Cajun Potato Soup in Your Pressure Cooker
Cajun Potato Soup is made with andouille sausage, potatoes, vegetables, and a blend of Cajun spices, enriched with heavy cream and cheddar cheese for a spicy, creamy, and comforting soup! It's perfect for those looking to satisfy their taste buds with a zesty Cajun twist on a classic potato soup.
Equipment
- 1 Pressure cooker
Ingredients
Main ingredients
- 1 tablespoon vegetable oil
- 1 ring (13.5 ounces) andouille sausage sliced into ¼-inch rounds
- 1 large onion diced (about 1 cup)
- ½ cup diced celery (about 1 rib)
- ½ red bell pepper seeded and diced
- 2 teaspoons garlic minced
- 1 teaspoon Cajun seasoning
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- ¼ teaspoon cayenne pepper
- 4 cups (960 g) chicken broth
- 4 large russet potatoes peeled and cubed
- ½ cup heavy whipping cream
- 1 cup mild cheddar cheese shredded
- parsley chopped for garnish
Instructions
Instructions
- Heat vegetable oil in your pressure cooker pot over medium heat until shimmering.
- Add the sliced andouille sausage. Cook 5 minutes, stirring till it’s browned and smelling amazing.
- Next stir in onion, celery, and red bell pepper. Let those cook about 5 minutes until they soften up nice.
- Toss in minced garlic, Cajun seasoning, kosher salt, black pepper, paprika, and cayenne pepper. Stir well and cook about 1 minute to let those spices wake up.
- Pour in 4 cups of chicken broth so everything is just covered. Scrape the bottom good to avoid burn warnings.
- Add the peeled and cubed potatoes. Close lid and seal your pressure cooker valve.
- Set pressure cooker to high and cook for 10 minutes. Once done, use quick release to let out the steam with that familiar valve hiss.
- Open the pot and stir in heavy cream and shredded cheddar cheese till melted and creamy. Taste and adjust seasoning if needed. Garnish with fresh parsley and serve hot.
Notes
Serve warm with garnish of fresh parsley.