Breakfast Sausage and Potato Soup

Set your pressure cooker to sauté mode.

Add the breakfast sausage to the pot and cook, breaking it up with a spoon, until browned and a little crispy.

While the sausage browns, whisk together the dry cream of onion soup mix and warm water in a separate bowl or measuring cup until smooth.

Once the sausage is browned, pour the cream of onion soup mixture into the pot.

Add the shredded hash browns and frozen diced onion, and stir to combine.

Pour in the chicken broth and season with all-purpose seasoning and a generous amount of freshly cracked black pepper. Stir everything together.

Secure the lid on the pressure cooker, set the valve to sealing, and cook on high pressure for 5 minutes.

After the cooking cycle is complete, carefully release the pressure and open the lid.

Stir the soup. If it appears too thick for your liking, stir in the milk to reach your desired consistency.

Ladle the soup into bowls and top with scrambled eggs and shredded cheese before serving.