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.

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
- 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.
- Deglaze the pot: Pour in the broth and scrape bottom of pot so that nothing is sticking.
- Add ingredients: Add in the potatoes, a few twists of fresh cracked pepper, smoked paprika, tomato sauce and kale.
- 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.
- Temper the cream: Pour a cup of the hot soup into the cream and then pour the mixture into the pot.
- 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.

More Instant Pot Soups You’ll Love…
Instant Pot Tuscan Tortellini Soup
Instant Pot Tuscan Tortellini Soup is a creamy tomato based soup with white beans, tortellini, spinach and tender bites of chicken. Take one bite of this soup and you’ll quickly agree that this soup rocks the house.
Slow Cooker Tortellini Soup with Parmesan, Chicken Sausage and Mushrooms
This soup needs to make its place on your menu this week. My husband said “this is maybe the best soup I’ve ever had!” It’s slightly creamy (but doesn’t go overboard with dairy) and has amazing flavor thanks to the chicken sausage. It also has a nice pop of color from the chopped spinach.
Crazy Easy Soup
This Instant Pot or Crockpot lasagna soup is crazy easy! No chopping. No thickening. Just browning of some meat and you’re on your way. Besides the fact that it’s easy to make it tastes so good!
Instant Pot Smoky Mountain Soup
A soup with shredded pork and vegetables in a sweet and savory broth.
Did you know you can filter the recipes on my website to search by meat type, IP or Crockpot, low carb, gluten free, etc.? Use the filter to find exactly what you are looking for.


Instant Pot Smoky Sausage and Potato Soup
- Prep Time: 20 minutes
- Cook Time: 4 minutes (plus 5 minute NPR)
- Total Time: 24 minutes
- Yield: 4–6 servings 1x
Description
A simple and flavorful soup with smoked paprika, smoked sausage, potatoes, kale, onions and garlic. This will quickly become your favorite soup!
Ingredients
- 1 Tbsp olive oil
- 1 medium onion, diced
- 1 (12 oz) package beef smoked sausage, halved and sliced
- 1 Tbsp minced garlic
- 4 cups chicken broth
- 1 pound Russet potatoes, peeled and cut into cubes
- Fresh cracked pepper
- 1 tsp smoked paprika
- 1 (8 oz) can tomato sauce
- 2 large kale leaves, stem removed and chopped
- 1/4 cup heavy cream
Instructions
Instant Pot Instructions:
- 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.
- Pour in the broth and scrape bottom of pot so that nothing is sticking.
- Add in the potatoes, a few twists of fresh cracked pepper, smoked paprika, tomato sauce and kale.
- 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.
- Pour a cup of the hot soup into the cream and then pour the mixture into the pot.
- Ladle into bowls and serve.
Slow Cooker Instructions:
- Heat a pan over medium high heat. 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. Add the mixture to the slow cooker.
- Add in the broth, potatoes, a few twists of fresh cracked pepper, smoked paprika, tomato sauce and kale.
- Cover and cook on low for 6 hours or on high for 3 hours.
- Pour a cup of the hot soup into the cream and then pour the mixture into the pot.
- Ladle into bowls and serve.
- Category: Soup
- Method: Instant Pot or Slow Cooker

*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.
It was tasty. I added less potatoes and added a carrot and some fresh mushrooms. It was good with parmesan toast on the side.
★★★★★
Love the idea of mushrooms!
“Very good” soup according to my husband. Quick and easy to make. Followed the recipe except we used Aidells all natural Italian style smoked chicken sausage. Makes a lot. Will be having it tomorrow for lunch and again another day. Thanks Karen! We know we can always count on you for a delicious meal.
★★★★★
So glad you both liked it!
Terry, I’m extremely lactose intolerant and can safely consume lactose-free dairy products by Green Valley and Organic Valley. Green Valley makes cottage cheese, cream cheese, sour cream and yogurt. Organic Valley specializes in milk, 1/2 and I believe whipping cream as well.
this looks soooo good. We are lactose intolerant and have yet to find a decent substitute for heavy cream, half & half, etc. Sometimes full fat coconut milk works -sometime- but not always. ANY help for you or any of your followers would be fabulous!
Thanks to Linda it looks like there are some good options!