Instant Pot Sausage and Potato Soup is a hearty, simple meal with russet potatoes and chicken sausage, fresh greens, and a savory tomato broth. A perfect cold-weather dinner.
❤️ Why You’ll Love This Recipe: This easy and light soup recipe is a kid-approved meal that’s perfect for chilly nights. It has a bit of heat and tender potatoes that absorb all of the savory flavors. Not to mention it is a fast one-pot dinner!
How to Make Instant Pot Sausage & Potato Soup
The first step in making this soup is to saute the ground chicken sausage. Make sure to choose a sausage you really love because it adds tons of savory flavor to the broth that the potatoes will also absorb.
As a bonus—when you start by sauteing sausage, you don’t even need to add extra cooking oil! The fat in the sausage will naturally render to help it brown.
Tip: However, if you do find that the sausage is sticking to your pressure cooking pot, you can add a drizzle of olive oil to help keep it moving in the pot.
While there is some extra sauteing up front to make this soup, it has a very quick cook time and a quick pressure release, so it comes together faster than many other pressure cooking recipes. Heating up the cooking pot before you start pressure cooking also helps it come to pressure faster.
What Kind of Potatoes Are Best?
I like to use russet potatoes for this soup. They hold their shape well when cooked, so you don’t have to worry about the potatoes falling apart or becoming mushy during pressure cooking. Russets also absorb the flavors of the broth well.
Tip: Cut the potatoes into relatively large cubes, about 1-inch by 1-inch. This way, they won’t cook too quickly.
I prefer to top this soup with a sprinkling of grated parmesan cheese. It pairs well with the flavors of sausage and tomato. You could use a different cheese, like pecorino romano or cheddar if you like.
For a pop of freshness, a sprinkle of fresh basil or parsley is also nice on top.
Can I Halve or Double the Recipe?
If you’d like to serve a bigger crowd, you can double this recipe. Just make sure not to fill the pot beyond the fill line.
Tip: When doubling this soup, I like to add half of the chicken broth before pressure cooking and add the rest afterwards. It won’t make a difference in flavor, but it will speed your cooking process!
For a smaller portion, you can half the recipe without changes to the cooking time or steps.
Don’t want to run to the store? If you don’t have all of the ingredients for this soup, here are a few swaps that are easy to make:
- Use pork sausage if you like. If you can’t find ground sausage, sliced sausage links will also work.
- Any color of bell pepper is fine!
- Swap the fresh garlic for ½ teaspoon garlic powder.
- Tomato puree will also work, but the texture of the soup will be different.
- Beef or vegetable broth can be used instead of chicken.
- Feel free to use spinach or swiss chard instead of kale.
Store leftover sausage and potato soup in an airtight container in the fridge for up to four days.
You can freeze leftovers for up to three months, but the potatoes may not be firm when you defrost and reheat the soup.
To serve frozen soup, thaw it in the fridge overnight and reheat the soup in the Instant Pot or on the stove.
More Instant Pot Soup Recipes
The Instant Pot is a great way to make soups that are flavorful and speedy, like these other popular recipes:
- Instant Pot Chicken Noodle Soup is a crowd favorite that’s full of good-for-you ingredients to perk anyone up on a chilly night.
- Quick and Easy Instant Pot Chicken Enchilada Soup has a creamy broth and a bit of a kick.
- Instant Pot 15 Bean Soup is loaded with protein from hearty beans in a rich, meaty broth.
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- 1 pound ground chicken sausage
- 1 small yellow onion, diced
- 1 red bell pepper, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 3 medium russet potatoes, peeled and cubed
- 1 28-ounce can diced tomatoes
- 4 cups low-sodium chicken broth
- ½ teaspoon salt, to taste
- ½ teaspoon ground black pepper, to taste
- 1⁄8 teaspoon red pepper flakes, to taste
- 2 cups chopped fresh kale (1 bunch)
- Shredded Parmesan cheese for serving
- Select Sauté and add the sausage to the pressure cooking pot. Sauté for about 7 minutes, until browned and cooked through. Transfer the sausage to a paper towel-lined plate.
- Add the onion, bell pepper, celery, and garlic and sauté for 5 minutes, until softened.
- Add the potatoes, tomatoes and their juices, chicken broth, salt, pepper, and red pepper flakes. Scrape any browned bits up off the bottom of the pot.
- Lock the lid in place. Select High Pressure and 3 minutes cook time.
- When the cook time ends, turn off the pressure cooker. Use a quick pressure release. When the valve drops, carefully remove the lid.
- Stir in the kale and browned sausage and season to taste with salt, pepper, and/or more red pepper flakes.
- Serve with parmesan cheese on top.
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Amount Per Serving: Calories: 371Total Fat: 12gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 84mgSodium: 1112mgCarbohydrates: 37gFiber: 7gSugar: 8gProtein: 31g
Nutrition information is calculated by Nutritionix and may not always be accurate.
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