It’s a cold January day and I’m changing things up a bit. This month I’m updating blog photos, changing my Instagram name, and cooking a lot more. I’m planning to post more in 2019 and I’d love your input on what you’d like to see more of. So please leave me your thoughts in the comment section or shoot me an email.
Instantpot Sausage & Potato Soup
It’s no secret I love my instantpot! I use it weekly and give them as gifts. Today I talked through my recipe in my Instagram story explaining the settings I use as I prepared the following recipe. While I did share my tips I strongly recommend you read the instantpot manual for detailed information and instructions. Now on to the soup of the day 🥣
• 1 onion chopped
• 2 garlic cloves pressed
• 1 Tablespoon olive oil
• 1 pound Spicy Sausage (I use chicken sausage)
• 8 cups chicken stock/broth
• 8 medium potatoes cut into 1/2 inch cubes
• 1 bag frozen spinach (24oz)
• 2 cups yogurt (or sour cream)
• 2 -3teaspoons kosher salt
• 2 -3teaspoons pepper
• 2 teaspoons cumin
• 2 teaspoons basil
• 2 teaspoons thyme
• 1 teaspoon cayenne pepper
Plug in Instant pot and select sauté.
Add olive oil then sauté onions. After three minutes add sausage. Once sausage is no longer pink press garlic gloves. Next add chicken broth then potatoes, salt, pepper.
Turn instantpot off/cancel. Then place lid on. Make sure vent on top is pointing to “Sealing” (reference your instantpot manual). Then select soup. It should automatically set for 30 minutes on high. It will read ON until it reaches the proper temperature- then it will start at 30 minutes and count down to zero.
After the time is up you can leave it to naturally release the steam or manually release (reference your instantpot manual).
Once you’ve removed the lid (after pressure is released) stir in spinach, yogurt, additional seasonings then replace lid. Set on slow cook to keep warm until ready to serve.