• 1 pound ground sausage
  • 1 sweet onion, diced
  • 4 cloves garlic, minced
  • 4 medium russet potatoes, sliced into 1/4” pieces
  • 6 cups chicken stock
  • 4 cups of Nature’s Greens® Kale
  • 1 cup heavy cream
  1. Set instant pot to “saute”. When hot, add sausage and brown. About halfway through cooking sausage, add the onions and saute until translucent and continue cooking until sausage is cooked through. Add the garlic and saute for 30 seconds, until fragrant. Hit “cancel”.
  2. Add the potatoes and chicken stock. Salt to taste. If you want it more brothy, add some water.
  3. Place the lid one and set it to seal.
  4. Select “manual” mode and set the time to 5 minutes. It will take some time to come to pressure and then will start counting down.
  5. When time is up, let the pressure naturally release for 10 minutes then release the rest of the pressure.
  6. Remove the lid and add kale, stirring until wilted.
  7. Stir in heavy cream, and taste for salt & pepper.
  8. Serve with crusty bread and an optional sprinkle of red pepper flakes.