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 This quick and easy Instant Pot sausage and potato soup is perfect for spending any chilly day inside.

The Instant Pot is possibly one of the most intimidating kitchen appliances. (But it shouldn’t be)

When I was gifted an Instant Pot, I was a little wary. “Isn’t this the same contraption that can explode if you take the lid off at the wrong time?” I thought. With that I headed to the internet to do some research. As it turns out, they’re a lot safer than I had previously believed. While it’s always safe to keep in mind that anything can happen in the kitchen (read as – small fires are occasionally and occurrence in my own kitchen). As long as you read and follow the instruction manual, there is no reason to fear. Still feeling a bit cautious? Read more about Instant Pot safety here.

Do I need to peel my potatoes for this recipe?

This sausage and potato soup is definitely what you would consider a “rustic” recipe (although most of mine are!). But when it comes to peeling the potatoes, that is up to your personal preference. In my house we choose to leave the skins on. leaving the skins on holds the potatoes together better and adds a bit more texture to the soup. However, while peeling your potatoes may be slightly more work, it is absolutely acceptable!

This also depends on what type of potatoes you are using.  I prefer Yukon Gold potatoes, which have pretty thin skin.  Even a red potato would be perfectly fine with the skin left on.  They would definitely add some fun color to the soup.  However, if you plan on using russet potatoes for this recipe, I would recommend peeling them first!

Can I make this recipe if I don’t have an Instant Pot brand pressure cooker?

You absolutely can! When I began making this sausage and potato soup, I had a Faberware pressure cooker and it worked just as an Instant Pot would. Some of the buttons and functions are slightly different, but I have made adjustments for that in the recipe below. Interested in purchasing an Instant Pot or pressure cooker. I will link some of my favorites below!

• Faberware Programmable Digital Pressure Cooker, 6 quart
• Instant Pot® Duo™ 6-quart Multi-Use Pressure Cooker, V5

What can I substitute for bacon grease in this sausage and potato soup?

I keep a bacon grease jar in my fridge.  If you want to know how to start your own bacon grease jar, click here.  I just can’t bear to throw away all that liquid gold.  However, if you don’t have bacon grease, just sub butter, olive oil, or whatever your preferred fat may be.  

What is the best sausage for this sausage and potato soup? 

This is 100% up to personal preference!  Home grown pork sausage is always my first choice, however it is not available to everyone.  Grocery store pork sausage is just as good (and equally nutritious, but that’s a discussion for another post)!  I am partial to the Tennessee Pride brand, but whatever you have at your local store will work just fine!   

Know that you know all about this sausage and potato soup, let’s talk about what you will need to make it! 

Ingredients 

• 2 Tbsp. Bacon Grease (or Butter)
• 1 lb. Ground Pork Sausage
• 1 Large Onion
• 1 Tbsp. Minced Garlic
• 1 Tbsp. Oregano
• 6 cups Chicken Broth
• 2 cups Diced Potatoes
• 1 1/2 cups Heavy Cream

directions

1. Set the Instant Pot to the Sauté setting.
2. Melt the bacon grease (or butter).
3. Add the sausage and brown, stirring occasionally.
4. Add the onions and cook until translucent.  Follow with the garlic and oregano and stir.
5. Add broth, scraping the bottom of the pan, followed by potatoes.
6. Cancel Sauté mode and set to high pressure (or soup mode if your appliance supports this). 
7. Cook for ten minutes, followed by a ten minute NPR (Natural Pressure Release).  After ten minutes, complete with a Quick Pressure Release to get rid of any excess steam.
8. When the pin drops, remove the lid and stir in the heavy cream.  Serve and enjoy!

Notes:

A great way to spice up this soup is to add in some kale or spinach.  Simply throw in your kale or spinach after adding the heavy cream and put the lid back on the Instant Pot for ten minutes.  This will allow the leaves to wilt.  So yummy, and a great way to sneak in some veggies!