- 14 oz Kielbasa Sausage **340 gms. Dice into half moons.
- 3 cups potatoes **russet or Yukon gold or yellow potatoes peeled & diced into ½ inch cubes.
- 1 cup onion **roughly chopped.
- 1 cup celery **roughly chopped.
- 1 cup carrots **diced into small squares.
- 1.5 tbsp garlic **minced.
- 1 tbsp butter
- 2 tbsp Oil **extra light or light olive oil or avocado oil.
- Salt (to taste) **add according to your own personal taste preference.
Dairy
- ¾ cup Heavy Whipping Cream **warm.
- 2 cups cheddar cheese **sharp cheddar cheese.
Liquid
- 3.5 cups Water **warm.
- 1 tbsp Better Than Bouillon **stirred well into the warm water to form an instant homemade chicken stock.
Thickener
- 3 tbsp Cornstarch **stirred into 3 tbsp water to form a slurry.
Brown Sausage
Set the instant pot on SAUTE mode set on HIGH heat. Add butter & allow them to become moderately hot. Next, gently release the diced Kielbasa and allow them to brown well from both sides. Stir them from time to time to flip sides. Once done, keep aside a few browned sausage pieces in a bowl. You can use them later to garnish the soup.
Sauté aromatics & veggies
Add the chopped onion, celery, carrots and garlic into the instant pot and sauté for 1 min. Now, add the salt (according to your own personal taste preference) and all the seasonings mentioned above in the "seasonings" section of the Ingredients list. Sauté for 30 secs. Than, add the peeled & diced potatoes and sauté for 30 secs. Cancel the Sauté mode.
Pressure cook
Secure the lid of the instant pot, seal the valve and PRESSURE COOK on HIGH for just 6 mins. Once the cooking cycle is over the instant pot will begin to beep. Wait for 10 mins natural pressure release. Than, release the rest of the pressure manually by turning the valve from the sealing to the venting position. Once the floating metal valve on top of the lid drops, open the lid carefully. Mash a few cooked potatoes with the back of your ladle. This will help thicken the soup. Cancel the pressure cook mode.
Add dairy
Add luke warm or warm heavy whipping cream into the instant pot. Stir to mix well. Add ½ the amount of grated cheddar cheese. Stir briskly until the cheese completely melts and incorporates into the soup. Add the rest of the grated cheddar cheese and stir briskly until the cheese completely melts. At this stage, turn on the sauté mode and set it on low heat.
Add thickener
Now, add the cornstarch slurry (**Read NOTES below) and stir to mix well. The low heat (sauté mode, low heat setting) will help thicken the soup. Stir often to prevent the soup from sticking to the bottom. Once, the soup is thickened turn off the instant pot and serve the potato kielbasa soup garnished with browned sausage pieces and freshly chopped parsley (optional). Enjoy!
- How to make cornstarch slurry: Add equal amount of cornstarch and water. Stir well to form a slurry.
- Kielbasa: "Kielbasa" in Polish means sausage. You can add any smoked polish sausage of your choice, like - pork or turkey kielbasa.
- Spicy version: For slight kick you can add red pepper flakes along with the other seasonings. You can also add some hot sauce after adding the stock. This will make the kielbasa potato soup spicy.
Calorific details are provided by a third party application & are to be used as indicative figures only. If you are on a specific diet please do use your own nutritional calculator.
Calories: 435kcal | Carbohydrates: 30g | Protein: 13g | Fat: 30g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 76mg | Sodium: 313mg | Potassium: 671mg | Fiber: 4g | Sugar: 4g | Vitamin A: 4681IU | Vitamin C: 25mg | Calcium: 329mg | Iron: 1mg