Instant Pot Sausage, Potato, and Kale Soup

Recipe

Main Dish
Instant Pot Sausage, Potato, and Kale Soup

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User Rating

5 out of 5 stars
Rate it:
9 ratings

Recipe Data

6
Servings
25min
Prep
45min
Total

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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.

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Servings and Ingredients

Ingredients
Serves 6
QuantityIngredientAdd
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
2large 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

  1. Cook bacon on saute setting of an electric pressure cooker for 5 minutes or until crisp. Drain on paper towels. Crumble and set aside.

  2. 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.

  3. 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.

  4. 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%

Recipe Source:

Seasons February 2020