1 tablespoon olive oil
1 pound mild Italian sausage, casing removed
1 onion, diced
3 cloves garlic, minced
½ teaspoon dried oregano
3 russet potatoes, chopped
6 cups chicken broth
Kosher salt and freshly ground black pepper, to taste
½ bunch kale, stems removed and leaves chopped
1 cup half and half
Set a 6-qt instant pot to the high saute setting.
Add olive oil and sausage.
Cook, stirring frequently, until sausage is lightly browned, about 3-5 minutes, making sure to crumble the sausage as it cooks.
Drain excess fat.
Add onion, and cook, stirring frequently, until translucent, about 3-4 minutes.
Stir in garlic and oregano until fragrant, about 1 minute.
Stir in potatoes and chicken broth.
Season with salt and pepper, to taste.
Select manual setting.
Adjust pressure to high, and set time for 5 minutes.
When finished cooking, quick-release pressure according to manufacturer's directions.
Stir in kale until wilted, about 1-2 minutes.
Stir in half and half until heated through, about 1 minute.
Season with salt and pepper, to taste.
Serve immediately.
Servings
Makes 6 servings
Nutrition Facts
Nutrition Per Serving - Calories: 385; Total Fat: 23g (Saturated Fat: 9g); Cholesterol: 55mg; Sodium: 890mg; Total Carbohydrates: 28g (Dietary Fiber: 3g, Sugars: 4g); Protein: 18g
*Nutrition information is provided as a general estimate only and may not be accurate. Variations may occur based on ingredient brands and preparation methods. Nutrient information is not available for all ingredients. Nutrition information is based on available nutrient data.