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 Sausage, Potato, and Kale Soup
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.
460 Calories per serving
Amounts Per Serving
- Total Fat: 31g
- Cholesterol: 100mg
- Sodium: 490mg
- Total Carbohydrates: 26g
- Protein: 18g
Vitamin D 6%