I have been meaning to post this recipe for months. I was eating at Olive Garden a few months ago (almost 8) and was inspired to find a way to adapt this to my Instant Pot. Delish had a recipe that I chose to adapt. Yeah, I didn’t come up with it but man I felt like the flavor with using the pressure cooker helped to make the soup THAT much better. I bet you have most of the ingredients in your pantry or refrigerator. You may not have kale or you may. If you do, I applaud you.
Get that Instant Pot out and let’s pressure cook!
This soup is ready for your busy weeknight. I did use hot Italian sausage in my recipe but if you’re feeding it to younger kids you may want to go with a mild sausage and add some red pepper flakes to yours. The spice is so good and is the perfect heat for even a little weak adult.
Make sure to pin this recipe and if you haven’t yet, make an “Instant Pot/Pressure Cooker” board.
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servings
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- 1 lb hot Italian sausage
- 1 large white onion, diced
- 4 cloves garlic, minced
- 1 tsp salt
- 1/4 tsp black pepper
- 6 cups chicken broth
- 4 large white potatoes, diced, skin on
- 1 bunch curly kale, strip leaves from stem and chopped
- 3/4 cup heavy cream
Ingredients
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Turn Instant Pot on saute and allow inner pot to become hot.
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Once hot add in sausage and break apart with wooden spoon. After the sausage is broken apart add in diced white onion, garlic and allow to brown for about 5 minutes.
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Push cancel on Instant Pot.
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Add in salt, pepper, potatoes and chicken broth.
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Close lid and seal the valve on the Instant Pot. Push the manual or pressure cook button and adjust the time to 5 minutes.
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When timer goes off allow for a 5 minute natural release. Once the time has gone to five minutes, release any remaining pressure and then open the pot.
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Push cancel and then press saute. Add in chopped kale with stems removed and stir. Allow to simmer for about 3 minutes then add in heavy cream. Stir again.
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Serve with Parmesan and/or bacon. (optional)
