You catch the smell through the steam vent and suddenly you are starving. It hits you even before you see the steam rising, that deep savory scent that pulls you into the kitchen. That mix of Italian sausage, garlic, and herbs wafting out makes ya forget about whatever else you had planned for dinner.
You spot the bubbling pot as the valve hisses softly, a little soundtrack to your mouth watering. You recall yesterdays soup, but this one’s got a twist with creamy cheddar cheese melting in, makin it just dang perfect. You just know it’s gonna be that kind of meal that sticks to your ribs.
You feel that hell yeah moment creeping in as the sealing ring hums quietly sealing in all the broth depth and flavor. You notice how quick it comes together too. That’s one big reason you love your pressure cooker: comfort food without hours waiting around.
The Real Reasons You Will Love This Method
- Cooks so fast you won’t believe it, getting that broth depth lickety-split.
- Locks flavor inside with a sealing ring so you can’t miss a bite of goodness.
- Valve hiss is kinda your new favorite kitchen sound bringing your soup to perfect pressure.
- Natural release helps soup finish slow and steady for tender potatoes every time.
- No multiple pots; one pot soup that’s easy to clean later.
- Perfect way to get cheesy, creamy, and savory all in one pot without standing over the stove.
All the Pieces for This Meal
For this sausage potato soup in your pressure cooker you’ll want these ingredients ready to go. It’s a simple little list but packed with flavors.
- 1 teaspoon dried basil to give that herbal note.
- Half teaspoon each dried parsley and oregano, plus mustard powder for depth.
- Quarter teaspoon pepper to kick it just right.
- One pound ground Italian sausage, pick hot or mild depending on your mood.
- Two tablespoons butter for that rich base.
- One diced yellow onion for sweetness.
- Half cup diced carrots and two ribs celery diced for veggie goodness.
- Three cloves garlic minced to brighten everything up.
- Three tablespoons flour to thicken all those tasty liquids.
- One teaspoon soy sauce and one teaspoon hot sauce for a little umami and heat boost.
- Five cups chicken broth to create the soup’s soul.
- One cup heavy cream for creamy goodness.
- About 1 ¼ pounds red potatoes diced, roughly six small potatoes.
- Two cups shredded cheddar cheese, totally optional but who’d skip it?
Walking Through Every Single Move
First, you gotta brown that Italian sausage in your big pressure cooker pot or Dutch oven on medium heat. Get it cooked through and nice and crispy in spots. Use a slotted spoon to scoop it out and set aside.
Next, toss in the butter. Let it melt until it’s all shiny and bubbly. Dump in your diced onion, carrots, and celery. Sauté those veggies for 5 to 7 minutes till they soften and smell awesome.
Now add the minced garlic. Stir it around for about a minute until it gets that fragrant kick. You gotta watch it so it don’t burn.
Sprinkle in the flour over the veggies and stir to coat them good. Cook it for a couple minutes to get rid of that raw flour taste. This step makes the broth nice and thick later.
Slowly pour in the chicken broth while stirring to smooth out any lumps. Then toss in your browned sausage again. Your pot’s lookin like soup city right now.
Add in diced potatoes and sprinkle the dried herbs: basil, parsley, oregano, plus mustard powder and pepper. Give it a stir. Lock the lid on and bring to a boil, then set your pressure cooker to high pressure.
Cook it for 10 minutes then let it do a natural release for around 10 more. This makes sure potatoes come out tender, not mushy.
When you’re ready, open the pot and stir in the heavy cream and shredded cheddar cheese. Let it melt on low heat, then taste and tweak seasoning. Serve hot with a big ol’ smile.
Easy Tweaks That Make Life Simple
- Want it faster? Use baby red potatoes so they cook a little quicker under pressure.
- No cheddar cheese? Cream cheese or even sour cream work for a creamy swap.
- Feel lazy chopping veggies? Grab pre-cut frozen mixed veggies instead and toss them in.
- Don’t do spicy? Skip hot sauce and mild sausage keeps it mellow.
- Thickener troubles? Mix the flour with a little broth before adding to avoid lumps.
The Flavor Experience Waiting for You
First thing you gotta notice is that hearty sausage flavor dancing with herbs. It’s savory, with a little kick from the mustard powder and pepper. Garlic and onion help round it out so every spoonful feels full and warm.
Then there’s the potatoes. Soft but not mushy, soaking up all that broth depth and creaminess. It’s like the perfect balance of texture and taste that makes you wanna go back for more.
Finally, the cheese adds a layer of richness that melts gently into the soup making it velvety smooth and oh so comforting. This soup experience is dang satisfying on a cold day or whenever you need a hug in a bowl.
Smart Storage That Actually Works
If you got leftovers, no worries. You can keep this soup tasty with a few tricks. For short-term saving, store in an airtight container in the fridge. It seals in freshness.
If you wanna save it longer, this soup freezes really well just be sure to cool it fully before freezing. Portion it out so you can thaw just what you need. Avoid freezing with cheese added or it might get grainy, add the cheese fresh when reheating.
When reheating, go slow over low heat or use your pressure cooker’s slow release mode with a little splash of broth to loosen things up. Stir gently so that creamy texture comes back alive.
Common Questions and Real Answers
- Can I swap sausage for another meat? Yeah, ground turkey or chicken work fine but sausage gives you that deeper flavor that’s special to the soup.
- What if I don’t have mustard powder? Skip it or try a pinch of dry mustard or a little dijon mustard stirred in with the cream.
- Why natural release not quick release? Natural release helps the potatoes finish cooking gently so they don’t turn to mush. Quick release can shock them too much.
- Is heavy cream necessary? It’s what makes it creamy but you can sub half and half or milk if ya wanna cut down richness some.
- Can I make this soup vegan or dairy-free? You’d need to swap sausage for plant based and use veggie broth plus coconut cream or cashew cream instead of dairy.
- Do I need to brown sausage first? It really helps build flavor and texture. Skipping it might make the soup taste kinda flat.
Related Recipes to Try
For a comforting dinner filled with cheesy sausage goodness, check out our Cheesy Kielbasa Hashbrown Casserole Dump Meal, a simple one-pot meal that’s perfect for busy nights. If you’re in the mood for a warm snack, our Mozzarella Stuffed Rosemary Parmesan Soft Pretzels pair perfectly with this soup for a hearty combination. To explore more savory appetizers, see our Easy Marinated Cheese Appetizer with Salami & Green Olives that brings Mediterranean flavors to your table.
Sausage Potato Soup Pressure Cooker Recipe
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- 1 teaspoon dried basil
- 0.5 teaspoon dried parsley
- 0.5 teaspoon dried oregano
- 0.5 teaspoon mustard powder
- 0.25 teaspoon black pepper
- 1 lb ground Italian sausage hot or mild
- 2 tablespoons butter
- 1 yellow onion diced
- 0.5 cup carrots diced
- 2 ribs celery diced
- 3 cloves garlic minced
- 3 tablespoons flour
- 1 teaspoon soy sauce
- 1 teaspoon hot sauce
- 5 cups chicken broth
- 1 cup heavy cream
- 1.25 lbs red potatoes about 6 small potatoes, diced
- 2 cups shredded cheddar cheese optional
Instructions
Instructions
- Brown Italian sausage in pressure cooker on medium heat. Scoop out and set aside.
- Add butter, then onion, celery, and carrots. Sauté for 5–7 minutes until soft.
- Stir in minced garlic and cook for 1 minute.
- Sprinkle in flour and stir to coat. Cook 2 minutes to remove raw flour taste.
- Slowly whisk in chicken broth to smooth, then return sausage to the pot.
- Add potatoes, seasonings (basil, parsley, oregano, mustard powder, pepper), soy sauce, and hot sauce. Stir well.
- Lock lid and cook on high pressure for 10 minutes. Let natural release for 10 more minutes.
- Open lid, stir in heavy cream and cheese (if using). Heat on low until melted. Taste and serve hot.
