Cajun Potato Soup in Your Pressure Cooker
This spicy Cajun potato soup made in your pressure cooker combines smoky andouille sausage, bold Cajun spices, creamy potatoes, and a quick cooking method that delivers comfort food in record time.
Equipment
- 1 Pressure cooker For cooking the soup
Ingredients
Main ingredients
- 2 tablespoons Olive oil for rich base flavor
- 1 medium Yellow onion diced small
- 1 to 1 ¼ cups Green bell pepper diced
- 1 to 1 ¼ cups Red bell pepper diced
- 1 medium Jalapeño diced, seeded for less heat
- 3 cloves Garlic minced
- 12 ounces Andouille sausage sliced thin
- 1 pound Yukon gold potatoes diced
- 32 ounces Chicken broth low sodium
- 1 teaspoon Cajun seasoning or Old Bay, to taste
- ½ teaspoon Smoked paprika
- ¼ teaspoon Black pepper to taste
- ½ cup Heavy cream
- 2 tablespoons Fresh chives chopped, for garnish
Instructions
Instructions
- Heat olive oil in your pressure cooker using the sauté setting or stove. Let it get warm.
- Add diced onion, green and red bell peppers, and jalapeño. Sauté for 5 to 6 minutes until soft.
- Add garlic, Cajun seasoning, paprika, and black pepper. Cook for 1 minute to bloom spices.
- Add sliced andouille sausage. Brown for 5 to 6 minutes until edges are crisp.
- Pour in chicken broth and stir to combine.
- Add diced potatoes on top. Do not stir. Seal cooker and set to high pressure.
- Cook for 8 minutes at high pressure, then do a quick release.
- Open lid carefully. Stir in heavy cream and simmer uncovered for 5 minutes to thicken.
- Adjust seasonings and serve topped with fresh chives.
Notes
Cool completely before storing. Keeps in fridge for 3-4 days or freeze for longer. Reheat gently on stove or microwave.