Instructions

• Brown the ground pork sausage in your pressure cooker pot over medium heat until nicely colored. Remove and set aside.
• Add butter to the pot, then sauté the diced onion, celery, and carrot until tender, about 5 to 7 minutes.
  2 tablespoons unsalted butter, 1 medium yellow onion, 3 ribs celery, 1 large carrot
• Add minced garlic, Cajun seasoning, and cayenne pepper and cook for 2 minutes to release the flavors.
  2 teaspoons garlic, 2 teaspoons Cajun seasoning, 0.5 teaspoon cayenne pepper
• Add sliced andouille sausage and cook until browned, about 3 to 4 minutes.
  1 ring (13.5 ounces) andouille sausage
• Add peeled and cubed russet potatoes and pour the chicken broth until potatoes are just covered.
  2 pounds russet potatoes, 4 cups chicken broth
• Seal the pressure cooker lid with the sealing ring and bring to high pressure. Cook for 10 minutes and then do a quick release.
• Use an immersion blender to puree part of the soup for creamy texture while leaving some chunks.
• Stir the browned ground pork back into the pot, add heavy cream and shredded cheddar cheese, season with salt and pepper, and stir until cheese is melted and everything is heated through.
  0.5 cup heavy cream, 1 cup mild cheddar cheese, to taste salt and pepper
• Garnish with chopped parsley before serving warm.
  to taste parsley