Instant Pot® Spicy Potato Soup

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!

• Preparation Time: 20 mins
• Cooking Time: 25 mins
• Total Time: 45 mins
• Calories: 619 Calories

Ingredients

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

Recipe Instructions

Step 1

Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.

Step 2

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.

Step 3

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.

Step 4

Serve with Mexican cheese sprinkled over top.