Thick, creamy, and seriously comforting, this Instant Pot Cajun Potato Soup is packed with potatoes, smoked meat, sausage, and warming Cajun spices. It’s a simple one-pot dinner that starts with a quick roux, then pressure cooks until the potatoes are very soft and the smoked meat is fall-apart tender.
Why you’ll love it
This soup is rich and hearty with that signature Cajun aroma from Cajun seasoning and smoked paprika. It’s also flexible: you can use ham shank, ham hock, smoked turkey parts, or even a leftover ham bone depending on what you have.
Ingredients (lists)
- 1/4 cup oil
- 1/4 cup flour
- 1 onion, chopped
- 1 bunch green onions, chopped
- 2 tablespoons Cajun spices/seasoning
- Smoked paprika (to taste)
- 3 sausages, sliced (smoked sausage is a great choice)
- 3 lb potatoes, cubed (Yukon potatoes work well)
- 6 cups water (use 8 cups if you want it thinner)
- 1 ham shank (or ham hock, smoked turkey necks/legs/wings, or leftover ham bone)
- Sour cream, to taste (to finish/serve)
- Optional: shredded cheddar cheese (to serve)
Instructions (lists)
- Turn Instant Pot to SAUTÉ and heat the oil.
- Make the roux: add flour and stir constantly until it turns golden brown (this takes about 5 minutes).
- Add chopped onion and green onions; stir to combine and keep stirring so it doesn’t burn or stick.
- Add Cajun seasoning and smoked paprika and mix well.
- Add sliced sausage and stir to coat everything in the roux and spices.
- Add cubed potatoes and ham shank (or your smoked meat).
- Add water to cover (6 cups for thicker soup, 8 cups for thinner).
- Pressure cook on HIGH for 40 minutes.
- Quick release carefully.
- Remove the ham shank, separate meat from the bone, chop the meat, and return it to the soup; stir well.
- Finish with sour cream (stir it into the pot or add it to each bowl).
- Optional: add shredded cheddar cheese in the pot or to each bowl.
Tips, serving, storage
For the best texture, use waxy potatoes that hold their shape (Yukon potatoes are a good option), and avoid very starchy potatoes if you don’t want the soup to get mushy. Don’t add salt until you taste the soup because smoked meat and sausage can add plenty of salt on their own. When doing a quick release, be careful because the soup can splash; covering the valve with a paper towel can help.
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Instant Pot Cajun Potato Soup
- Total Time: 1 hour 10 minutes
- Yield: 6 servings 1x
Description
Thick and creamy Instant Pot Cajun Potato Soup made with a quick roux, Cajun spices, potatoes, smoked ham shank, and sausage, finished with sour cream for a cozy one-pot dinner with a Cajun kick.
Ingredients
1/4 cup oil
1/4 cup flour
1 onion, chopped
1 bunch green onions, chopped
2 tablespoons Cajun seasoning (use your favorite blend)
Smoked paprika, to taste
3 sausages, sliced (smoked sausage works great)
3 pounds potatoes, cubed (Yukon gold recommended)
6 cups water (use 8 cups for a thinner soup)
1 ham shank (or ham hock, smoked turkey parts, or leftover ham bone)
Sour cream, to taste
Optional: shredded cheddar cheese, for serving
Instructions
1. Make the roux. Turn the Instant Pot to SAUTÉ. Heat the oil for about 2 minutes. Add the flour and stir constantly until the roux turns golden brown, about 5 minutes.
2. Add aromatics. Add the chopped onion and green onions to the roux and stir well, scraping the bottom so nothing sticks or burns.
3. Season. Stir in Cajun seasoning and smoked paprika and mix until the onions are coated.
4. Add sausage. Add the sliced sausage and stir to combine.
5. Add potatoes and smoked meat. Add the cubed potatoes and the ham shank. Pour in the water, adding enough to cover the ingredients.
6. Pressure cook. Lock the lid and cook on HIGH pressure for 40 minutes.
7. Quick release carefully. Vent steam carefully (thick soup can sputter).
8. Shred the meat. Remove the ham shank, pull the meat off the bone, chop it, and return the meat to the soup. Stir well.
9. Finish and serve. Stir in sour cream (or add to each bowl). Serve warm, optionally topped with shredded cheddar and extra green onions.
Notes
Do not add salt until you taste the finished soup. Smoked meat and sausage can release a lot of salt into the broth.
For thicker soup use about 6 cups of water; for a thinner soup use about 8 cups.
Cut potatoes into medium cubes so they soften but don’t completely dissolve.
Be cautious when quick releasing pressure. Covering the valve with a paper towel can help prevent splashing.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Soup
- Method: Instant Pot
- Cuisine: Cajun-Inspired
Nutrition
- Serving Size: 1 bowl
