- 1 tablespoon canola oil
- 1 ring (13.5 ounces) or 3 links andouille sausage, sliced into ¼-inch rounds
- 1 large onion, diced
- ½ cup diced celery root
- ½ cup fire roasted green chiles
- 2 teaspoons garlic, minced
- 1 teaspoon Cajun seasoning
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika
- ¼ teaspoon cayenne pepper
- 4 cups chicken broth
- 4 large russet potatoes, cubed
- ¼ cup half and half or heavy whipping cream
To the pot of your Instant Pot, add the oil. Set to the sauté setting and, once hot, add the sausage and cook, stirring occasionally until browned, about 3-4 minutes.
To the same pot with the sausage, add the onion, celery root, and fire roasted chiles. Cook until softened, about 5-8 minutes. Add the garlic and cook for 1 more minutes.
To the pot, add the Cajun seasoning, salt, pepper, smoked paprika, cayenne pepper, chicken broth, and potatoes. Place the lid on the Instant Pot in the sealing position and set it to cook on high pressure for 20 minutes. Allow the Instant Pot to naturally release the pressure for 10 minutes before releasing any remaining pressure and removing the lid.
Add the half and half or heavy cream; stir. Let the soup warm for an additional 5 minutes, or until everything is heated through. Serve warm.
- Yields: 6-8 servings
- Preparation Time: 40 minutes