Hi, friends! This recipe was a QUICK pull together of items we had leftover in our fridge, and wouldn’t you know it! It is probably the best soup we’ve made in a while. Luckily, I remembered to jot down what I used so I could share it with all of you! I hope you enjoy this recipe and let me know if you add any different leftovers to it! I’m always anxious to try different versions of food we love!
Pressure Cooker Cheesy Sausage Potato Soup
This soup will be a perfect way to warm up your cool nights! Simple, quick, and yummy!
- 3 cups Leftover Instant Mashed Potatoes If very thick, add chicken broth until thin prior to adding them to the recipe.
- 1/2 package Leftover Cooked & Crumbled Sausage Patties
- 1.5 Tbsp Leftover Bacon Grease
- 5 1 inch cubes Velveeta Cheese
- 1 Medium Diced Onion
- 4 Diced Carrots
- 3 Medium Cubed Potatoes
- 30 oz Chicken Broth
Use pressure cooker: Hit the Sear button or put it on High & Saute onions and Bacon Grease together until soft and translucent.
Add your chicken broth, 3 Medium Cubed Potatoes, 4 Diced Carrots, & the Leftover Crumbled Sausage to the pot & give it a quick stir.
Close the lid & press the Chicken button. Then, set the timer for 12 minutes & let cook.
Once pressure is released, open your pressure cooker and add in the Leftover Instant Mashed Potatoes & Velveeta cheese, stirring until all mixed thoroughly.
Close pressure cooker and press the Keep Warm button. Let this cook for another 8 minutes (or until cheese is completely melted and soup is warm enough for you).
Serve & Enjoy!
Thanks for checking out this recipe! If you want more, follow >this link< to view all of my yummy creations! Feel free to Pin or share it with your friends on any of your social media! I greatly appreciate it! 🙂