A Pressure Cooker Kitchen Laura Lynch
– 1 tablespoon olive oil – 1 pound hot Italian sausage – 1 small onion diced – 4 slices bacon chopped – 1/2 teaspoon Italian seasoning – 4 cloves garlic minced – 3 medium potatoes cubed – 6 cups low sodium chicken broth – 2 teaspoons salt – 1/2 teaspoon black pepper – 1/4 cup salted butter – 3/4 cup heavy cream or half and half – 10 ounces kale stems removed and chopped
Heat the Instant Pot on saute mode. When the indicator says “hot”, add the olive oil, sausage, onion, and bacon.
Stir and saute until sausage is lightly browned, about 5 minutes. Add the Italian seasoning and garlic and cook for 30 seconds. Turn off saute mode. Drain any excess fat.
Add in the potatoes, broth, salt, and pepper. Deglaze the bottom of the pot. Place the lid on and set the vent to sealing (if necessary for your model).
Pressure cook on high for 5 minutes and allow a natural pressure release for 5 minutes. Release remaining pressure and carefully open the lid.
Stir in the kale. Once wilted (1-2 minutes), add the butter and cream. Once the butter is melted, season to taste with additional salt if necessary, and serve.
Season to taste with additional salt if necessary, and serve.