Creator @applesauceandadhd shares a hearty and unconventional Breakfast Soup, combining the flavors of a classic American breakfast into a creamy, one-pot meal. This savory soup features breakfast sausage, potatoes, and onions, all brought together in a rich broth and topped with scrambled eggs and shredded cheese.
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Set your pressure cooker to the sauté function and brown the breakfast sausage, breaking it up as it cooks.
In a separate bowl or measuring cup, whisk together the cream of potato soup mix and water until smooth.
Pour the soup mixture over the browned sausage in the pressure cooker.
Add the frozen shredded hash browns and frozen diced onions to the pot.
Pour in the chicken broth, then add the all-purpose seasoning and freshly ground black pepper. Stir everything to combine.
Secure the lid on the pressure cooker, set it to seal, and cook on high pressure for 10 minutes. Allow for a natural pressure release for 5 minutes before quick releasing the remaining pressure.
Once the pressure is released, carefully remove the lid and stir in the milk until well combined.
Ladle the hot soup into bowls.
Top with a generous portion of scrambled eggs and shredded cheese before serving.
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