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This recipe is my go-to for a quick, healthy, and satisfying weeknight meal. It's packed with flavor and nutrients, and it's surprisingly easy to make in a pressure cooker. I developed this recipe after a long day of work, when all I wanted was a comforting and delicious meal without spending hours in the kitchen. Trust me, this recipe is perfect for those busy weeknights!
The beauty of this soup is its versatility. You can easily adapt it to your taste by adding different types of sausage, vegetables, or beans. I’ve included some options below, but feel free to get creative and add your own personal touch! This recipe is all about creating a flavorful and fulfilling bowl of soup that reflects your unique palate.
Required Equipments
- 6-quart pressure cooker
- Large cutting board
- Chef's knife
- Measuring cups and spoons
- Wooden spoon or spatula
Pressure Cooker Sausage and Kale Soup: Frequently Asked Questions
Pressure Cooker Sausage and Kale Soup
This pressure cooker sausage and kale soup is a flavorful and hearty meal that’s perfect for a busy weeknight. It’s packed with protein, fiber, and nutrients, and it’s ready in under 30 minutes!
⏳ Yield & Time
Yield: 4 servings
Preparation Time: 10 minutes
Cook Time: 10 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- First things first, gather your ingredients! Make sure your sausage is out of the fridge and at room temperature. This helps it cook evenly. Speaking of even, did you know that perfectly even cooking is the secret to happiness? (Just kidding...mostly).
- Next, chop your veggies. Dice the onion, carrots, and celery into about 1/2-inch pieces. Roughly chop the kale. Don't worry about making these pieces perfect; rustic is good!
- In your 6-quart pressure cooker, brown the sausage over medium-high heat. Break it up with a spoon as it cooks. Once it's browned, remove it from the pot and set it aside. We don't want to burn the sausage! This step adds so much flavor.
- Add the onions, carrots, and celery to the pressure cooker. Sauté for about 5 minutes, until softened. Stir frequently to avoid sticking! Nobody likes stuck-on veggies.
- Pour in the vegetable broth and bring to a simmer. Add the diced potatoes and bay leaf. If you're using dried beans, make sure they are pre-soaked according to package directions. I once forgot to soak my beans, and let me tell you, it was a disaster!
- Return the browned sausage to the pressure cooker. Now, here's where it gets exciting. Secure the lid and set your pressure cooker to high pressure. Cook for 10 minutes, then do a natural pressure release for 10 minutes. This is a crucial step to ensure tender potatoes and flavorful broth.
- After the natural pressure release, carefully vent any remaining steam. Remove the lid, and use a pair of tongs to remove the bay leaf. Nobody likes biting into a bay leaf, am I right?
- Stir in the chopped kale. You want to make sure the kale is submerged in the soup so it can wilt properly. If it's not quite submerged, add a little more broth.
- Allow to simmer for another 2-3 minutes, until the kale is tender. Taste and adjust the seasoning as needed. A little salt and pepper usually does the trick. Don't be afraid to experiment!
- Serve hot and enjoy! A crusty bread is the perfect accompaniment. This soup is amazing any time of the year, perfect for a cozy night in or even a potluck!
📝 Notes
- For a spicier soup, use hot Italian sausage.
- If you don’t have fresh kale, you can use frozen, but be sure to thaw it before adding it to the soup.
- Feel free to add other vegetables such as mushrooms, zucchini, or green beans to this recipe
🍎 Nutrition
Calories: 350 kcal
Protein: 25 g
Fat: 15 g
Carbohydrates: 30 g
Fiber: 10 g
Calcium: 100 mg
