Instant Pot Kale Sausage Soup

It’s been a while since I posted an Instant Pot recipe for you guys, so thought I’d share this Instant Pot Kale Sausage Soup recipe I threw together the other day. This 9/10/17 edition of Sunday Scratchups (your weekly recipe from scratch around grocery sales and affordable ingredients) is inspired by this kale is taking over my garden, no matter how much I neglect it! 

Seriously, I’ve found the perfect vegetable for non-gardeners; the kale is going nuts this year. Didn’t plant any yourself? It’s been super cheap at the produce stores lately, too, so I’m guessing it’s going nuts for everyone right now.

I just love to throw fresh kale into soup recipes, which provide the perfect foil for heartier greens! Kale goes so well with sausage in particular, and wilting it into broth helps reduce the bitterness. In this simple soup recipe, my garden kale joined a cheap smoked turkey sausage I picked up last week, some easy Instant Pot vegetable broth, and a couple of odds and ends from my pantry to create an easy & affordable Instant Pot kale sausage soup.

Don’t have an Instant Pot yet? This stove top recipe for smoked sausage & spinach soup is somewhat similar in flavor, and would also work well with kale instead of spinach. Alternatively, saute veggies as directed below in a large Dutch oven or soup pot on your stove top, then stir in broth, water, tomatoes, beans, and spices and simmer on medium-low for about an hour until carrots are tender and flavors have blended. Wilt in kale and serve.

Instant Pot Kale Sausage Soup

Ingredients

2 Tbsp olive oil, divided
14 oz smoked sausage or Polska kielbasa (I used turkey sausage), chopped
2 carrots, peeled and chopped
2 cloves garlic, chopped
1/2 a medium yellow onion, chopped
4 cups chicken or vegetable broth (I used homemade veggie broth)
2 cups water
14.5 oz can fire roasted diced tomatoes
15 oz can Great Northern beans, rinsed and drained
1 tsp thyme
1/2 tsp crushed red pepper
Black pepper, to taste
Sea salt, to taste
One bunch kale, stems removed and roughly torn (about 6-8 loosely packed cups)

Directions

Set Instant Pot to saute-normal mode. When it registers hot, add sausage and 1 Tbsp olive oil and saute for three minutes, stirring occasionally, until sausage is browned. Add another Tbsp of olive oil plus the carrots, onions, and garlic and saute another three minutes until onions are browned and carrots are beginning to soften.

Turn off/cancel saute mode on the Instant Pot, then stir in broth, water, tomatoes, beans, and spices. Close and lock the lid and turn the valve to sealing, then set the pot on manual high pressure mode for seven minutes. When it beeps, simply quick release the pressure, wilt in kale, and serve.

Note: If you’re short like me, here’s a tip: Stand on a little step stool to stir and see what you’re doing when sauteing in the Instant Pot — the thing is crazy tall on the counter top, lol.

Must love kale in your soup!

Wilt the kale in at the end rather than cooking it with the soup so that it doesn’t get soggy; here you get just enough tenderness, but can still enjoy some of its satisfying bite. I used a good bit of kale in my batch and kept the rest of the recipe simple to really help the flavor and texture of the kale stand out, but you can certainly use less and throw in more beans and/or add a little chopped celery if you prefer.

Instant Pot kale sausage soup is naturally gluten free and dairy free.

Instant Pot Kale Sausage Soup, printable recipe

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Instant Pot Kale Sausage Soup

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This easy Instant Pot soup recipe is naturally gluten free. Total 30 minute cooking time includes the time to come to pressure.

Course dinner

Total Time 30 minutes minutes

Servings 6

Author Rachel Singer

Ingredients

• 2 Tbsp olive oil
• 14 oz smoked sausage or Polska kielbasa (I used turkey sausage), chopped
• 2 carrots, peeled and chopped
• 2 cloves garlic, chopped
• 1/2 a medium yellow onion, chopped
• 4 cups chicken or vegetable broth
• 2 cups water
• 14.5 oz can fire roasted diced tomatoes
• 15 oz can Great Northern beans, rinsed and drained
• 1 tsp thyme
• 1/2 tsp crushed red pepper
• Black pepper, to taste
• Sea salt, to taste
• One bunch kale, stems removed and roughly torn (about 6-8 loosely packed cups)

Instructions

• Set Instant Pot to saute-normal mode. When it registers hot, add sausage and 1 Tbsp olive oil and saute for three minutes, stirring occasionally, until sausage is browned. 
• Add another Tbsp of olive oil plus the carrots, onions, and garlic and saute another three minutes until onions are browned and carrots are beginning to soften.
• Turn off/cancel saute mode on the Instant Pot, then stir in broth, water, tomatoes, beans, and spices. Close and lock the lid and turn the valve to sealing, then set the pot on manual high pressure mode for seven minutes.
•  When it beeps, simply quick release the pressure, wilt in kale, and serve.

Notes

If you're short like me, here's a tip: Stand on a little step stool to stir and see what you're doing when sauteing in the Instant Pot -- the thing is crazy tall on the counter top, lol.

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