Sausage Potato Soup Pressure Cooker Recipe
This creamy sausage potato soup is a comforting one-pot meal packed with Italian sausage, veggies, herbs, cheddar, and potatoes. Quick to make with comforting flavors, it's perfect for chilly nights.
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.
Notes
This hearty soup is freezer-friendly. Cool completely before freezing and reheat slowly for best texture. Cheese should be added fresh after reheating if frozen.