Cheesy Chicken Potato and Bacon Soup: my 1 hour InstantPot miracle!

Ok, I agree the title is a bit dramatic...this isn't quite a miracle EXCEPT that I accidentally created a really good InstantPot soup recipe!
Have I mentioned I'm not a stellar cook? (unless hotdish counts!)
I'm also not much of a soup girl although as I'm aging getting older I have found I'm starting to like it.
Is it because my taste buds are dying?
Or that I'm usually cold?
Whatever the reason, soup sounded great today.

Pinterest offered me several suggestions but they were mostly slow cooker recipes and I must confess, I am never prepared enough to put together a meal in the morning before work.
Kudos to those of you who do, I have so much respect for your ability to plan ahead!
I'm working on that...

A recipe caught my eye for Slow Cooker Crack Potato Soup but it was going to take 8 hours.
8 hours!
It was 5pm, I only had an hour...time for the InstantPot!

I looked through the ingredients and made a few adaptions to make it Instapot-friendly.
I'm still learning this kitchen gadget but I do find it handy for a couple meals a month.
I'm sure it's more useful than that but again, the planning-ahead thing.
The recipe is below and the details will follow.
I didn't really plan to post anything or I would've taken better pictures!
As it was, I was just grabbing things that I had in the cupboard or freezer to make it work and the generic, half-used packaging wasn't that pretty anyway. ;)
Also I'm hesitant to even post the picture of the soup itself because it doesn't look half as good as it tastes but here goes.

INGREDIENTS:

• 1 (20-30) bag frozen shredded hash browns
• 32 oz Chicken Stock
• 1 Cup Water
• 4 medium potatoes cubed in 1/2 inch chunks*
• 1 (10.75-oz) can Cream of Potato soup
• 1 2.5 oz pckg Real Bacon Bits
• 1 large chicken breast (thawed or frozen, cubed into 1 inch pieces)
• 1 Tbsp dried minced onion
• 1 Tsp onion powder
• 1 Tsp Northwoods 12 Pepper Blend (everything we make these days contains this!)
• 1 Tsp Fox Point Seasoning (a shallot, chive, garlic and onion blend)
• 1/2 Tsp garlic powder
• 1/4 Tsp dried dill weed
• 1/4 Tsp salt
• 1 Cup shredded cheddar cheese
• 6 oz cream cheese, cubed

INSTRUCTIONS:

1. Combine hash browns, chicken stock, cream of potato soup, bacon bits, raw chicken, and spices in a 5-6 qt InstantPot. Set the InstantPot to 30 minutes of cook time. It takes awhile for the pressure to build up so realistically it's about 45 minutes that the soup is cooking.
2. Once the 30 minutes is done and the timer goes off, open the pressure valve to release the steam and remove cover once all pressure is released. Add the shredded cheddar cheese and cream cheese. Stir until completely blended. To melt the cream cheese and meld the flavors, I left the soup uncovered and selected the Slow Cooker option on my InstantPot and chose the 2 Hour heat level. That allowed the soup to simmer and the cream cheese to melt in.
3. Serve topped with bacon bits and cheese if desired, maybe even some green onion. We didn't think it needed anything except a slice of fresh bread on the side!
4. 
   
5. Hope it works as well for you as it did for me because it was DeLiCiOuS!!

*When I made my soup today, I decided after the fact that I wanted more potatoes so I boiled the 4 cubed potatoes separately and added them to the soup once they were cooked. Next time I plan to make it exactly as shown above and skip the extra step I took. However, if you prefer a firmer potato chunk, you may wish to boil the potatoes separately and add them right before serving the soup.