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Easy Instant Pot Potato Sausage Kale Soup

Delicious Easy Instant Pot Potato Sausage Kale Soup recipe with step-by-step instructions.
Print Recipe
Prep Time 1 hour 35 minutes
Cook Time 3 hours 5 minutes
Total Time 4 hours 42 minutes
Servings 6 servings
Calories 1400 kcal

Ingredients
  

  • 1 tbsp olive oil
  • 1 large onion (diced into 1/2-inch pieces)
  • 12 oz smoked sausage (I prefer Johnsonville Italian style)
  • 1.5 tbsp minced garlic
  • 5 cups chicken broth (I always use Swanson for the best base layer)
  • 1.25 lb potatoes (peeled and cut into 1-inch chunks)
  • 1/2 tsp black pepper
  • 1.5 tsp smoked paprika
  • 8 oz tomato sauce
  • 3 large kale leaves (stems removed and torn into bite-sized pieces)
  • 2.5 oz heavy cream

Instructions
 

  • Dice the onion into 1/2-inch pieces, peel and cut potatoes into 1-inch chunks, remove kale stems and tear leaves into bite-sized pieces, and slice the smoked sausage into 1/4-inch rounds. Having everything prepped before you start cooking ensures the Instant Pot cooking process moves smoothly without interruption.
  • Set your Instant Pot to sauté mode and heat the olive oil until shimmering. Add the sliced sausage and diced onion, cooking for about 4 minutes, stirring occasionally, until the sausage develops some color and the onions begin to soften. This browning creates a flavorful base that builds depth into the entire soup.
  • Add the minced garlic to the pot and cook for 30 seconds, stirring constantly, until fragrant. Pour in the chicken broth and use a wooden spoon to scrape the bottom of the pot, loosening all the browned bits—this is called deglazing and transfers all that flavorful caramelization into your broth.
  • Stir in the potato chunks from Step 1, black pepper, smoked paprika, tomato sauce, and torn kale. I like to add the kale now so it cooks down fully and infuses the broth with its earthy flavor rather than adding it at the end. Stir everything together to combine the seasonings evenly throughout the pot.
  • Close the Instant Pot lid and ensure the pressure valve is set to 'Seal.' Set the pot to high pressure for 4 minutes. Once the cycle completes, let the pressure release naturally for 5 minutes before carefully turning the valve to 'Venting' to release any remaining steam. Natural pressure release helps keep the potatoes intact rather than turning them to mush.
  • Using a ladle, carefully scoop 1 cup of the hot broth from the pot and whisk it together with the heavy cream in a separate bowl—this tempers the cream so it won't curdle when added to the hot soup. Pour the cream mixture back into the pot and stir gently to combine. The result is a rich, silky soup with a beautiful subtle creaminess that doesn't overpower the other flavors.
  • Ladle the soup into bowls and serve hot. The potatoes should be tender, the kale will have infused the broth, and the sausage will have released all its smoky flavor throughout the dish.