This Instant Pot Andouille Sausage Stew is a hearty, flavorful meal that balances convenience with wholesome nutrition.
Combining protein-rich Andouille sausage with fiber-packed collard greens and nutrient-dense Yukon Gold potatoes, it delivers a satisfying, well-rounded dish in under 30 minutes.
Tomatoes add a touch of natural sweetness and a boost of vitamin C, while the light seasoning of lemon, salt, and pepper keeps the flavors fresh and vibrant.
With moderate calories and a good balance of protein and healthy fats, this stew is both nourishing and indulgent without being heavy.
Its one-pot preparation makes it ideal for busy weeknights or meal prep, offering a comforting, home-cooked feel without hours in the kitchen.
Packed with color, texture, and flavor, it’s a versatile dish that can easily become a staple in any family’s weekly rotation.
Quick Spicy Andouille Sausage Stew
Equipment
- 1 Instant Pot (6-quart recommended)
- 1 cutting board
- 1 Chef’s Knife
- 1 Measuring Cup
- 1 Measuring teaspoon
Ingredients
- 1 lb uncooked Andouille sausage crumbled
- 1 medium sweet onion halved and thinly sliced
- ½ lb grape or cherry tomatoes
- 1½ lb Yukon Gold potatoes peeled and cut into 1-inch chunks
- ¾ lb collard greens stems removed and thinly sliced
- 1 cup chicken broth
- 1 tsp kosher salt
- 20 –25 turns freshly ground black pepper
- ½ medium lemon freshly squeezed
Instructions
- Prepare the Vegetables: Start by peeling the Yukon Gold potatoes and cutting them into 1-inch chunks for even cooking. Halve the sweet onion and slice it thinly.Rinse the collard greens, remove the tough stems, and shred the leaves into thin ribbons. Set the vegetables aside for easy access.
- Brown the Sausage: Turn your Instant Pot to the “Sauté” setting. Add the crumbled Andouille sausage and cook for 5–8 minutes, stirring occasionally, until it’s nicely browned and releases its flavorful oils.
- Sauté the Aromatics: Add the sliced onions and grape or cherry tomatoes to the sausage. Continue sautéing for 3–4 minutes until the onions soften and the tomatoes begin to break down, releasing their natural juices.
- Add Potatoes and Greens: Gently stir in the potato chunks and collard greens, ensuring they are evenly distributed throughout the pot. This allows the flavors to mingle and ensures even cooking.
- Pour in Broth and Season: Add 1 cup of chicken broth along with 1 teaspoon kosher salt and 20–25 turns of freshly ground black pepper. Stir well to combine, making sure all ingredients are coated with the seasoned liquid.
- Pressure Cook: Secure the Instant Pot lid and set it to “Manual” or “High Pressure” for 10 minutes. Once cooking is complete, allow the pot to naturally release pressure for 15–20 minutes before carefully opening the lid.
- Finish and Serve: Squeeze the juice of half a fresh lemon over the stew, stir gently, and taste for seasoning adjustments. Serve hot, enjoying a flavorful, protein-rich, fiber-packed meal that’s both comforting and quick to prepare.
Notes
- For a milder stew, substitute Andouille sausage with mild Italian sausage.
- Collard greens can be swapped with kale or Swiss chard for a different texture.
- Use chicken or vegetable broth for added depth or a lighter flavor.
- This recipe is naturally gluten-free, dairy-free, and low-carb friendly.
- Adjust the seasoning at the end; lemon juice brightens flavors without adding salt.
Chef’s Secrets For Maximum Flavor
To enhance the stew’s flavor, make sure to brown the sausage thoroughly before adding vegetables.
This step develops rich, savory notes that form the base of the dish.
Sautéing the onions and tomatoes afterward allows their natural sweetness to meld with the sausage fat, creating a deep, layered taste.
When cutting the potatoes into uniform 1-inch chunks, they cook evenly without turning mushy.
For extra aroma, add a small pinch of smoked paprika or a few fresh herbs during the sauté stage.
Finally, always finish with fresh lemon juice—it brightens the stew and balances the richness of the sausage.
Serving Suggestions And Meal Ideas
This stew is versatile and pairs beautifully with a variety of sides.
Serve it with warm crusty bread, garlic toast, or over a bed of steamed rice or cauliflower rice for a hearty meal.
A simple green salad or pickled vegetables can add a refreshing contrast to the richness of the sausage.
For a family-style dinner, ladle the stew into bowls and sprinkle with freshly chopped parsley or scallions.
Leftovers can be repurposed as a filling for stuffed baked potatoes or served with a side of roasted vegetables for a complete, satisfying plate.
Storage Tips For Longer Freshness
Store any leftover stew in an airtight container in the refrigerator for up to 4 days.
To maintain the texture of the potatoes, gently reheat over low heat on the stovetop instead of microwaving at high temperatures.
For longer storage, the stew freezes well for up to 3 months—portion it into freezer-safe containers before freezing.
Thaw overnight in the refrigerator and reheat slowly to preserve the flavors and texture.
Adding a splash of broth or water during reheating can help maintain a stew-like consistency without diluting the flavor.
Frequently Asked Questions And Answers
1. Can I make this stew spicy?
Yes! The Andouille sausage already has some heat, but you can add crushed red pepper flakes, cayenne, or a dash of hot sauce during cooking for a spicier version. Adjust gradually to taste.
2. Can I substitute other greens?
Absolutely. Kale, Swiss chard, or spinach can replace collard greens. Keep in mind that spinach cooks faster and should be added toward the end to prevent overcooking.
3. Can I use frozen vegetables?
Yes, frozen potatoes, collard greens, or tomatoes can be used, but reduce pressure-cooking time slightly to avoid overcooking and turning them mushy.
4. Do I need to peel the potatoes?
Peeling is optional, but Yukon Gold potatoes have thin skin and cook evenly without peeling. Leaving the skin adds fiber and nutrients.
5. Can I cook this without an Instant Pot?
Yes, this stew can be made on the stovetop. Brown the sausage in a large pot, sauté the vegetables, then simmer with broth for 25–30 minutes until potatoes are tender.
