Ingredients

The following ingredients have 4 Servings
  • 3 slices bacon (chopped)
  • 1/2 pound Italian Sausage (casings removed)
  • 1 small onion (minced)
  • 4 cloves garlic ( minced)
  • 1/2 cup dry white wine (optional)
  • 4 cups low-sodium chicken broth
  • 5 Russet potatoes (cut into 1 inch chunks)
  • 1/2 teaspoon salt
  • 1/4 teaspoon cracked black pepper
  • 1 teaspoon red chili flakes (optional)
  • 3 cups fresh kale (chopped and stems removed)
  • 1 cup heavy cream

Instruction

  • Turn Instant Pot turn saute and allow to heat up. Add in bacon and saute until browned and crispy. Remove bacon using slotted spoon and place on paper towel lined plate.
  • Add in sausage and the onions, breaking up the sausage as it cooks. Once the sausage is browned add in the garlic and saute for one minute longer.
  • Add the wine into the inner pot and scrape up any browned bits off the bottom of the inner pot and allow to cook for 2-3 minutes until alcohol is cooked off. Turn Instant Pot off.
  • To the inner pot, add in the stock, potatoes, salt, pepper, chili flakes, and kale.
  • Set to cook on high pressure for 5 minutes by hitting manual or pressure cook and using the +/- buttons to adjust the cooking time.
  • Once cook time has elapsed, let the pressure release naturally for at least 15 minutes. Release any remaining pressure.
  • Stir in cream and place lid back on the pressure cooker for 3-5 minutes to let cream heat through.
  • Serve soup, topped with cooked bacon and Parmesan cheese if desired.