Craving a bowl of pure comfort that’s both incredibly delicious and ridiculously easy to make? Look no further! This Creamy Instant Pot Sausage and Mushroom Soup is the answer to your busy weeknight prayers. It’s a hearty, savory, and satisfying meal that tastes like it simmered for hours, but thanks to the magic of the Instant Pot, it comes together in a flash. Packed with savory ground sausage, crispy bacon, and earthy mushrooms, all swimming in a luscious, creamy broth, this low-carb soup is guaranteed to become a new family favorite.
Ingredients
• 4 cups / 960 ml Chicken Broth
• 2 cups / 480 ml Heavy Cream
• 2 cups / 150 g Sliced Mushrooms
• 2 cups / 450 g Cooked Ground Sausage
• 6 rashers / 85 g Fried and Crumbled Bacon
• 1 cup / 150 g Diced Daikon Radish
• ½ cup / 75 g Diced Onion
• ½ cup / 75 g Diced Red Bell Pepper
• ½ cup / 50 g Grated Parmesan Cheese
• 1 tbsp / 3 g Dried Parsley Leaves
• 1 tsp / 3 g Garlic Powder
• 1 tsp / 6 g Salt
• 1 tsp / 2 g Ground Black Pepper
• ½ tsp / 0.5 g Dried Thyme
Instructions
1. Directions
2. Combine all —chicken broth, heavy cream, mushrooms, cooked sausage, crumbled bacon, daikon radish, onion, red bell pepper, Parmesan cheese, and all seasonings—into the inner pot of your Instant Pot. Stir briefly to mix.
3. Secure the lid on the Instant Pot, ensuring the steam release valve is set to the ‘Sealing’ position.
4. Select the ‘Manual’ or ‘Pressure Cook’ setting and set the timer for 5 minutes at high pressure.
5. Once the cooking cycle is complete, carefully perform a quick release by moving the steam release valve to the ‘Venting’ position. Wait for the float valve to drop completely before opening the lid.
6. Stir the soup one last time, serve warm, and enjoy!
Nutritional Information
• (per serving)
• Calories: 316
• Total Fats: 33g
• Net Carbs: 3g
• Proteins: 14g
• Fibers: 1g
Pro Tips
• For a deeper flavor profile, use the ‘Sauté’ function to brown the sausage and soften the onions and mushrooms before adding the other and pressure cooking.
• If you prefer a thicker, chowder-like consistency, create a slurry with 1 teaspoon of xanthan gum and 1 tablespoon of olive oil and whisk it into the soup after pressure cooking.
• Stir in a few large handfuls of fresh spinach or kale at the end, after pressure cooking. The residual heat will wilt the greens perfectly.
• For a spicy kick, use hot ground sausage or add a pinch of red pepper flakes with the other seasonings.
• Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop, avoiding boiling to prevent the cream from separating.
FAQ
Q: Is this sausage and mushroom soup keto-friendly
A: Yes, this Creamy Instant Pot Sausage and Mushroom Soup is perfectly keto-friendly. With only 3g of net carbs per serving, it’s a delicious and satisfying low-carb meal packed with healthy fats and protein.
Q: What can I use instead of daikon radish
A: If you don’t have daikon radish, you can substitute it with other low-carb vegetables like chopped turnips, celery, or cauliflower florets to maintain the soup’s hearty texture without adding significant carbs.
Q: Can I make this soup on the stovetop instead of an Instant Pot
A: Absolutely. To make this on the stovetop, sauté the sausage, onions, and mushrooms in a large pot. Add the broth and seasonings and simmer for 20 minutes. Reduce the heat and stir in the heavy cream and Parmesan cheese at the end, heating gently without boiling.
Q: How can I make this soup thicker
A: For a thicker, chowder-like consistency, the pro tips suggest creating a slurry with 1 teaspoon of xanthan gum and 1 tablespoon of olive oil. Whisk this mixture into the soup after it has finished pressure cooking until it reaches your desired thickness.
