How to Make Instant Pot Spicy Potato Soup - A Step-by-Step Guide

If you're looking for a hearty and comforting soup that will warm you up on a cold day, then look no further than this Instant Pot Spicy Potato Soup. This delicious and easy-to-make soup is perfect for a quick weeknight dinner or for meal prepping for the week ahead. Packed with bold flavors and just the right amount of spice, this soup will quickly become a favorite in your meal rotation.

This soup is made using the Instant Pot, which makes the cooking process quick and hassle-free. ...

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Ingredients

  • 2 teaspoons olive oil
  • 1 pound bulk hot Italian pork sausage
  • ½ medium onion, diced
  • 1 tablespoon minced garlic
  • salt and ground black pepper to taste
  • 2 large potatoes, chopped
  • 4 medium sweet peppers, chopped
  • ½ cup finely chopped pepperoncini
  • 2 (10.5 ounce) cans condensed cream of chicken soup
  • 1 (15 ounce) can whole kernel corn, drained
  • 1 (14.5 ounce) can green beans, drained
  • 1 (8 ounce) package chopped kale
  • 2 cups milk
  • 1 pinch chili-lime seasoning (such as Tajin®)
  • 1 cup shredded Mexican cheese blend

Information

  • Prep Time: 20 mins
  • Cook Time: 25 mins
  • Additional Time: 5 mins
  • Total Time: 50 mins
  • Servings: 6

  • Turn on a multi-functional pressure cooker (such as Instant Pot), add oil, and select Saute function. Add sausage to the hot pot; cook and stir until browned and crumbly, 5 to 7 minutes. Add onion, garlic, salt, and pepper and cook until fragrant, about 30 seconds. Cancel Saute function and drain grease.
  • Add potatoes, sweet peppers, onion, and pepperoncini to the pot. Add condensed soup, corn, green beans, and kale, then pour in milk. Season with chili-lime seasoning, salt, and pepper and stir to combine. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
  • Serve with Mexican cheese sprinkled over top.
  • Nutrition

    619 cal.

    • Total Fat: 31g
    • Saturated Fat: 13g
    • Cholesterol: 77mg
    • Sodium: 2177mg
    • Total Carbohydrate: 61g
    • Dietary Fiber: 8g
    • Total Sugars: 12g
    • Protein: 28g
    • Vitamin C: 177mg
    • Calcium: 373mg
    • Iron: 5mg
    • Potassium: 1390mg