Cajun Potato Soup in Your Pressure Cooker
Cajun Potato Soup is a hearty and comforting dish made with andouille sausage, tender potatoes, and bold Cajun spices all simmered in rich broth with cream and cheddar for a filling bowl full of southern flavor.
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- 1 tablespoon vegetable oil
- 1 ring andouille sausage 13.5 ounces, sliced into ¼-inch rounds
- 1 large onion diced (about 1 cup)
- 0.5 cup celery diced, about 1 rib
- 0.5 red bell pepper seeded and diced
- 2 teaspoons garlic minced
- 1 teaspoon Cajun seasoning
- 0.5 teaspoon kosher salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon paprika
- 0.25 teaspoon cayenne pepper
- 4 cups chicken broth
- 4 large russet potatoes peeled and cubed
- 0.5 cup heavy whipping cream
- 1 cup mild cheddar cheese shredded
- parsley chopped for garnish
Instructions
Instructions
- Heat vegetable oil in the cooker’s pot using the sauté setting.
- Add andouille sausage slices and cook until browned, about 5–7 minutes. Remove and set aside.
- Add diced onion, celery, and red bell pepper. Cook for about 5 minutes until softened.
- Stir in garlic, Cajun seasoning, salt, black pepper, and paprika. Cook for 1 minute.
- Add sausage back to the pot and mix well.
- Add diced potatoes and pour in chicken broth to cover. Seal lid and cook on high pressure for 10 minutes.
- Quick-release pressure. Optionally mash or blend some of the potatoes for desired consistency.
- Stir in heavy cream. Simmer on sauté for 5 minutes until slightly thickened.
- Top with shredded cheddar cheese and chopped parsley. Serve hot.
Notes
Store leftovers in airtight containers for up to 4 days. For freezing, leave headroom and thaw in fridge before reheating.