Bold Italian flavors blend sausage, potatoes, kale, and pesto in a hearty, creamy Instant Pot soup.
# Components:
→ Meats
01 - 1 pound Italian sausage, mild or spicy, casings removed
→ Vegetables
02 - 1 medium yellow onion, diced
03 - 3 cloves garlic, minced
04 - 4 medium russet potatoes, peeled and sliced into 1/4-inch rounds
05 - 4 cups chopped kale, stems removed
06 - 1/2 cup chopped sun-dried tomatoes, optional
→ Liquids & Dairy
07 - 4 cups low-sodium chicken broth
08 - 1 cup heavy cream
09 - 1/4 cup basil pesto, plus more for serving
→ Seasonings
10 - 1 teaspoon kosher salt, adjust to taste
11 - 1/2 teaspoon freshly ground black pepper
12 - 1/2 teaspoon crushed red pepper flakes, optional
→ Garnishes
13 - 1/4 cup grated Parmesan cheese
# Method:
01 - Activate the Instant Pot on Sauté mode. Place Italian sausage into the insert and cook, breaking it up with a spoon, until completely browned, approximately 5 minutes. Drain excess fat if necessary.
02 - Add diced onion and sauté for about 2 minutes until softened. Incorporate minced garlic and cook for 30 seconds until aromatic.
03 - Introduce sliced potatoes, chopped kale, and sun-dried tomatoes if using. Pour in chicken broth. Stir well and season with kosher salt, freshly ground black pepper, and crushed red pepper flakes.
04 - Secure the lid and set the Instant Pot to Pressure Cook (Manual) on High for 5 minutes.
05 - Allow a natural pressure release for 5 minutes, then carefully perform a quick release for the remaining pressure.
06 - Stir in heavy cream and basil pesto. Switch to Sauté mode and simmer for 2 to 3 minutes or until soup is gently heated through; avoid boiling.
07 - Taste and adjust seasoning as needed. Serve warm, garnished with grated Parmesan and additional pesto if desired.
