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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.
Course Soup
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Servings 4 servings
Calories 363kcal


  • 500 grams Potatoes (about 4 cups)
  • 200 grams Mild Italian Sausage
  • 1 tablespoon Butter
  • ½ cup Onion chopped
  • 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


  • 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 ½ cup stock more.
  • Stir in sour cream.
  • While serving top with crispy bacon, shredded cheese, and green onion.


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