Snowpocalypse Kale and Sausage Instant Pot Soup

Last week in Portland, Oregon, the weather forecast threatened us with an epic snowstorm. We had already seen how friends and family to the north of us, in Seattle, had already been hit hard with inches of snow and ice and missed school days. So, we could only expect the same…or at least prepare for that likelihood.

So, Portlanders went shopping and apparently felt what they needed to survive in case they became stuck at home was bunches of hearty, leafy green kale. This was at least the narrative when this picture of an empty table at a grocery store was featured online.

I tend to believe that the real reason the kale flew off the shelves was because it was organic, on an end cap, and on sale for the low, low Sale Price of $1.99/bunch. This was the reason why I bought it on Thursday (the day before the majority of the snowpocalypse stockpiling) when the table was piled high. But constructed optics and clickbait win out again.

For whatever reason you end up with kale and want a warm and hearty meal, try out this soup. I got this recipe from Two Sleevers, one of my favorite sources for Instant Pot meals. It’s only been a week and I’ve already made this twice. In part because it’s delicious and also because it doesn’t yield as much as most soup recipes do.

Her recipe states that this serves four, which is probably true if you just use this as an appetizer or you use it as a ragu over spaghetti. But if you are used to American over-indulgent portion sizes and are looking for a one-bowl meal, this recipe is really more suited for two hungry people.

Snowpocalypse Kale and Sausage Instant Pot Soup

by Amy Chan

Cuisine Italian-Thai Fusion

Category Home & Hearth

Hearty kale and Italian Sausage soup with a coconut milk base.

Persons

4

Ingredients

• 1 lb bulk italian sausage (hot or medium)
• 1/2 cup diced onions
• 6 garlic cloves, sliced thinly
• 3 cups kale cut into ribbons, stems removed
• 1-1/2 cups chopped tomatoes
• 3/4 cup sliced fingerling potatoes
• 1/2 cup water
• 1/4 cup chopped basil
• 1/2 tsp salt
• 1 tsp pepper
• 2 Tbsp tomato paste
• 1/2 cup canned coconut milk

Instructions

1. Put your Instant Pot on Sauté mode
2. When the display says “Hot”, add olive oil. Add garlic and onions and stir.
3. Add the italian sausage and break up the large pieces. Just break up the sausage; don’t try to cook or brown it at this point.
4. Add kale, tomatoes, potatoes, water, basil, salt, and pepper.
5. Stir and immediately close the lid.
6. Switch Instant Pot to cook on Manual High Pressure. Cook for 5 minutes.
7. When your beeper goes off, let your Instant Pot naturally release for 10 minutes. Then use Quick Release for all of the remaining pressure.
8. Add tomato pasted and coconut milk. Stir to incorporate. Garnish with fresh basil and serve.

Nutrition Facts

Snowpocalypse Kale and Sausage Instant Pot Soup

Serves: 4

Amount Per Serving:
Calories		557
% Daily Value*
Total Fat 47g		72.3%
	Saturated Fat 19g	95%
	Trans Fat
Cholesterol		0
Sodium		0
Total Carbohydrate 14g		4.7%
	Dietary Fiber 1g	4%
	Sugars 4g
Protein 20g

Vitamin A		Vitamin C
Calcium		Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Tags

Instant Pot,

recipe,

Two Sleevers

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