This Keto Instant Pot Sausage Soup doesn’t need to simmer for hours to develop great flavor. Thanks to a satisfying combination of spicy Poblano pepper, classic herbs, and an interesting blend of spices, this soup gets infused with lots of flavor in your pressure cooker.

Keto Instant Pot Sausage Soup is great as a hearty appetizer or as a satisfying low carb meal. As an added bonus, it tastes even better as leftovers for lunch the next day!

Prep time: 10 minutes
Cook time: 35-40 minutes
Serves: 6

Keto Instant Pot Sausage Soup

Ingredients:

• 2 Tbsp. extra virgin olive oil
• 1 lb. pork sausage
• 1 medium red pepper, diced
• ½ medium Poblano pepper, diced
• 3 celery stalks, diced
• 1 tsp dried basil
• 1 tsp dried oregano
• 1 t. dried rosemary
• 1½ tsp chili powder
• 1 tsp ground cumin
• ½ tsp ground cinnamon
• Sea salt and black pepper, to taste
• 6 cups organic sugar-free chicken stock
• 2 cups baby spinach
• 1 cup Cheddar Jack cheese, shredded

Directions:

1. Set Instant Pot to saute and heat olive oil . Add sausage and cook, stirring occasionally, until the sausage is no longer pink inside, approximately 5 minutes. As the sausage cooks, break it into small pieces with a wooden spoon.
2. Add the red and Poblano pepper, celery, basil, oregano, rosemary, chili powder, cumin, salt, pepper, and cinnamon to the pot and saute until fragrant
3. Add the chicken stock and stir to combine.
4. Use the soup setting on your Instant Pot or set for 30 minutes on medium pressure if you’re using a different brand pressure cooker
5.  Release pressure manually and add the spinach. Stir until it wilts (or even use frozen chopped spinach to cool the soup off a little if you’d like to eat it right away)
6. Serve topped with shredded Cheddar Jack cheese and some additional diced Poblano pepper, if desired. Enjoy!

Carbs/Serving:

Total carbs: 3.9 g
Fiber: 1.3 g.
Net carbs: 2.6 g

Keto Instant Pot Sausage Soup

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Ingredients

• 2 Tbsp. extra virgin olive oil
• 1 lb. pork sausage
• 1 medium red pepper, diced
• ½ medium Poblano pepper, diced
• 3 celery stalks, diced
• 1 tsp dried basil
• 1 tsp dried oregano
• 1 t. dried rosemary
• 1½ tsp chili powder
• 1 tsp ground cumin
• ½ tsp ground cinnamon
• Sea salt and black pepper, to taste
• 6 cups organic sugar-free chicken stock
• 2 cups baby spinach
• 1 cup Cheddar Jack cheese, shredded

Instructions

1. Set Instant Pot to saute and heat olive oil . Add sausage and cook, stirring occasionally, until the sausage is no longer pink inside, approximately 5 minutes. As the sausage cooks, break it into small pieces with a wooden spoon.
2. Add the red and Poblano pepper, celery, basil, oregano, rosemary, chili powder, cumin, salt, pepper, and cinnamon to the pot and saute until fragrant
3. Add the chicken stock and stir to combine.
4. Use the soup setting on your Instant Pot or set for 30 minutes on medium pressure if you're using a different brand pressure cooker
5.  Release pressure manually and add the spinach. Stir until it wilts (or even use frozen chopped spinach to cool the soup off a little if you'd like to eat it right away)
6. Serve topped with shredded Cheddar Jack cheese and some additional diced Poblano pepper, if desired. Enjoy!

Notes

Use chopped frozen spinach instead of freash to give this keto instant pot soup a cool down

Nutrition Information:

Amount Per Serving:Carbohydrates: 3.9g Fiber: 1.3g

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