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The most Creamy and Easy Instant Pot Potato Soup

This is a family recipe that has been adapted to be cooked in the Instant Pot. It is super creamy and tastes amazing.

Prep Time 10 minutes
Cook Time 15 minutes
Servings 8 servings

Ingredients

  • 6-8 medium Potatoes (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

Instructions

  1. Chop the potatoes, carrots, celery and onion

  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!