Pressure cooked to perfection this Instant Pot Creamy Potato Sausage Soup is incredibly delicious! It’s loaded with smokey sausage, chunks of tender potatoes, fresh spinach, and then finished off with a dash of heavy cream for richness and some salty Parmesan cheese. It’s a quick and easy recipe that will warm you right up on a cold autumn day!
Best Instant Pot Creamy Potato Sausage Soup Recipe
Who doesn’t love potatoes!?! Okay, maybe the low-carb keto folks! But deep down we all know they love the tubers they just don’t eat’em. But I do. And if you’re reading this recipe you probably do too and with good reason. From Mashed Potatoes to Potato Skins and Potatoes Au Gratin, potatoes are amazing!
So I decided to make some comforting creamy potato soup! But this time, I added some juicy kielbasa sausage and fresh spinach along with a bit of heavy cream and cooked it in the Instant Pot. The results were so tasty that I then decided to sprinkle it with some grated Parmesan cheese to finish.
I’m telling you that this Instant Pot Creamy Potato Soup is going to be your new favorite cheesy potato soup! Even if you think it’s Baked Potato Soup, this one is going to steal the spot or at least be the runner-up. So grab yourself a bag of potatoes, the Instant Pot is calling your name.
Why You’ll Love This Creamy Potato Sausage Soup
- Quick and Easy! This is a from scratch sausage and potato soup recipe that you can make in under 30 minutes that only requires a few basic pantry ingredients.
- Smokey Chunky Deliciousness! Creamy, chunky, and comforting, flavorful juicy kielbasa and tender potatoes are perfect together in this tasty soup.
- Meal Prep Perfect! Soup keeps for days in the fridge and stores in the freezer for months! It’s a fantastic make-ahead meal for a busy week.
Ingredients You’ll Need
Main Ingredients
- Kielbasa Sausage – This is my favorite kind of sausage to use for this soup but any type of sausage will work including Italian sausage and turkey varieties.
- Potatoes – Waxy varieties like red potatoes and Yukon gold potatoes are what you want to use because they hold their shape well when cooked.
- Chicken Broth – To control the amount of added salt I always use low-sodium broth. You can also make your own Instant Pot chicken stock if you prefer.
- Spinach – Fresh spinach adds both wonderful flavor and color to the soup. You can also use frozen spinach if you don’t have any fresh on hand.
- Heavy Cream – Used to add richness and creaminess
Flavor Enhancers
- Olive Oil – I like to use olive oil, but you can use any type of vegetable oil you prefer such as canola, grapeseed, or safflower.
- Butter – Always use unsalted butter to control the amount of added salt.
- Onion – Brown onion adds the most flavor, but white onion works too.
- Garlic – Use fresh minced garlic for the best flavor. Store-bought garlic can sometimes be bitter if stored in the fridge for too long.
- Herbs – Dried oregano and thyme add some delicious herb flavor to the soup that blends perfectly with the sausage and potatoes.
- Salt and Pepper – Used to season the stew by boosting all the natural flavors of the fresh ingredients.
- Parmesan Cheese – Adds a lovely salty cheesy finish to the dish.
How To Make Instant Pot Potato Sausage Soup
Like all IP recipes, this easy sausage and potato soup is super simple. Once the ingredients are prepped, you just saute the veggies in the Instant Pot, add the other ingredients in a few easy steps, and pressure cook for 5 minutes! It’s that simple.
Sauté The Veggies In The Instant Pot
To start, you need to saute your veggies in the Instant Pot before adding any liquids. So add the olive oil and butter to the pot and turn the IP on to the saute setting. Then add the onion and garlic to cook for about 3 minutes or until the onion is both soft and translucent. Remember to continually move the onion and garlic around as it cooks to properly saute.
Add The Sausage & Potatoes And Cook
Once the veggies are sauteed, stir in the oregano, thyme, salt, black pepper, kielbasa, and potatoes. Now, pour in the chicken broth and stir once more.
Next, close the lid on the Instant Pot and set the valve to the sealing position. Now, set the IP to the manual high pressure setting and set the timer for 5 minutes. It will take the Instant Pot about 10 minutes to come to pressure before you see it starting to cook and the timer counting. So just be patient. You don’t need to do anything but wait.
Release The Steam
When the Instant Pot has finished its cycle, you need to very carefully set the valve to the releasing position to let the steam naturally release, which will take about 10 minutes. After all the steam has been released, you can then remove the lid.
Add The Spinach, Cream And Finish
Before moving to the next step, switch the Instant Pot back to the saute setting. Then stir in the spinach and cook it for about 1 minute or until it wilts. Next, stir in the heavy cream and then taste the soup and season with salt and pepper as needed. Finally, cook the soup for one last minute to warm it up!
Garnish And Serve
Your Instant Pot creamy potato sausage soup is ready! So now ladle it into your favorite bowls, top with grated Parmesan cheese, and serve with some homemade breadsticks or focaccia.
Can I Make This Recipe Gluten-Free Or Vegetarian?
Yes! The recipe is already gluten-free! And to make it vegetarian just use a plant-based sausage and use vegetable broth in place of chicken broth.
Can I Make This Recipe In The Slow Cooker?
Yes! Saute the veggies just like the recipe says and then add them along with the oregano, thyme, salt, black pepper, kielbasa, and potatoes to your crockpot. Now, pour in the chicken broth and cook for about 3 hours on LOW. Then add in the spinach and heavy cream and cook for another 30 minutes.
Expert Tips
- Check your manual. For the best results, check your manufacturer’s guide for recommendations on how to use your Instant Pot before starting any IP recipe.
- Saute the veggies. Don’t skip sauteing the onion and garlic. You may want to just throw everything into the pot, but layered flavor is created in steps.
- Season at the end. Wait until the Instant Pot creamy potato sausage soup is fully cooked before adding more salt. This will prevent you from accidentally over-salting.
Leftovers
You can store Instant Pot creamy potato sausage soup in the fridge for about 4 days or in the freezer for up to 3 months in an airtight container. To reheat, just put it in the microwave for a few minutes or in a pan on medium heat. However, if the soup is frozen, it’s best to let it thaw out in the fridge overnight before reheating.
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Instant Pot Creamy Potato Sausage Soup
Equipment
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon butter unsalted
- 1 large onion chopped
- 3 cloves garlic minced
- 1 teaspon dried oregano
- ½ teaspoon dried thyme
- salt and pepper to taste
- 1 pound kielbasa sausage cut in small pieces
- 1½ pound potatoes red or yellow, diced into 1-inch pieces
- 6 cup chicken broth low sodium
- 4 cups fresh spinach chopped
- 1 cup heavy cream
- ½ cup Parmesan cheese freshly grated
Instructions
- Turn your Instant Pot to the saute setting. Add the olive oil and butter and melt. Add the onion, garlic and cook for 3 minutes until the onion softens and becomes translucent.
- Add the oregano, thyme, salt, pepper, kielbasa and potatoes to the pot and stir to combine.
- Pour in the chicken broth and stir. Close the lid and set on Manual, high pressure for 5 minutes. It will take about 10 minutes to come to pressure. Once the Instant Pot cycle is complete, wait until the natural release cycle is complete, should take about 10 minutes.
- Select the saute setting on the Instant pot again and stir in the spinach and cook for about 1 minute until wilted. Stir in the heavy cream and adjust for salt and pepper as needed. Cook for another minute until the soup is heated through.
- Serve immediately sprinkled with Parmesan cheese.
Tips & Notes:
- Check your manual. For the best results, check your manufacturer’s guide for recommendations on how to use your Instant Pot before starting any IP recipe.
- Saute the veggies. Don’t skip sautéing the onion and garlic. You may want to just throw everything into the pot, but layered flavor is created in steps.
- Season at the end. Wait until the Instant Pot creamy potato sausage soup is fully cooked before adding more salt. This will prevent you from accidentally over-salting.
- You can store Instant Pot creamy potato sausage soup in the fridge for about 4 days or in the freezer for up to 3 months in an airtight container.
