Instant Pot Potato Soup with Sausage
Instant Pot Potato Soup with Italian sausage has tender soft potato, sausage, veggies in a creamy yet light, and flavorful broth. It is gluten-free and naturally thickened with potatoes. There is sour cream to lend a beautiful creamy texture to it.
Servings 4 servings
Calories 363kcal
Ingredients
- 500 grams Potatoes (about 4 cups)
- 200 grams Mild Italian Sausage
- 1 tablespoon Butter
- ½ cup Onion chopped
- ⅓ cup Chopped Celery (about 2 stems)
- ¾ cup diced Carrot (about 2 medium carrots)
- ½ tablespoon Minced garlic
- ½ teaspoon dried thyme
- ½ teaspoon dried basil
- ¼ teaspoon red pepper flakes
- 1.5 cups chicken stock
- ½ cup sour cream
- ½ cup crispy bacon
- ½ cup shredded cheddar
- Green onion for topping
Instructions
- Turn on the Instant pot to Saute mode. When it is hot, melt butter.
- Add crumbled sausage and brown until aromatic. for about 2 minutes.
- Add chopped onion, celery, minced garlic, carrot. Saute for 2-3 minutes. to soften onion.
- Add diced potatoes, thyme, basil, red pepper flakes, stock, and salt.
- Give everything a good stir. Scrap the bottom of the pot to release any stuck brown bit.
- Close the lid, place the valve to 'sealing', and set Instant pot to high pressure for 8 minutes.
- When the timer is off, let the pressure release naturally for 10 minutes. Carefully release rest of the pressure.
- With the back of the ladle gently pres a few chunks of potatoes(to thicken the soup).
- If you prefer a thinner consistency, add 1/2 cup stock more.
- Stir in sour cream.
- While serving top with crispy bacon, shredded cheese, and green onion.
Nutrition
Serving: 1g | Calories: 363kcal | Carbohydrates: 9g | Protein: 14g | Fat: 30g | Saturated Fat: 14g | Cholesterol: 78mg | Sodium: 656mg | Potassium: 403mg | Fiber: 1g | Sugar: 4g | Vitamin A: 4492IU | Vitamin C: 4mg | Calcium: 164mg | Iron: 1mg