Warm up with this Instant Pot Potato, Kale & Pork Sausage Soup — a cozy, flavour-packed meal ready in just half an hour!
This Pork Egg Roll Soup has all the bold, crave-worthy flavours of your favourite takeout classic — now in a cozy bowl that’s ready in just 30 minutes.
Instant Pot Potato, Kale & Pork Sausage Soup
Ingredients
- 1 tsp Sesame oil
- 1 tsp olive oil
- 500 g smoked pork sausage thinly sliced
- 1 large leek light green and white parts only
- 1 yellow onion diced
- 4 cloves garlic minced
- 1 red bell pepper diced
- 1 lb baby potatoes halved
- 8 cups chicken or vegetable broth
- 3 cups curly kale ribs removed and roughly chopped
- 2 Tbsp heavy cream
- Salt and pepper to taste
- Crushed red pepper optional
Method
- Set Instant Pot to sauté. Add oil and swirl to coat the bottom, then add sausage in an even layer (working in batches if necessary) and cook until browned, turning halfway through cook time, 3-4 minutes.
- Meanwhile, trim leeks, and slice in half lengthwise, then crosswise into thin half moons. When the sausage is done, add to the pot insert, along with onion and garlic. Cook, stirring often, until softened, about 5 minutes more.
- Add bell pepper, potatoes, and smoked paprika, along with salt and pepper. Stir to combine everything, then add broth, scraping the browned bits off the bottom of the pot as you stir.
- Lock the lid on the Instant Pot and set to pressure cook on high. Cook for 8 minutes, then carefully release the pressure manually, following the Instant Pot instructions to do this safely.
- Carefully remove the lid and add kale to the pot, then lock the lid on once more, and allow to sit for 2-3 minutes until the kale is slightly wilted.
- Remove the lid, add the heavy cream, and stir once more to combine, and serve immediately. Add crushed red pepper for a spicy kick, and more salt and pepper, to taste.
