressure manually on Instant Pot. Using an immersion blender, blend potatoes and broth until nearly smooth. Add milk, cream, and remaining 2 tablespoons butter. Blend to combine. Fold in half of cheese, half of caramelized onions, and thyme. Season to taste with salt and pepper. If soup is too thick, thin to desired consistency with additional milk.
- Serve, garnished with reserved cheese, reserved onions, chives, sour cream, and bacon.
Nutrition Facts : Calories 438.7, Fat 27, SaturatedFat 13.1, Cholesterol 59.4, Sodium 470.7, Carbohydrate 37.1, Fiber 3.3, Sugar 3.2, Protein 13.8
INSTANT POT® GROUND TURKEY AND POTATO SOUP
Ground turkey breast and potato soup in the Instant Pot®.
Provided by Rhonda Harp
Categories Everyday Cooking Instant Pot¨ Soups, Stews and Chili
Time 1h5m
Yield 6
Number Of Ingredients 13
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®), add oil, and select Saute function. Cook bell pepper and onion in the hot oil until onion is translucent, 5 to 7 minutes. Mix in ground turkey. Add garlic, pepper, steak seasoning, and cumin; cook and stir until turkey has browned evenly and is no longer pink, 14 to 16 minutes.
- Pour 1/4 cup chicken broth into the pan and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Mix in potatoes and corn. Add remaining chicken broth until potatoes are just covered.
- Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 5 to 10 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
- Select Saute function and bring to a boil. Pour in heavy cream, stirring as you add it. Add slaw and cook for 2 minutes. Turn off the cooker and let sit until slaw is tender, about 5 minutes.
Nutrition Facts : Calories 378.5 calories, Carbohydrate 38.4 g, Cholesterol 81 mg, Fat 14.4 g, Fiber 4 g, Protein 24.5 g, SaturatedFat 5.6 g, Sodium 1300.6 mg, Sugar 3.2 g
INSTANT POT POTATO SOUP
Number Of Ingredients 12
Steps:
- In a 6-quart instant pot (or pressure cooker), place potatoes, onion, chicken broth, garlic powder, seasoned salt, pepper, and parsley. Lock lid, make sure vent is closed. Using the manual setting, on high pressure, set time for 15 minutes. When finished cooking, quick-release pressure.
- In a small bowl, mix together 1/3 cup flour and 1/2 cup cream until smooth. Switch the setting on your Instant Pot to saute, and adjust the heat to low, then mix in flour and cream mixture. Stir in 3/4 cup cheese, bacon, and remaining cream. Stir for 6-8 minutes until the soup starts to thicken. Top each individual serving of soup with a sprinkle of parmesan cheese and sprinkle of fresh parsley.
Nutrition Facts : Servingsize 10 serving, Calories 326 kcal, Fat 20 g, SaturatedFat 12 g, Cholesterol 65 mg, Sodium 949 mg, Carbohydrate 31 g, Sugar 3 g, Protein 8 mg
INSTANT POT® CHUNKY SWEET POTATO SOUP
This amazing chunky sweet potato soup is on the table in about 30 minutes, and has a simple yet robust fall flavor! Serves 2 to 3 depending on serving size.
Provided by thedailygourmet
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Sweet Potato Soup Recipes
Time 35m
Yield 3
Number Of Ingredients 8
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add butter and onion once the pot is hot. Saute until onion is soft and translucent, about 5 minutes. Add minced garlic during the last 30 seconds and cook until fragrant. Add in sweet potato cubes. Pour in chicken broth. Cancel Saute function.
- Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Pour in heavy cream and season soup with salt and pepper. Stir to combine. Serve garnished with fresh thyme.
Nutrition Facts : Calories 172.4 calories, Carbohydrate 23.1 g, Cholesterol 26.8 mg, Fat 7.9 g, Fiber 3.4 g, Protein 2.8 g, SaturatedFat 4.7 g, Sodium 666.3 mg, Sugar 5.7 g
DIY INSTANT POTATO-BACON AND CHIVE SOUP
Find some hot water, give it a shake and you'll have creamy potato soup in an instant.
Provided by Food Network Kitchen
Time 10m
Yield 2 cups
Number Of Ingredients 8
Steps:
- Add the instant mashed potatoes, milk powder, bouillon granules, bacon crumbles, chives, garlic powder, onion powder and 1/8 teaspoon black pepper a heatproof airtight pint container or glass jar with a lid. Seal and store in a cool, dark place until ready to use. (Up to 1 month.)
- To serve: Add 1 3/4 cups boiling water, seal the container, wrap in a clean, dry kitchen towel (in case of a spill or leak) and shake vigorously for 20 seconds. Let sit for 1 minute to let the soup hydrate. Give one final shake before eating.
INSTANT POT® FROZEN POTATO SOUP
This potato soup is fast to make and is comforting on a cold day.
Provided by thedailygourmet
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes
Time 40m
Yield 8
Number Of Ingredients 7
Steps:
- Pour chicken broth into a multi-functional pressure cooker (such as Instant Pot®). Add O'Brien potatoes. Dollop chicken soup over the potatoes. Place cream cheese on top of the chicken soup. Do not stir.
- Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, about 5 minutes. Use the quick-release method to release remaining pressure. Add Italian seasoning, garlic salt, and black pepper. Stir to incorporate.
Nutrition Facts : Calories 216.5 calories, Carbohydrate 21.6 g, Cholesterol 36.5 mg, Fat 12.4 g, Fiber 0.1 g, Protein 5.4 g, SaturatedFat 6.8 g, Sodium 1101 mg, Sugar 0.8 g
INSTANT POT CHEESY HAM AND POTATO SOUP
This is a delicious and easy conversion for the Instant Pot. So yummy, so quick! Seriously Panera, LOOK OUT!
Provided by Pawsfurthought
Categories < 30 Mins
Time 25m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Combine potatoes, celery, onion, ham, garlic and thyme and broth in Instant Pot.
- Shut and lock lid and set to pressure for 10 minutes.
- When the timer goes off, quick release steam.
- While the IP is doing its magic, in separate saucepan, melt butter over medium-low heat. Whisk in flour and cook stirring constantly until thick.
- Slowly stir in milk as not to allow lumps to form and all milk is added. Turn up to medium heat. Continue to stir until thick (4-5 minutes).
- Add in cheese and stir until melted.
- Stir the cheese mixture into the Instant Pot after you performed step 3. Set to saute on high and cook until heated through about 3 minutes. (I also will break up some of the potatoes for thickness. It gets thicker as it cools and next day).
Nutrition Facts : Calories 412.7, Fat 25.7, SaturatedFat 14.3, Cholesterol 89, Sodium 691, Carbohydrate 22.6, Fiber 2.2, Sugar 2.6, Protein 23
INSTANT POT® BROCCOLI-POTATO-CHEESE SOUP
This Instant Pot® broccoli, potato, and cheese soup is easy-peasy.
Provided by peloquinswife
Time 50m
Yield 4
Number Of Ingredients 10
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil and onion and saute until soft, about 5 minutes. Add chicken broth, potatoes, broccoli, garlic, salt, and pepper. Close and lock the lid.
- Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid.
- Puree soup as desired with an immersion blender. Stir in Cheddar cheese, 1/4 cup at a time. Stir in half-and-half. Serve.
Nutrition Facts : Calories 319 calories, Carbohydrate 33 g, Cholesterol 45.7 mg, Fat 21.9 g, Fiber 5.1 g, Protein 14.7 g, SaturatedFat 11.1 g, Sodium 1491.2 mg, Sugar 4.3 g
POTATO CARROT SOUP WITH LEEKS AND KALE (INSTANT POT®)
This hearty, fall soup gets its lovely, golden color from the carrots. I prefer to use all-organic produce, and think it tastes better, though it isn't required. I make it in the Instant Pot®. However, I've included instructions for other methods as well. Serve garnished with carrot leaves.
Provided by Khaos WolfKat
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes
Time 1h10m
Yield 12
Number Of Ingredients 10
Steps:
- Turn on a multi-cooker (such as Instant Pot®) and the select Saute function. Add bacon; cook and stir until nearly crisped, about 5 minutes.
- Chop kale stalks into small pieces; place into the pot with the bacon. Add leeks and carrot. Cook and stir, scraping the bottom of the pot, until leeks are almost tender, about 5 minutes. Add kale leaves, carrot greens, paprika, salt, and pepper. Cook, continuing to scrape the pot, 2 to 3 minutes. Stir in potatoes and enough broth to reach the max fill line.
- Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 13 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid. Stir in Cheddar cheese and sour cream.
Nutrition Facts : Calories 206.4 calories, Carbohydrate 31.7 g, Cholesterol 15.4 mg, Fat 5.9 g, Fiber 4.3 g, Protein 8.3 g, SaturatedFat 3.1 g, Sodium 271.6 mg, Sugar 2 g
INSTANT POT® SPICY POTATO SOUP
I just made this up on the fly. It has just a bit of a zing but is not anywhere near painful. Measurements are approximated since I was just making it up as I went. Please feel free to leave feedback. Hope you enjoy!
Provided by Holly G Newton
Time 50m
Yield 6
Number Of Ingredients 15
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®), add oil, and select Saute function. Add sausage to the hot pot; cook and stir until browned and crumbly, 5 to 7 minutes. Add onion, garlic, salt, and pepper and cook until fragrant, about 30 seconds. Cancel Saute function and drain grease.
- Add potatoes, sweet peppers, onion, and pepperoncini to the pot. Add condensed soup, corn, green beans, and kale, then pour in milk. Season with chili-lime seasoning, salt, and pepper and stir to combine. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
- Serve with Mexican cheese sprinkled over top.
Nutrition Facts : Calories 619 calories, Carbohydrate 60.6 g, Cholesterol 76.7 mg, Fat 31 g, Fiber 8.3 g, Protein 28 g, SaturatedFat 12.9 g, Sodium 2176.6 mg, Sugar 11.6 g
INSTANT POTATO SOUP MIX
Instant soup mix perfect for the college-bound student who can't cook in the dormroom. My daughter goes through this stuff like crazy! All you need is boiling water & a big mug. Keep in a glass jar with a tight-fitting lid & it lasts for months. Makes a great gift too!
Provided by chefthyme
Categories Lunch/Snacks
Time 6m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Combine all ingrediants in a bowl and mix. Place in a 1 quart canning jar to store.
- Directions to attach to jar:.
- Shake well before using.
- To serve: place 1/2°C soup mix in a large bowl or mug and add 1°C boiling water.
- Stir until smooth.
Nutrition Facts : Calories 210.6, Fat 8.6, SaturatedFat 5.4, Cholesterol 31.1, Sodium 164.6, Carbohydrate 24.2, Fiber 1.1, Sugar 12.9, Protein 9.7
INSTANT POT® VEGAN POTATO SOUP
Just because you choose a vegan diet, doesn't mean food has to be bland. This soup cooks in an Instant Pot®, and is tasty even for those who have a normal diet.
Provided by thedailygourmet
Categories Potato Soup
Time 45m
Yield 4
Number Of Ingredients 12
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil and heat until hot. Add shallots and garlic and saute for 1 minute. Pour in vegetable broth and add potatoes. Cancel Saute mode. Close and lock the lid.
- Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, about 8 minutes. Unlock and remove the lid.
- Meanwhile, stir together cashew beverage and flour in a small microwave-safe bowl until no lumps remain. Microwave for 1 minute, stirring after 30 seconds. Stir into potato mixture. Use a potato masher to mash potatoes down to your preferred thickness. Season with salt and pepper.
- Mix in vegan French onion dip and stir until well combined. Ladle soup into 4 bowls and top with vegan Cheddar cheese and chives.
Nutrition Facts : Calories 340.5 calories, Carbohydrate 35.8 g, Fat 18.8 g, Fiber 3.7 g, Protein 7.2 g, SaturatedFat 0.5 g, Sodium 920.2 mg, Sugar 2.7 g
INSTANT POTATO SOUP
I love potato soup but when I get hungry for it I think it just takes to long to cook. Well let me tell you this takes only minutes from the stove to the bowl. With a nice piece of crusty French Bread and a sprinkle of shredded cheddar you get a whole meal before you know it. If you like you can throw in some celery flakes...
Provided by SK H
Categories Cream Soups
Time 15m
Number Of Ingredients 7
Steps:
- 1. Bring water and potatoes to a boil. Boil for about 3 minutes and add butter and milk. Bring back to a boil and turn off.
- 2. Add onion salt and parsley flakes. Let set for about 2 minutes until it stops boiling.
- 3. Add instant mashed potato's and stir well. Cool for a couple of minutes and serve.
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