Instant Pot Andouille Sausage Stew loaded with collard greens, Yukon gold potatoes, tomatoes and sweet onion. A simple and satisfying meal that is ready in less than 30 minutes!
Whoa. I totally underestimated the impact of moving with two little kids. The last couple of weeks have been non-stop and exhausting. Between packing up our old house, moving and then setting up the new house, we have been go-go-go for weeks now.
One of the very first rooms that we set up was the kitchen but the truth is, I just wasn’t feeling very inspired or excited to cook yet. There was just so much to do in every single room and so we were eating pretty simple meals like rotisserie chicken and salad or eggs.
This past week there has been a shift. Most of the house is now set up, and the parts that aren’t seem (somewhat) manageable. We finally got to go out into our new neighborhood and walk around, discovering really cool parks, streams and even a U-Pick blueberry farm within walking distance!
We also got to explore our local Farmer’s Market this past Sunday. It’s nice, a bit on the small side compared to the markets we are used to but still loaded with amazing WA fruits, veggies and other vendors. Plus, it’s about 5 minutes away in the car so no complaints.
I picked up some local collard greens and decided to put my Instant Pot to good use by making a simple stew. This dish has a handful of ingredients and is packed with flavor. It freezes well and tastes better the next day.
If you don’t have an Instant Pot, you could make this in a slow-cooker for 4 hours on High or 8 hours on Low. I do recommend searing off the sausage, onions and tomatoes first so you get a more flavorful final dish.
NOTES:
- I used Pork Andouille Sausage but you could substitute chicken or turkey. Just make sure to add 2 T extra virgin olive oil before sauteing.
- I used a low sodium chicken broth so added 1 teaspoon of salt. You may want to just add a pinch while cooking and season with salt before serving depending on how salty the broth you are using is.
Did you make this recipe? Please give it a star rating below!
Instant Pot Andouille Sausage Stew loaded with collard greens, Yukon gold potatoes, tomatoes and sweet onion. A simple and satisfying meal that is ready in less than 30 minutes!
- 1 pound uncooked Pork Andouille Sausage crumbled
- 1 medium sweet onion halved and thinly sliced
- 1/2 pound grape or cherry tomatoes
- 1 1/2 pounds Yukon Gold potatoes peeled and cut into 1" pieces
- 3/4 pound collard greens stems removed and thinly sliced
- 1 cup chicken broth
- 1 teaspoon kosher salt
- 20 to 25 turns freshly ground black pepper
- 1/2 medium lemon freshly squeezed
-
Peel and halve onion and thinly slice.
-
Peel potatoes and cut into 1" chunks.
-
Clean collard greens, remove ribs and thinly slice.
-
Set Instant Pot to Saute. Add crumbled Andouille sausage and saute for 5 to 8 minutes, stirring occasionally.
-
Add sliced onions and tomatoes. Mix and continue to saute for an additional 3 to 4 minutes.
-
Add potatoes, collard greens and broth along with salt and pepper. Cover and set to Manual, High Pressure for 10 minutes.
-
Finish by adding fresh lemon juice. Adjust salt and pepper if necessary. Serve and Enjoy!
Did you make this recipe? Tag @EverydayMaven on Instagram with the hashtag #EveryDayMaven and please give a star rating below.
You don’t state in the recipe if you did natural pressure release or quick release?
I need to update that – thanks Holly!! I always use a natural release (of at least 15 to 20 min) for any type of soup or hot liquid in volume.
This looks so good! I love my instant pot and am always looking for new recipes! Thanks for your patience and I hope you love the recipe! from kitchenemoire.in
Awesome! Hope you love it 🙂
Another success! I made this in my new hot pot (got my Christmas wish) and wow! So good and really so easy! I took a small sample bowl up to the wife who was still in bed at 1 in the afternoon. She asked what was in it and I told her. She really doesn’t care for collard greens nor sausage too much but she said it smelled really good so she took a taste. She loved it (at least after 2 bowls I think I can safely assume she loved it)! I might need a bigger hot pot – mine is only 6 quarts and I can see that I will be using it a lot! Anyways, thanks for yet another great recipe!
Yay!! Love that your wife enjoyed this and got to try new flavors. I also have the 6QT and have considered the larger one but I’ve heard it takes a lot longer to come to pressure when its full!
This looks wonderful! Making tonight with the greens and tomatoes for our garden?
How did it turn out Debbie?
It w-as really good. I used mild Italian sausage and browned it up like hamburger. However,, next time I think I would use regular Italian sausage links and cut it up into chunks. Or I might try it with skinless bratwurst that our grocery store has. Nevertheless, it will be on a regular meal rotation.
Glad you liked it Debbie!
Hi Alyssa,
Moving is never easy and always crazy hectic! Glad your family has smoothly transitioned into the new home & neighborhood.
This looks like an easy & comforting meal! We love our Instant Pots, they really are a great helper in the kitchen.
Have a wonderful weekend! 🙂
Amy
Thanks so much Amy!
Andouille sausage is wonderful stuff! Love its garlicky flavor. Lovely dish — this is terrific. Thanks!
Me too John – one of my favs for soups and stews!
This looks so good! I love my instant pot and am always looking for new recipes! How spicy did your stew end up with the andouille sausage? My kids can only tolerate mild spice. Thanks!
Hi Jody – too spicy for my kids and they like semi-spicy food. I would go with a Mild Italian Sausage instead of the Andouille, add 2 T extra virgin olive oil and some fresh herbs like flat leaf parsley, rosemary and thyme!
I was trying to save this recipe for the Instant Pot Andouille Sausage Stew and I keep getting error messages? I was wondering if it was me or if everyone is experiencing the same thing?
Thanks!:)
Hi Jennifer! I was having some server issues earlier. It should be working now. Thanks for your patience and I hope you love the recipe!