Prep Time: 5-8 min.
Cooking Time: 12 min.
Number of Servings: 2-3
Ingredients:
1 small yellow onion, finely chopped
½ pound Italian sausages
1 large russet potato, washed and sliced
3 cups chicken broth
¼ cup heavy cream
1 tablespoon olive oil
2 cloves garlic, minced
Pepper and salt as needed
Directions:

  1. Take your 3-Quart Instant Pot; open the top lid. Plug it and turn it on.
  2. Press “SAUTÉ” setting and the pot will start heating up.
  3. In the cooking pot area, add the oil, garlic, and onions. Cook until starts
    becoming translucent and softened for 3 minutes. Stir in between.
  4. Stir in the sausage and cook for an extra 3 minutes.
  5. Mix the potato, broth, a pinch black pepper and salt.
  6. Close the top lid and seal its valve.
  7. Press “MANUAL” setting. Adjust cooking time to 6 minutes.
  8. Allow the recipe to cook for the set cooking time.
  9. After the set cooking time ends, press “CANCEL” and then press “QPR
    (Quick Pressure Release)”.
  10. Instant Pot will quickly release the pressure.
  11. Open the top lid, add the cooked recipe mix in serving bowls.
  12. Serve and enjoy!
    Nutritional Values (Per Serving):
    Calories – 623
    Fat – 41g
    Carbohydrates – 48.5g
    Fiber – 14g
    Protein – 42.5g