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creamy potato sausage soup in a bowl sprinkled with parmesan cheese.
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4.50 from 4 votes

Instant Pot Creamy Potato Sausage Soup

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!
Prep Time10 minutes
Cook Time10 minutes
IP Time20 minutes
Total Time40 minutes
Course: Dinner, Lunch, Soup
Cuisine: American
Servings: 6
Calories: 594kcal

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
  • 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.

Notes

  1. 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. 
  2. 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.
  3. 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.
  4. 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.

Nutrition

Serving: 1serving | Calories: 594kcal | Carbohydrates: 29g | Protein: 23g | Fat: 44g | Saturated Fat: 20g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 17g | Trans Fat: 0.1g | Cholesterol: 108mg | Sodium: 916mg | Potassium: 1062mg | Fiber: 3g | Sugar: 4g | Vitamin A: 2591IU | Vitamin C: 31mg | Calcium: 190mg | Iron: 3mg