Cook bacon on saute setting of an electric pressure cooker for 5 minutes or until crisp. Drain on paper towels. Crumble and set aside.
Recipe
Author
Hy-Vee Test Kitchen
Save Options
Description
Instant Pot, you did it again! Dinner's easy when you reach for your pressure cooker and just a few ingredients to make a homemade sausage, potato, and kale soup.
Servings and Ingredients
Ingredients
Serves 6
| Quantity | Ingredient | Add |
|---|---|---|
| 2 slice(s) Hy-Vee center-cut bacon, chopped | ||
| 1 (1-lbs.) pkg. ground Italian sausage | ||
| 1 (0.5-lbs.) container Hy-Vee Short Cuts chopped white onions | ||
| ½ c. Hy-Vee Short Cuts chopped red bell peppers | ||
| 3 clove(s) garlic, minced | ||
| 1 tsp. Hy-Vee Italian seasoning | ||
| 4 c. Hy-Vee 33%-less-sodium chicken broth | ||
| 2 large russet potatoes, cut into 3/4-inch cubes | ||
| 2 c. kale leaves, stems removed | ||
| 1 c. Hy-Vee heavy whipping cream | ||
| Hy-Vee black pepper, to taste |
Things To Grab
- Electric pressure cooker
- Paper towels
Directions
Add sausage to pressure cooker. Cook and stir on saute setting for 5 minutes or until browned; drain. Add onion, bell peppers, garlic, and Italian seasoning; cook and stir 3 minutes or until softened.
Stir in chicken broth and potatoes. Cover and cook on high pressure for 5 minutes. Once soup has finished cooking, release the valve and allow steam to escape. Carefully remove the lid.
Set the pressure cooker on saute setting. Stir in kale. Cook for 2 minutes. Add cream and heat through. Serve soup topped with bacon. Season to taste with pepper.
Nutrition facts
Servings
460 Calories per serving
Amounts Per Serving
- Total Fat: 31g
- Cholesterol: 100mg
- Sodium: 490mg
- Total Carbohydrates: 26g
- Protein: 18g
Daily Values
0%
Iron 10%
0%
Calcium 6%
0%
Vitamin D 6%
0%
Potassium 20%