Instant Pot Sausage, Potato, & Kale Soup
Ingredients:
1 tablespoon olive oil
1 large onion, chopped
1 large carrot, chopped or sliced
1 large celery stalk, chopped or sliced
3 cloves garlic, chopped
1 pound golden potatoes, diced
4 cups chicken stock
½ teaspoon black pepper
1 tablespoon fresh thyme
1 bay leaf
6 cups kale or spinach (or a mix)
½ cup chopped parsley
½ pound ground sausage
3 tablespoons flour
1 ½ cups milk
Salt, to taste
Red pepper flakes, optional for a spicy kick
Directions:
1. Place olive oil, chopped onions, carrot, and celery into metal Instant Pot insert. Press sauté (high). Cook vegetables for 3 minutes, stirring frequently. Next, add in garlic and sauté for 1 minute. Hit Cancel.
2. Add in chopped potatoes, chicken stock, pepper, thyme, and bay leaf and select Pressure Cook (High). Set time to 12 minutes. Secure lid and start.
3. While soup is releasing pressure, cook ground sausage in a heavy skillet until fully cooked. Drain off fat. Add 3 tablespoons flour to the skillet with the sausage and cook on medium heat for 1 minute. Stir in milk and allow mixture to simmer on low as it thickens.
4. Once the soup has finished cooking, allow the pot to naturally release pressure for 10 minutes, before doing a quick release. Stir in sausage to the main soup pot. Add in the kale and chopped parsley. Select Sauté and cook soup for 5 minutes. Taste and season with salt. If you prefer a little kick of spice add in red pepper flakes or serve at the table.
