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Instant Pot Italian Sausage and Kale Soup, instant pot soup recipes
Front Porch Recipe

Instant Pot Italian Sausage and Kale Soup

Browned Italian sausage, tender potatoes, and plenty of kale cook under pressure in a garlicky broth finished with a splash of cream. It is a weeknight Zuppa Toscana-style soup without the restaurant wait.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Italian American
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb Italian sausage mild or hot, casings removed if links
  • 1 tbsp olive oil if sausage is very lean
  • 1 medium yellow onion diced
  • 4 cloves garlic minced
  • 1/2 tsp red pepper flakes optional
  • 1 1/2 lbs Yukon Gold potatoes cut into 1/2-inch cubes
  • 4 cups chicken broth low-sodium
  • 2 cups water
  • 1 tsp kosher salt plus more to taste
  • 1/2 tsp black pepper
  • 1 tsp dried Italian seasoning
  • 1 bunch lacinato or curly kale stems removed, leaves chopped (about 6 cups)
  • 3/4 cup heavy cream
  • 1/3 cup grated Parmesan plus more for serving

Equipment

  • 6-quart or 8-quart Instant Pot

Method
 

  1. Set the Instant Pot to Saute. Add the sausage (and oil if needed) and break it up with a spoon. Cook 5 to 6 minutes until browned. Spoon off excess grease if needed, leaving about 1 tablespoon in the pot.
  2. Add the onion and cook 3 minutes until soft. Stir in garlic and red pepper flakes for 30 seconds.
  3. Pour in a splash of broth and scrape the bottom clean. Add potatoes, remaining broth, water, salt, pepper, and Italian seasoning. Stir.
  4. Press Cancel. Lock the lid, valve to Sealing. Pressure cook on High for 5 minutes. Quick release when the timer ends.
  5. Open the lid. Stir in the chopped kale. Saute 2 to 3 minutes until the kale is wilted and tender.
  6. Press Cancel. Stir in the cream and Parmesan. Taste and adjust salt and pepper. Ladle into bowls with extra Parmesan.

Notes

Use hot Italian sausage if you like a kick, or mild for the family table. Stir the cream in after pressure cooking so it does not separate.