Instant Pot Cajun Potato Soup
Instant Pot Cajun Potato Soup is a hearty, flavorful dish that combines tender potatoes with a spicy kick from Cajun seasoning. It’s creamy, comforting, and filled with those warm, bold…
By Emily
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Reading time: 6 min
Instant Pot Cajun Potato Soup is a hearty, flavorful dish that combines tender potatoes with a spicy kick from Cajun seasoning. It’s creamy, comforting, and filled with those warm, bold flavors that make you feel right at home. The Instant Pot makes it a breeze to get everything cooked perfectly without spending hours in the kitchen.
I love making this soup when I want something cozy but still packed with a little zip. The Cajun spices give it a fun twist that’s different from your usual potato soup, and the Instant Pot helps all the flavors come together fast. I usually add a bit of chopped green onion and a sprinkle of cheese on top for an extra touch that everyone enjoys.
This soup is great for chilly days or anytime you want a satisfying meal without much fuss. I often serve it with some warm bread or a simple side salad, and it always feels like a special treat even though it’s so easy to make. If you’re looking for a quick, tasty soup with a little bit of spice, this one’s definitely a winner in my kitchen!
Key Ingredients & Substitutions
- Andouille sausage
- This smoked sausage is key for deep flavor and a little spice. If unavailable, kielbasa or smoked chorizo work well as substitutes.
- Potatoes
- Yukon Gold or Russet are great for creamy texture. Yukon Gold holds shape better, while Russet breaks down to make it thicker. Choose based on your texture preference.
- Cajun seasoning
- The heart of the spice here. Use store-bought or mix your own with paprika, cayenne, garlic powder, oregano, and thyme. Adjust the spice level to your taste.
- Heavy cream
- Adds richness and smoothness. For a lighter option, use half-and-half or coconut milk, though it will change the flavor slightly.
How Do I Get a Creamy and Chunky Potato Soup Texture?
The trick is partially blending the soup. Use an immersion blender to puree about half the soup right in the pot. Leave the rest in chunks to enjoy different textures.
- Blend carefully to avoid splashing hot soup.
- Remove some soup before blending if you want more control.
- This method thickens the soup naturally without extra flour or starch.
Adding the cream and sausage after blending keeps those flavors rich and intact for the best tasting soup.
Equipment You’ll Need
- Instant Pot – perfect for cooking the soup quickly and evenly without watching the stove.
- Immersion blender – lets you blend part of the soup right in the pot for that creamy, chunky texture.
- Wooden spoon – ideal for stirring the sausage and vegetables without scratching the pot.
- Chef’s knife – sharp and sturdy for chopping potatoes, onions, and green onions easily.
Flavor Variations & Add-Ins
- Swap andouille sausage for smoked turkey sausage for a lighter, leaner option that still adds flavor.
- Add diced bell peppers or celery with the onions for extra crunch and freshness.
- Stir in shredded cheddar or pepper jack cheese before serving for extra creaminess and a cheesy twist.
- Use coconut milk instead of heavy cream for a dairy-free version with a subtle, nutty taste.
How to Make Instant Pot Cajun Potato Soup
Ingredients You’ll Need:
- 1 tablespoon olive oil
- 1 pound smoked andouille sausage, sliced
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon Cajun seasoning (adjust to taste)
- ½ teaspoon smoked paprika
- ¼ teaspoon black pepper
- ½ teaspoon salt (adjust to taste)
- 4 cups potatoes, peeled and diced (Yukon Gold or Russet)
- 4 cups chicken broth (low sodium preferred)
- 1 cup heavy cream
- 3 green onions, sliced (plus extra for garnish)
- Optional garnish: additional Cajun seasoning or smoked paprika powder
How Much Time Will You Need?
This spicy, creamy soup takes about 10 minutes of prep time and 15 minutes to cook in the Instant Pot, with a few minutes extra for pressure release and finishing touches. In under 30 minutes, you’ll have a cozy bowl of Cajun potato soup ready to enjoy!
Step-by-Step Instructions:
1. Brown the Sausage:
Turn your Instant Pot to sauté mode and heat the olive oil. Add the sliced andouille sausage and cook for 3-4 minutes until brown and slightly crispy. Remove the sausage and set it aside for later.
2. Sauté Onion and Garlic:
In the same pot, add chopped onion and cook for 2-3 minutes until soft and translucent. Stir in minced garlic and cook for an extra 30 seconds until fragrant.
3. Add Spices:
Sprinkle the Cajun seasoning, smoked paprika, salt, and black pepper over the onions and garlic. Stir and cook for about 1 minute to let the spices release their flavors.
4. Cook Potatoes:
Add the diced potatoes and chicken broth to the pot, stirring to combine. Close the Instant Pot lid and make sure the valve is set to sealing. Set to manual high pressure for 8 minutes.
5. Release Pressure and Purée:
When cooking finishes, carefully quick release the pressure valve. Using an immersion blender, puree about half of the soup, leaving some potato chunks for a nice creamy yet chunky texture.
6. Finish and Serve:
Stir in the heavy cream, the browned sausage, and sliced green onions. Taste and adjust seasoning if needed. Let the soup warm for another 2-3 minutes on sauté mode, then serve hot. Garnish with extra green onions and a sprinkle of Cajun seasoning or smoked paprika for color and extra flavor.
Instant Pot Cajun Potato Soup — FAQ
Sausage prep, make-ahead timing, storage, and easy spice control.
Can I Use Frozen Sausage for This Soup?
Yes—just thaw it completely first. Thaw overnight in the fridge or use your microwave’s defrost setting. Pat dry before sautéing so it browns properly and cooks evenly.
Can I Make This Soup Ahead of Time?
Absolutely. Make the soup up to 2 days in advance and refrigerate in an airtight container. Reheat gently (stove or microwave), stirring occasionally. Add a splash of broth or cream if it’s thick after chilling.
How Should I Store Leftovers?
Store in an airtight container in the fridge for up to 3 days. For longer storage, freeze in freezer-safe containers for up to 2 months. Thaw overnight in the fridge before reheating.
Can I Adjust the Spice Level?
Yes. Start with less Cajun seasoning and smoked paprika for a milder soup, then add more to taste after cooking. You can also stir in a pinch of cayenne (hotter) or extra cream (milder) to fine-tune the heat.