There’s nothing better than a soul-warming bowl of soup, especially one that’s ready in a flash. This Instant Pot Sausage and Vegetable Soup is my absolute favorite for busy weeknights when I’m craving something hearty, healthy, and comforting. It’s loaded with a rainbow of nutritious vegetables and savory sausage, all simmered in a beautifully seasoned broth. The best part? The Instant Pot does all the work, melding the flavors together perfectly in just 30 minutes. It’s a true one-pot wonder that your whole family will love!
Ingredients
• What You’ll Need
• 2 tbsp (30 ml) Olive Oil
• 1½ lbs (680g) Ground Pork Sausage, cooked and crumbled
• 1 large Sweet Potato, diced
• 1 cup (128g) Carrots, diced
• 2 stalks Celery, diced
• 2 medium Zucchini, diced
• 2 medium Shallots, diced
• 2 cloves Garlic, minced
• 28 oz (approx. 3.5 cups or 800ml) Chicken Broth
• 28 oz (800g) Canned Diced Tomatoes, undrained
• 1 cup (30g) Fresh Spinach, chopped
• 2 Bay Leaves
• 2 tsp Dried Oregano
• 1 tsp Dried Basil
• 1 tsp Dried Parsley
• ½ tsp Cayenne Pepper
• ½ tsp Salt
• 1 tsp Ground Black Pepper
Instructions
1. Step-by-Step
2. Load the Pot: Pour the olive oil into your Instant Pot liner. Add the cooked sausage, sweet potato, carrots, celery, zucchini, shallots, garlic, chicken broth, diced tomatoes, bay leaves, and all dried seasonings. Stir everything well to combine.
3. Set and Forget: Lock the lid in place and ensure the steam release valve is set to the “Sealing” position. Select the “Soup” setting or manually program the pot to cook at High Pressure for 30 minutes.
4. Quick Release: Once the cooking cycle is complete, carefully perform a quick pressure release by switching the steam valve to “Venting.” Stand back to avoid the hot steam. Once the float valve drops, it’s safe to open the lid.
5. Wilt and Serve: Carefully remove and discard the bay leaves. Stir in the fresh spinach; the residual heat from the soup will wilt it perfectly in just 2-3 minutes. Ladle into bowls and serve immediately.
Nutritional Information
• (Per serving, based on 12 servings. This is an estimate and may vary.)
• Calories: 254 kcal
• Total Fat: 18g
• Net Carbs: 8g
• Protein: 11g
• Fiber: 2g
Pro Tips
• for the Best Soup
• For a deeper flavor, use the “Sauté” function to brown the sausage (if using raw) and soften the shallots and garlic in the olive oil before adding the other .
• Don’t be afraid to customize! Swap the sweet potato for butternut squash, or add other veggies like bell peppers or kale instead of spinach.
• For a creamy finish, stir in a splash of heavy cream or coconut milk after the spinach has wilted.
• This soup freezes beautifully. Allow it to cool completely, then store it in freezer-safe containers for up to 3 months for an easy meal later on.
FAQ
Q: Can I use different vegetables in this soup
A: Yes, this recipe is very customizable. You can easily swap the sweet potato for butternut squash, or add other vegetables like bell peppers or kale instead of spinach.
Q: How do I make this Instant Pot soup creamy
A: For a creamy finish, the recipe suggests stirring in a splash of heavy cream or coconut milk after the spinach has wilted, just before serving.
Q: Is this sausage and vegetable soup good for meal prep
A: Absolutely. This soup freezes beautifully. Allow it to cool completely, then store it in freezer-safe containers for up to 3 months for a quick and easy meal later on.
Q: Do I have to use pre-cooked sausage
A: No, you can use raw sausage. For a deeper flavor, use the Instant Pot’s ‘Sauté’ function to brown the raw sausage and soften the shallots and garlic before adding the other ingredients and pressure cooking.
