Instant Pot Smoky Sausage, Potato and Kale Soup

Instant Pot Smoky Sausage, Potato and Kale Soup–a simple and flavorful soup with smoked paprika, smoked sausage, potatoes, kale, onions and garlic. This will quickly become your favorite soup!

This recipe can be made in the slow cooker or the Instant Pot. Both instructions are listed in the recipe card below.

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Instant Pot Smoky Sausage, Potato and Kale Soup

I might have to rename this soup “no leftover soup” because I guarantee that your family will greedily eat this soup until it is gone. It has SO MUCH flavor. I was shocked because I didn’t add any seasonings besides smoked paprika. The smoked sausage and the smoked paprika flavor the soup so nicely. Don’t make the mistake of using regular paprika. The smoked paprika* is what you need and want for this recipe. I will definitely be making this soup again for my family as well as making it for company, or for someone who is sick, or for a potluck, or for someone who had a baby, or for the stranger on the street, etc!!! I want everyone to experience the awesomeness of this soup. Haha!!

Ingredients/Substitution Ideas

• Olive oil–or another type of oil like canola or vegetable
• Onion–or shallot
• Beef smoked sausage–or pork or turkey smoked sausage, andouille sausage or kielbasa
• Minced garlic
• Chicken broth–or water and 4 teaspoons of Better than Bouillon Chicken Base
• Russet potatoes–or red potatoes
• Fresh cracked pepper–if you don’t have a pepper grinder* it’s the best and used daily in my house.
• Smoked paprika–it is very important that you use smoked paprika and not regular paprika
• Tomato sauce
• Kale
• Heavy cream–or half and half or evaporated milk

Steps

1. Fry the sausage and onions: Turn Instant Pot to saute setting. When display says HOT add in the oil and swirl around. Add in the smoked sausage and onions. Fry for about 4 minutes. Add in the garlic and toss for 30 seconds. 
2. Deglaze the pot: Pour in the broth and scrape bottom of pot so that nothing is sticking. 
3. Add ingredients: Add in the potatoes, a few twists of fresh cracked pepper, smoked paprika, tomato sauce and kale.
4. Pressure cook: Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the soup button to 4 minutes. When time is up let pot sit for 5 minutes and then move valve to venting. Remove the lid.
5. Temper the cream: Pour a cup of the hot soup into the cream and then pour the mixture into the pot. 
6. Serve: Ladle into bowls and serve with crusty bread or breadsticks.

Notes/Tips

• Serve with french bread or breadsticks.
• I used my 6 quart Instant Pot*. You can also make this in a 3 or 8 quart pot.
• You can double this recipe in a 6 or 8 quart pot. If you double the recipe then reduce the pressure cooking time to 2 minutes.
• If you like a less cooked kale then add it in AFTER the pressure cooking time is over. Both ways are good in my opinion.
• I like to buy spices at Winco in the bulk section. They are much cheaper and then I put them in my own jars*. They have smoked paprika.
• Store leftovers in an airtight container* in the refrigerator for up to 5 days.
• Other recipes you can make with kale are Instant Pot Parmesan Sausage Kale Soup and Instant Pot Knock Your Socks Off Soup.
• Recipe adapted from the Daley Plate.

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More Instant Pot Soups You’ll Love…

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*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.