The pot lid rattles and you know dinner is almost ready. That little shake and steam puff tell you things are cookin just right in your Instant Pot. Yyyall, that sound is like a dinner bell you can 27t ignore.
Inside, the Italian sausage is brown and tender, the mushrooms have softened perfectly, and the potatoes are just the right tender pull when you taste 9em. You can almost smell that bold broth depth that 27s about to hit your bowl.
You spot the steam cues starting to slow down. You remember to do a slow release like the recipe says, 19cause opening the lid too quick? Nah, that 27d lose all the good stuff. When you finally lift that lid and see the kale shining green in that broth? You feeling proud, hungry, and ready to dig in.
The Real Reasons You Will Love This Method
- This pressure cooker way locks in flavors fast, so you gotta great taste without sitting all day.
- Using the soup button keeps the broth clear, no cloudy mess, just pure yum.
- Browning sausage and mushrooms right in the pot means fewer dishes and more easy clean-up.
- You get that perfect tender pull on potatoes and that leafy kale with just the right steam cues.
- Slow release lets the soup finish cooking gently without overcooking anything.
The Complete Shopping Rundown
- 1 pound ground Italian sausage 293mild or spicy if you like a kick.
- 8 ounces white button mushrooms, chopped small for even cooking.
- 4 cups chicken broth 29or water plus chicken base if you prefer.
- 4 medium red potatoes, cubed 29Yukon gold works too.
- 1 (14.5 oz) can petite diced tomatoes 19crushed or stewed tomatoes are good switches.
- 3 cups chopped kale, washed and stripped of stems 29spinach is a fine swap.
- 1 cup bacon crumbles 29my favorite stash comes from Costco.
- 2 cups half and half 29or whatever milk, evaporated milk, or cream you have.
- Wooden s1acut paddle 29helps break up the sausage easily when browning.
- Measuring cup for tempering half and half, gotta keep that creamy bit from separating.
All these come together to give you a hearty soup that fills your kitchen with smell and warmth.
The Full Pressure Cooker Journey
Turn your Instant Pot to s1acut mode and wait till it says HOT. Toss in that sausage and break it up with your wooden paddle. Brown it till it 27s no longer pink and starting to get crinkly edges. This step packs in flavor right from the start.
Then toss in the chopped mushrooms. Let 27em cook for about 3-4 minutes till they soften and shrink. Their juices mingle with the sausage for some heck of a broth depth.
Pour in the chicken broth next. Use a spatula to scrape the bits off the bottom so they don 27t burn. This deglaze bit is what makes your broth real good, no burnt taste here.
Add in the cubed potatoes, petite diced tomatoes, and kale. Stir 27em up so everything 27s mixed and looking ready for that pressure cooking.
Lock the lid on tight and set the valve to sealing. Use the soup button for 7 minutes, or pressure cook on high if you ain 27t got that option. After it 27s done, let it sit another 5 minutes to rest with a natural release.
Now you gotta slow release to finish. Turn the valve to venting and be careful of that steam. Open the lid when ready. Stir in the bacon crumbles, then temper the half and half by adding 1 cup of hot soup liquid into it before mixing all in. Stir it well, turn your pot back to s1acut to melt it all together for 5 more minutes.
Time Savers That Actually Work
- Buy pre-chopped mushrooms if you 27re pressed for time trust me it cuts a lot off prep.
- Keep bacon crumbles in your freezer for whenever you need a quick flavor bump.
- Use whatever broth you got on hand, chicken base with water works just fine if you 27re out.
- Prep all your veggies in one go, slice and cube while your pot warms up.
- Use the soup button on your Instant Pot, it 27s gentler and keeps your broth clearer so no extra steps cleaning up cloudiness.
The Flavor Experience Waiting for You
When you finally sit down with your bowl, the first thing you notice is the rich broth with a depth that comes from browning and deglazing. It 27s like a hug in liquid form, warm and inviting.
The sausage adds hearty bits that crumble tender every bite, balanced with the earthy mushrooms and sweet tomatoes. You 27ll sense the potatoes soft yet still holding shape and that kale pops with just enough bite.
That creamy swirl from the half and half rounds it out just right. Every spoonful mixes all those parts, a soup that 27s both comforting and full-flavored without heaviness. You gotta try it with some crusty bread to soak it all up right.
Making It Last All Week Long
Store any leftovers in airtight containers in the fridge for up to 5 days. This soup actually tastes better after a day or two when those flavors blend more.
You can freeze portions in freezer-safe containers for up to 3 months. Just thaw overnight in the fridge and warm gently on stove or microwave.
If you want a fast grab-and-go, ladle the soup into freezer bags. Lay flat in the freezer so it thaws faster later. Label 27em and you got meals ready when time's tight.
What People Always Ask Me
- Q: Can I make this soup gluten free? A: Sure thing, just make sure your broth or chicken base doesn 27t have gluten in it.
- Q: What if I don 27t have kale? A: Spinach is a great substitute and cooks even faster.
- Q: Can I use spicy sausage? A: Heck yeah! Using spicy sausage ups the flavor and warmth.
- Q: Why slow release instead of quick? A: Slow release lets everything finish cooking gently and keeps the potatoes from getting all mushy.
- Q: Can I double this recipe? A: You can double it in a 6 or 8 quart Instant Pot just fine, just don 27t fill past the max line.
- Q: How do I temper the half and half? A: Stir in 1 cup of hot soup liquid slowly into your cold half and half before adding back to pot. Prevents it from curdling and keeps the texture smooth.
For related recipes, check out our Cheesy Kielbasa Hashbrown Casserole Dump Meal Recipe for a quick and easy option using kielbasa, or explore Mozzarella Stuffed Rosemary Parmesan Soft Pretzels featuring cheesy, herbed treats perfect for snacks. Also, don 27t miss our Easy Marinated Cheese Appetizer with Salami & Green Olives as a savory delight to complement your meals.
Instant Pot Knock Your Socks Off Soup
Equipment
- 1 Mixing bowl Large
- 1 Wooden paddle for breaking up sausage
- 1 Measuring cup used for tempering half and half
Ingredients
Main ingredients
- 1 pound Italian sausage mild or spicy
- 8 ounces white button mushrooms chopped small for even cooking
- 4 cups chicken broth or water plus chicken base
- 4 medium red potatoes cubed, Yukon gold works too
- 1 14.5 oz can petite diced tomatoes crushed or stewed tomatoes can be used
- 3 cups chopped kale washed and stems removed, spinach optional
- 1 cup bacon crumbles favorite brand from Costco
- 2 cups half and half can substitute milk, evaporated milk or cream
Instructions
Instructions
- Turn your Instant Pot to sauté mode and wait until it says HOT. Add sausage and break it up with your wooden paddle. Brown until no longer pink and edges are crinkly.
- Add chopped mushrooms and cook for 3-4 minutes until they have softened and shrunk.
- Pour in the chicken broth and use a spatula to scrape the bits off the bottom to deglaze the pot.
- Add the cubed potatoes, tomatoes, and kale. Stir everything together.
- Lock the lid and set the valve to sealing. Use the SOUP button for 7 minutes or pressure cook on high. Let it sit for 5 minutes of natural release.
- Open the valve to venting for a slow release. Carefully open the lid once pressure has released.
- Stir in the bacon crumbles.
- Temper the half and half by stirring in 1 cup of hot soup liquid into it, then add the mixture into the pot. Stir well and let it meld for 5 more minutes on sauté setting.
