Sausage Potato Soup Pressure Cooker Recipe That'll Warm Your Soul
This rich and creamy pressure cooker sausage potato soup is packed with tender potatoes, spicy Italian sausage, hearty mirepoix, melted cheddar, and velvety cream—made easy and flavorful in under an hour.
Equipment
- 1 Pressure cooker 6-quart
- 1 Wooden spoon
- 1 Whisk
Ingredients
Main ingredients
- 1 pound Italian sausage mild or hot
- 5 tablespoons unsalted butter divided
- 1 tablespoon olive oil
- 2 ¼ cups mirepoix or equal parts diced carrots, celery, and yellow onion
- 1 teaspoon minced garlic
- 4 cups baby gold potatoes chopped, no need to peel
- 1 teaspoon dried parsley
- 1 teaspoon dried basil
- 4 cups chicken stock or broth
- 6 tablespoons flour for roux
- 3 cups milk 1%, 2% or whole
- ½ cup heavy cream
- 1 teaspoon salt
- ½ teaspoon pepper
- 2 cups extra-sharp cheddar cheese freshly shredded
- ¼ cup sour cream
- Hearty buttered bread for serving, optional
Instructions
Instructions
- Cook the Italian sausage in your pot over medium heat until browned. Remove and set aside on paper towels to drain.
- Melt 3 tablespoons of butter with olive oil in the same pot. Add mirepoix and sauté 5–7 minutes until softened.
- Add minced garlic and sauté for 1 minute. Stir in flour and cook for another 1–2 minutes to form a roux.
- Gradually whisk in chicken stock until smooth. Add potatoes, parsley, and basil. Bring to a boil.
- Seal pressure cooker lid. Once it reaches pressure, cook for 10 minutes. Do a quick release.
- Add sausage back to soup along with remaining 2 tablespoons butter and simmer 5 minutes.
- Stir in milk, heavy cream, salt, pepper, cheddar cheese, and sour cream until melted and combined.
- Serve immediately with hearty buttered bread, if desired.
Notes
Use pre-diced mirepoix and pre-cooked sausage to save on prep. Warm milk and cream before adding to speed cooking. Store leftovers refrigerated up to 4 days, or freeze for later use.