INSTANT POT® SPICY POTATO SOUP

Instant Pot® Spicy Potato Soup image

I just made this up on the fly. It has just a bit of a zing but is not anywhere near painful. Measurements are approximated since I was just making it up as I went. Please feel free to leave feedback. Hope you enjoy!

Provided by Holly G Newton

Time 50m

Yield 6

Number Of Ingredients 15

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Ingredients

2 teaspoons olive oil
1 pound bulk hot Italian pork sausage
½ medium onion, diced
1 tablespoon minced garlic
salt and ground black pepper to taste
2 large potatoes, chopped
4 medium sweet peppers, chopped
½ cup finely chopped pepperoncini
2 (10.5 ounce) cans condensed cream of chicken soup
1 (15 ounce) can whole kernel corn, drained
1 (14.5 ounce) can green beans, drained
1 (8 ounce) package chopped kale
2 cups milk
1 pinch chili-lime seasoning (such as Tajin®)
1 cup shredded Mexican cheese blend

Steps:

Turn on a multi-functional pressure cooker (such as Instant Pot®), add oil, and select Saute function. Add sausage to the hot pot; cook and stir until browned and crumbly, 5 to 7 minutes. Add onion, garlic, salt, and pepper and cook until fragrant, about 30 seconds. Cancel Saute function and drain grease.
Add potatoes, sweet peppers, onion, and pepperoncini to the pot. Add condensed soup, corn, green beans, and kale, then pour in milk. Season with chili-lime seasoning, salt, and pepper and stir to combine. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
Serve with Mexican cheese sprinkled over top.

Nutrition Facts : Calories 619 calories, Carbohydrate 60.6 g, Cholesterol 76.7 mg, Fat 31 g, Fiber 8.3 g, Protein 28 g, SaturatedFat 12.9 g, Sodium 2176.6 mg, Sugar 11.6 g