Instant Pot Sausage & Potato Soup

Once Fall settles in, all I want is soup for dinner. Having an Instant Pot makes that a reality. Being able to put on the soup and walk away, while I do other chores or work, that is a huge timesaver.

Serve the soup with some crusty bread and you might be able to suffer through it being dark at 4:30 pm for a bit longer.

Instant Pot Sausage & Potato Soup


  • 1 Tbsp olive or avocado oil
  • 1 pound sausage*
  • 1 head garlic, peeled and minced
  • 1 large sweet onion, peeled and chopped finely
  • 1 tsp dried thyme
  • ½ tsp dried oregano
  • ½ tsp dried basil
  • 2 pounds russet potatoes, scrubbed and chopped
  • 6 cups chicken broth
  • 1 large bunch kale, stems removed and leaves finely chopped
  • 1 can evaporated whole milk or coconut milk


In a 6 or 8 quart Instant Pot, turn onto “saute” in the “more” setting. Add in oil and sausage, cooking, sitrring oftenm, until sizzling.

Add in onion and garlic, cook for 5 minutes, stirring often.

Sprinkle on herbs, add in potatoes and broth.

Turn off, put on lid and make sure vent is set properly.

Select “soup” setting, set time for 5 minutes.

Once done cooking, use quick-release venting.

With lid off, turn “saute” on, on “normal” setting. Stir in kale until wilted, about 2 minutes. Stir in milk, until heated through. Taste for seasoning, and serve.

Serves 8+.