Cook bacon on saute setting of an electric pressure cooker for 5 minutes or until crisp. Drain on paper towels. Crumble and set aside.
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
|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
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.
Amounts Per Serving
- Total Fat: 31g
- Cholesterol: 100mg
- Sodium: 490mg
- Total Carbohydrates: 26g
- Protein: 18g