{"id":43714,"date":"2021-10-23T20:53:31","date_gmt":"2021-10-24T02:53:31","guid":{"rendered":"https:\/\/www.pressurecookingtoday.com\/?p=43714"},"modified":"2022-06-28T16:31:13","modified_gmt":"2022-06-28T22:31:13","slug":"instant-pot-sausage-and-potato-soup","status":"publish","type":"post","link":"https:\/\/www.pressurecookingtoday.com\/instant-pot-sausage-and-potato-soup\/","title":{"rendered":"Instant Pot Sausage and Potato Soup"},"content":{"rendered":"\n

Instant Pot Sausage and Potato Soup<\/em><\/strong> is a hearty, simple meal with russet potatoes and chicken sausage, fresh greens, and a savory tomato broth. A perfect cold-weather dinner.<\/em><\/p>\n\n\n\n

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\u2764\ufe0f Why You\u2019ll Love This Recipe: <\/strong>This easy and light soup recipe is a kid-approved meal that’s perfect for chilly nights. It has a bit of heat and tender potatoes that absorb all of the savory flavors. Not to mention it is a fast one-pot dinner!<\/p>\n\n\n\n\n\n\n\n

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How to Make Instant Pot Sausage & Potato Soup<\/h2>\n\n\n\n

The first step in making this soup is to saute the ground chicken sausage. Make sure to choose a sausage you really love because it adds tons of savory flavor to the broth that the potatoes will also absorb. <\/p>\n\n\n\n

As a bonus\u2014when you start by sauteing sausage, you don\u2019t even need to add extra cooking oil! The fat in the sausage will naturally render to help it brown.<\/p>\n\n\n\n

Tip: However, if you do find that the sausage is sticking to your pressure cooking pot, you can add a drizzle of olive oil to help keep it moving in the pot. <\/strong><\/p>\n\n\n\n

While there is some extra sauteing up front to make this soup, it has a very quick cook time and a quick pressure release, so it comes together faster than many other pressure cooking recipes. Heating up the cooking pot before you start pressure cooking also helps it come to pressure faster. <\/p>\n\n\n\n

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What Kind of Potatoes Are Best?<\/h2>\n\n\n\n

I like to use russet potatoes for this soup. They hold their shape well when cooked, so you don\u2019t have to worry about the potatoes falling apart or becoming mushy during pressure cooking. Russets also absorb the flavors of the broth well.<\/p>\n\n\n\n

Tip: Cut the potatoes into relatively large cubes, about 1-inch by 1-inch. This way, they won\u2019t cook too quickly. <\/strong><\/p>\n\n\n\n

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Serving Suggestions<\/h2>\n\n\n\n

I prefer to top this soup with a sprinkling of grated parmesan cheese. It pairs well with the flavors of sausage and tomato. You could use a different cheese, like pecorino romano or cheddar if you like.<\/p>\n\n\n\n

For a pop of freshness, a sprinkle of fresh basil or parsley is also nice on top.<\/p>\n\n\n\n

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Can I Halve or Double the Recipe?<\/h2>\n\n\n\n

If you’d like to serve a bigger crowd, you can double this recipe. Just make sure not to fill the pot beyond the fill line.<\/p>\n\n\n\n

Tip: When doubling this soup, I like to add half of the chicken broth before pressure cooking and add the rest afterwards. It won\u2019t make a difference in flavor, but it will speed your cooking process!<\/p>\n\n\n\n

For a smaller portion, you can half the recipe without changes to the cooking time or steps. <\/p>\n\n\n\n

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Ingredient Swaps<\/h2>\n\n\n\n

Don\u2019t want to run to the store? If you don\u2019t have all of the ingredients for this soup, here are a few swaps that are easy to make:<\/p>\n\n\n\n