So onto the recipe. This is seriously so easy to make and only takes a little prep! First you need to brown the sausage. I use the saute feature on the Instant Pot and this is done in about 5 minutes.
While the meat is sauteing, slice up your potatoes and use a food processor to chop the carrots, celery and onions. You can also do these by hand or keep them in larger pieces. My kids just do not like to eat them unless I finely chop them. The soup tastes great either way.
Once that is done, add the chicken broth and spices and stir together. Make sure to bring the meat up from the bottom of the pan and to really get a good mix together.
Add the cream of mushroom soup. I prefer to use the condensed version to making my own simply because of time. It will taste good regardless if you make your own or if you use the condensed version.
Mix it all together, set the Instant Pot to 15 minutes on medium and seal. Let the soup cook and allow it a 5 minute natural pressure release then quick release.
Add the heavy whipping cream before serving. Do this slowly and stir as you are adding it. Serve topped with cheese or without. My kids will eat bowls and bowls of this. This recipe makes enough to serve about 8 adults, so we can make it and have enough for 2 meals. It also freezes very well and reheats great!
- 6-8 Potatoes ( medium russets or yukon gold)
- 1 Pint Heavy Whipping Cream
- 1/2 cup Carrots (chopped)
- 1/2 cup Celery (chopped)
- 1/2 medium Onion (white or yellow)
- 1 tsp salt
- 1 tsp pepper
- 1/2 tsp celery salt
- 1 can Cream of Mushroom Condensed Soup
- 32 oz Chicken Broth
- 16 oz Breakfast Sausage
2. Set the Instant Pot to Saute and add the ground breakfast sausage. Saute until cooked thoroughly. Once done, set the pot to warm/off until you are ready to cook the soup.
3. Add the chopped potatoes, carrots, celery and onion to the Instant Pot with the meat.
4. Add the salt, pepper & celery salt
5. Pour in the chicken broth and mix everything well.
6. Mix in the cream of mushroom soup
7. Seal the pot and press manual, set the timer for 15 minutes on medium pressure and allow the soup to cook. Let it have a 5 minutes natural pressure release and then do a quick release.
8. Slowly stir in the heavy whipping cream
9. Garnish and serve!
Prep time: 10 mins Cook time: 15 mins Total time: 25 mins Yield: 8 servings
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