Cajun Potato Soup Pressure Cooker Recipe
This creamy Cajun potato soup is packed with tender Yukon gold potatoes and spicy andouille sausage, giving you bold flavors in every spoonful – all in just 30 minutes using your pressure cooker.
Equipment
- 1 Pressure cooker or Instant Pot
Ingredients
Main Ingredients
- 1 tablespoon light flavored olive oil
- 13-16 ounces andouille sausage sliced ¼-inch thick
- 1 tablespoon butter
- 1 small yellow onion chopped into ¼ inch pieces
- 2 celery ribs thinly sliced
- 8 large Yukon gold potatoes chopped into ½ inch pieces
- 2 tablespoons chicken base or bouillon
- 4 cups water
- ⅓ cup all purpose flour
- 4 cups milk divided
- 1½ teaspoons Cajun seasoning
- salt to taste
- freshly ground black pepper to taste
Instructions
Instructions
- Warm olive oil in pressure cooker set over medium heat. Add andouille sausage and brown for 5-7 minutes. Remove and set aside.
- Add butter to the pot, then add chopped onion and celery. Cook 5 minutes until softened and aromatic.
- Add chopped potatoes, chicken base, and water. Stir well to dissolve the chicken base.
- Seal the pressure cooker. Cook on high pressure for 10 minutes. Then do a natural pressure release.
- In a bowl, whisk together ⅓ cup flour and 1 cup of milk until no lumps remain.
- Open lid, stir in flour-milk mixture and remaining 3 cups of milk. Return sausage to pot and stir well.
- Simmer soup for 10 more minutes on low heat, stirring often, until thickened. Adjust salt, pepper, and Cajun seasoning to taste before serving.
Notes
Store in fridge up to 4 days or freeze in portions. Reheat on low heat and stir frequently to preserve creamy texture.