Print
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 minutes
Cook Time 20 minutes minutes
Servings 4 servings
Calories 363 kcal
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
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.
Serving: 1 g | Calories: 363 kcal | Carbohydrates: 9 g | Protein: 14 g | Fat: 30 g | Saturated Fat: 14 g | Cholesterol: 78 mg | Sodium: 656 mg | Potassium: 403 mg | Fiber: 1 g | Sugar: 4 g | Vitamin A: 4492 IU | Vitamin C: 4 mg | Calcium: 164 mg | Iron: 1 mg