Dive spoon-first into this hearty Instant Pot sausage potato soup! It’s where rustic charm meets modern convenience. A taste sensation that promises warmth, comfort, and a belly full of happiness.

We Love Potato And Sausage Soup In The Fall And Winter
When chilly nights knock on the door, or when you’re just feeling a tad peckish and need something substantial, not many dishes come close to the heartwarming allure of a robust sausage potato soup. The Instant Pot, our modern-day magic cauldron, ensures you’re just minutes away from diving into this culinary masterpiece.
Ditching the day-long simmer without compromising flavor, our recipe combines meaty sausages, hearty potatoes, and a broth so rich it should have its own bank. Add in the charm of classic, rustic cooking techniques, and – you’ve got yourself a meal worthy of any fine-dining establishment sans the hefty bill.
Table of Contents
Why You’ll Love The Instant Pot Sausage Potato Soup
- Swift and Satisfying: Gone are the days of waiting hours for flavors to meld. The Instant Pot has you covered in under an hour.
- Hearty Heaven: The dynamic duo of sausage and potato ensures every spoonful is a filling delight.
- Simple Ingredients, Stellar Results: Pantry staples transform into a gourmet meal.
- Tailgating Perfection: Cold game days deserve warm eats, and the potato and sausage soup is both hearty and filling with meat and potatoes.
- One-pot easy: You’ll use the Instant Pot from start to finish!
Kitchen Essentials For Potato And Sausage Soup
- Knife: A good, sharp knife is non-negotiable. You’re chopping veggies and meat, so make it easy on yourself.
- Cutting Board: Preferably two— one for your meat and another for your veggies. Safety first, people!
- Instant Pot: The star of the show. This gadget does the heavy lifting and combines all ingredients in cozy matrimony.
- Measuring Cup: For precision. Trust me, you don’t want to mess up the ratios here.
- Blender or Food Processor: For pureeing those cannellini beans to silky perfection.
- Colander or Straining Net: A must-have for draining excess fat from the sausage and pancetta and rinsing the beans.
- Microwave-Safe Mixing Cup: You’ll need this to temper the half-and-half with the chicken broth.
Pro Tip: If you don’t have an Instant Pot, your everyday pressure cooker will easily help you prepare this same meal!
Ingredients For your Instant Pot Sausage and Potato Soup
The recipe card at the bottom has the exact measurements. This is a good overview so you can check your pantry and freezer to see what you already have in the house!
- Water
- Onion
- Pancetta
- Sausage
- Cannellini beans (two cans)
- Chicken stock
- Red pepper flakes
- Potatoes
- Salt and Pepper
- Parmesan cheese rind
- Half and Half
- Kale
- Freshly grated Parmesan Cheese (for serving)
- Optional toasted bread crumb chunks (for serving)
Substitute Ingredients For Instant POt Sausage and Potato Soup
So what if you have MOST of what you need but not everything? Well, we hope these substitutions for the sausage potato soup help. In fact, these are the ingredients we have used in a pinch!
- Bacon for Pancetta: Crispy and smoky but a bit fattier.
- Chickpeas or Black Beans: Different flavors, but they can work.
- Spinach Instead of Kale: Less hardy but wilts more quickly.
- Crockpot Instead of IP: Prepare for a longer cooking time, folks!
- Salt Instead of Parmesan Cheese Rind: It won’t capture that same Italian charm.
- Veggie Broth or Chicken Broth Instead of Water: Adds more flavor but increases the saltiness.
Overview Of How To Make Potato And Sausage Soup In the Instant Pot
Okay, let’s roll up our sleeves and get into the nitty-gritty of making some damn good Instant Pot sausage potato soup.
- Sauté Like a Pro: First off, we’re browning pancetta and sausage with some onion to get those rich flavors going.
- Bean Game Strong: One can of cannellini beans gets pureed while the other stays whole. This adds a lush, varied texture to the soup.
- Spice It Up: A sprinkle of red pepper flakes and some potato chunks join the party.
- Liquid Gold: Chicken stock transforms the mix, and a Parmesan rind adds a rustic Italian vibe.
- Pressure Cooking 101: Get ready to let the Instant Pot work its magic.
- Smooth Move: We mix in tempered half-and-half to add that creamy touch after cooking.
- Leafy Greens: Lastly, kale is added to the Instant Pot and allowed to soften up, completing our comforting sausage and potato soup.
Tips and Insight For Instant Pot Sausage Potato Soup
1. About Tempering: We temper the half and half to prevent curdling. Heating it with hot chicken broth before adding it to the soup ensures it blends smoothly.
2. Depth of Flavor: Sautéing the onion with the sausage and pancetta deepens the flavor. The onion absorbs the goodness of the sausage and pancetta, creating a fuller, more robust taste.
3. Parmesan Rind: Placing the Parmesan rind at the top and not stirring allows it to sink naturally. This gives the soup a subtle, salty depth. Plus, it doesn’t stick to the Instant Pot.
4. Bean Prep: Draining and rinsing one can of beans removes excess salt. If you choose to do this, you’ll need to add a few tablespoons of water to the beans before pureeing.
5. Personal Preference: While we recommend rinsing the beans to reduce salt content, it’s all up to your taste buds!
Make Your Own Instant Pot Sausage and Potato Soup But…
Make this soup now, but come back and tell us how yours turned out!
Our soup is perfect if you’re all about that “set it and forget it” lifestyle, but you still want to eat like an Italian nonna; this Instant Pot sausage potato soup is your jam. It’s like a warm hug on a chilly day, blending rustic flavors in a convenient, modern cooking method.
Don’t wait—get your Instant Pot buzzing and experience this mouthwatering marvel today! Oh, and here’s a pro tip we haven’t spilled yet: For an even creamier texture, use a hand blender to lightly blend a portion of the soup right in the Instant Pot before adding the kale.
Instant Pot Sausage and Potato Soup
Ingredients
- 4 oz. pancetta, cubed
- 2 lbs. bulk mild sausage
- 1 small yellow onion, finely chopped
- 2 15-oz. cans cannellini beans*
- 6-7 c. chicken stock, divided
- 1 T. crushed red pepper flakes
- 2-3 cloves fresh garlic, finely minced
- 2 lbs. Russet potatoes, peeled and cut into small chunks
- Salt and black pepper, to taste
- 3” hard Parmesan cheese rind
- ½ c. half and half, tempered**
- 3 c. fresh kale, finely chopped
- ½ c. Parmesan cheese, freshly grated
Instructions
- Set your Instant Pot to 'Sauté'. Add 3 Tbsp of water and the chopped onion.
- Then add and brown the pancetta and sausage to the IP.
- As the sausage browns, break it into small pieces and stir (about 5 minutes, the sausage should be browned with the pancetta)
- Once browned, turn off 'Sauté.' Drain excess fat (use a colander or straining net)
- Return the browned meat and onion to the Instant Pot.
- Puree one can of cannellini beans (undrained)* in a blender or food processor.
- Drain and rinse the other can of cannellini beans and add the puree and whole beans to the Instant Pot
- Add 6 cups chicken stock (reserving 1 C), red pepper flakes, and potatoes.
- Season with Salt and Pepper (optional)
- Stir to combine.
- Top off with the Parmesan cheese rind.
- Lock the lid.
- Set the pot to 'Pressure Cook' for 25 minutes.
- Once done, use the quick-release method.
- Temper the Half and Half by using the Microwave: Pour 1/4 C of the remaining Chicken stock into a microwave-safe mixing cup for about 45 seconds (You want to make it hot, and microwaves vary)
- Remove hot chicken soup liquid from the microwave, add it to 1/2 C of half-and-half, and stir to combine.
- Add the tempered half and half to the soup
- Add any remaining chicken broth
- Top with the Kale and stir it into the soup so that it softens (about 10 minutes) and allow the lid to sit on top of the pot to capture the warmth and help soften the Kale
- Ladle servings into bowls and top with evenly divided portions of freshly grated Parmesan Cheese and optional toasted bread crumb chunks.
- Serve and enjoy
Notes
The breakdown of the timing explained.
Prep Time: 20 minutes
Sauté Time: 5-7 minutes (will vary from IP to IP)
Pressure Build Time: 15 minutes (approximate)
Cooking Time:25 minutes
Sitting Time for Kale: 10 minutes
Total Time: 1 hour and 15 minutes (approximate)
Tips and Insight
1. About Tempering: We temper the half and half to prevent curdling. Heating it with hot chicken broth before adding it to the soup ensures it blends smoothly.
2. Depth of Flavor: Sautéing the onion with the sausage and pancetta deepens the flavor. The onion absorbs the goodness of the sausage and pancetta, creating a fuller, more robust taste.
3. Parmesan Rind: Placing the Parmesan rind at the top and not stirring allows it to sink naturally. This gives the soup a subtle, salty depth. Plus, it doesn't stick to the Instant Pot.
4. Bean Prep: Draining and rinsing one can of beans removes excess salt. If you choose to do this, you'll need to add a few tablespoons of water to the beans before pureeing.
5. Personal Preference: While we recommend rinsing the beans to reduce salt content, it's all up to your taste buds!
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 1208Total Fat: 59gSaturated Fat: 20gTrans Fat: 0gUnsaturated Fat: 33gCholesterol: 129mgSodium: 2998mgCarbohydrates: 103gFiber: 11gSugar: 24gProtein: 64g
DanaVento.Com is not a dietician or nutritionist; any nutritional information shared is simply an estimate. Use a nutritional calculator if you need exact estimates of nutrition, and note that the brands you use in your recipe may differ slightly or significantly from those brands of items you use, creating a variance in nutritional content.
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