Potato and Brussels Soup: Pressure Cooker Style with Rachel Kim
This hearty Potato and Brussels Soup blends smoked sausage, tender potatoes, and earthy Brussels sprouts into a rich broth all sealed and perfected in the pressure cooker.
Equipment
- 1 Pressure cooker for entire cooking process
Ingredients
Main ingredients
- 1 pound Smoked sausage sliced
- 1 tablespoon Olive oil
- 1 Medium onion diced
- 3 cloves Garlic minced
- 4 cups Chicken stock
- 3 Russet potatoes peeled and diced
- 2 cups Brussels sprouts trimmed and halved
- ½ teaspoon Dried thyme
- ½ teaspoon Black pepper
- Pinch Salt to taste
Instructions
Instructions
- Heat olive oil in the pressure cooker over medium heat until sizzling.
- Add sliced sausage and brown about 5 minutes until crust forms.
- Stir in diced onion and cook for about 3 minutes until translucent.
- Add minced garlic and cook for 1 more minute.
- Pour in chicken stock and bring to a boil.
- Add potatoes, Brussels sprouts, thyme, and black pepper. Stir to combine.
- Seal pressure cooker, cook on high pressure for 8 minutes. Use slow release method.
- Open lid, stir, check tenderness. If needed, simmer a few minutes more. Season with salt and serve hot.
Notes
Refrigerate leftovers for 3-4 days or freeze for longer. Reheat on stove or microwave. Add broth if soup thickens after storage.