Ingredients
The following ingredients have 10 Servings
- 3 strips Thick Cut Smoky Bacon, (chopped)
- 2 lbs Ground Hot Italian Sausage ((use ½ hot and ½ mild if you don't like spicy))
- 1 Large Onion, (chopped)
- 1 teaspoon Oregano, (dried)
- 4 large cloves Garlic, (pressed or minced)
- 4-6 Medium Potatoes, (halved and sliced ½ inch thick)
- 6 cups Chicken Broth, (low sodium)
- 1 Bunch of Kale** (chopped, with rib removed)
- 1 - 1 ½ cups Heavy Cream ((or whole milk, half and half, etc.))
- 1 Pkg Frozen Chopped Spinach (thawed) or fresh Baby Spinach*
Instruction
- Turn the Instant Pot to Sauté mode, and add the chopped bacon. Cook, stirring occasionally, until the bacon renders out most of its fat. Remove and set aside.
- Add the sausage and brown it, stirring a few times. If you can get a good browning on it the flavor will be even better!
- Spoon out all but 2 teaspoons of the fat (enough to cook the onions).
- Add the onions, stir them.
- Add the oregano.
- When the onions start to turn translucent, add the garlic and stir.
- Pour in the broth, stirring, and make sure you scrape the bottom of the pot to get up any browned bits (deglaze).
- Add the potatoes, and add the bacon back in.
- Check to make sure the contents don't go over the Max Fill line marked on the inner liner.
- Cancel Sauté mode.
- Close the lid, set the steam release knob to Sealing.
- Set to Manual (or Pressure Cook), and choose 5 minutes* (High Pressure). The pot will take several minutes to come to pressure.
- After cooking cycle ends, allow a 10 minute NPR (Natural Pressure Release).
- Do a Controlled Quick Release for the rest of the steam, and when the pin in the lid drops, open the lid.
- Add in the kale, (or thawed spinach, if using) and stir well. Cover and let heat through for 5 minutes or so to soften the kale. If using spinach, just stir it in and proceed to the next step.
- Stir in the heavy cream.
- Serve!