I’m not a big fan of cold winter weather. But, I do love the comforting warmth of a tasty soup. Chowders and creamy soups are my favorites, especially when it’s cold out. About a month ago I wanted to make a large batch of Sausage Corn Chowder. I didn’t have enough ground sausage so I decided to improvise and add some ground beef to the recipe. The resulting soup was tasty but not nearly chunky enough. This past week I decided to make the chowder with both meats again. This time in order to give it more texture I formed meatballs with the ground beef and used Italian sweet sausage links that I cut up. This time around the texture was just right. Voila Instant Pot Meatball & Sausage Chowder! This tasty, filling comfort food is ideal for busy cold winter days. It’s easy-to-make and naturally gluten-free! Here’s how I make it.
Instant Pot Meatball & Sausage Chowder
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- electric pressure cooker (I used a 6 qt Instant Pot)
- mixing bowl
- measuring cups
- measuring spoons
- cutting board
KitchenArt Cook’s Pro Adjust-A-Measure SetPyrex 3-piece Glass Measuring Cup SetPyrex 8 Piece Smart Essentials Bowl SetFarberware 15-Pc Stainless Steel Knife Block SetSilicone & Stainless Steel 4-Oz Soup LadleInstant Pot DUO60 6 Qt 7-in-1 Multi-Use Programmable Pressure Cooker
- 1 lb Sweet Italian sausage links
- 1 lb ground beef
- 1.5 lbs potatoes, diced
- 4x 12 oz cans evaporated milk
- 12 oz water
- 16 oz frozen mixed vegetables
- 1 can creamed corn
- 2 tbsp Italian seasoning
- 2 tsp onion powder
- 2 tsp garlic powder
- salt and pepper to taste
- corn starch (optional if you wish to thicken after the recipe has finished cooking)
Place the sausage into the pressure cooker’s pot. Set the pressure cooker to saute and brown the sausage.
While the sausage is cooking, peel and dice the potatoes.
While the sausage is cooking, place the ground beef, onion powder and garlic powder into the mixing bowl and combine thoroughly
Roll small amounts of the meat into little meatballs. (I had 30 of them.)
Remove the sausage links and set aside on a plate. Cut the sausage into bite sized chunks.
Place the meatballs into the pot.
Return the sausage to the pot, placing it on top of the meatballs.
Add the potatoes, water, evaporated milk and Italian seasoning to the pot.
Set the pressure cooker to the soup setting and cook for 10 minutes.
Once the cooking cycle has completed, do a quick pressure release and add the vegetables.
Set the pressure cooker to manual high and cook for 10 minutes.
Serve immediately with salt and pepper to taste. If you want to thicken the chowder a little then sprinkle a little bit of corn starch in and stir until dissolved.