Ingredients

The following ingredients have 4 Servings
  • 5 strips bacon (thick cut works best) (cut into small pieces)
  • 1 (17.6 ounce) pack Italian sausages (crumbled)
  • 5 cloves garlic (minced)
  • 1 medium onion (chopped)
  • 2 cups chicken broth (beef works too)
  • 4 cups water
  • 4 medium-to-large red potatoes (roughly diced (leave skins on))
  • 1 dash Italian seasoning
  • 1 cup heavy/whipping cream
  • 1 small bunch of kale (torn into bite-size pieces (remove stems))
  • Salt and pepper (to taste)

Instruction

  • Using kitchen shears (or a knife), cut the bacon into small pieces and add it to your Instant Pot. Press the sauté button and start frying the bacon (give it about a 5 minute head start before adding the sausages so it crisps up more).
  • Take the sausage meat out of its casings (I make a cut in the casings then use my fingers to break the meat into bite-size pieces) and add it to the Instant Pot as you go along. Cook until the sausages and bacon are crispy and browned.
  • While the sausages and bacon cook, chop the onion and potatoes, making sure to stir the bacon and sausages occasionally.
  • When the sausages and bacon are nicely browned and crispy, stir in the garlic and onion and cook for about a minute.
  • Pour in the chicken broth and water. Scrape up any brown bits from the bottom of the Instant Pot.
  • Add the potatoes and Italian seasoning.
  • Give the soup a stir and close the Instant Pot's lid. Make sure the valve is set to "sealing".
  • Press the "manual" button and set the timer for 8 minutes on high pressure. The Instant Pot will take about 10 minutes or so to come up to pressure.
  • One the countdown has finished, carefully do a quick pressure release (it can splatter) and take off the lid.
  • Add the cream and kale. Close the lid again and let the soup sit for another 5 minutes or so until the kale wilts (keep the Instant Pot off or on "keep warm").
  • Season with salt & pepper as needed and enjoy immediately.