Instant Pot Knock Your Socks Off Soup
This hearty Instant Pot soup blends Italian sausage, mushrooms, potatoes, tomatoes, kale, and a creamy broth for ultimate comfort. Quick to prepare and packed with flavor!
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.
Notes
Serve with crusty bread. Store in the fridge for up to 5 days or freeze for up to 3 months.