Craving a meal that’s cozy, comforting, and ridiculously easy? Look no further! This Instant Pot Chicken Sausage and Kale Soup is the answer to your busy weeknight prayers. It’s a hearty, low-carb dream in a bowl, packed with savory sausage, nutrient-rich kale, and tender cauliflower, all swimming in a luxuriously creamy broth. The Instant Pot does all the heavy lifting, melding the flavors together in just 30 minutes. It’s the kind of soup that warms you from the inside out and will have everyone asking for seconds.
Ingredients
• 2 tbsp. Olive Oil
• 1 lb / 450g Chicken Sausage, sliced or crumbled
• 1 medium Onion, chopped
• 3 Garlic Cloves, minced
• 1 tsp dried Fennel
• 1 tbsp. Red Pepper Flakes
• 5 cups / 1.2L Chicken Broth
• 1 medium Cauliflower, broken into bite-sized florets
• 2 cups chopped Kale, tough stems removed
• ½ cup / 120ml Heavy Cream
• Salt and Pepper, to taste
Instructions
1. Directions
2. Set your Instant Pot to the SAUTE function. Once the display reads “Hot,” add the olive oil.
3. Add the chopped onion and cook for 3 minutes, stirring occasionally, until it begins to soften.
4. Stir in the minced garlic, chicken sausage, and dried fennel. Cook for about 5 minutes, breaking up the sausage with a spoon, until it’s nicely browned.
5. Pour in the chicken broth, scraping any browned bits from the bottom of the pot. Stir in the cauliflower florets and red pepper flakes.
6. Secure the lid, set the steam valve to “Sealing,” and cook on High Pressure (or MANUAL) for 12 minutes.
7. Once the timer finishes, perform a quick pressure release. Carefully open the lid once the pin has dropped.
8. Stir in the chopped kale and heavy cream. The residual heat will wilt the kale perfectly within a minute.
9. Season generously with salt and pepper to your liking. Serve immediately and enjoy!
Nutritional Information
• Per Serving: 1 of 6
• Calories: 400
• Total Fats: 30g
• Net Carbs: 6g
• Protein: 22g
• Fiber: 1.2g
Pro Tips
• For an extra flavor boost, use spicy Italian chicken sausage and deglaze the pot with a splash of dry white wine after browning the sausage.
• To make this soup dairy-free, simply substitute the heavy cream with an equal amount of full-fat canned coconut milk.
• Don’t add the kale before pressure cooking! Stirring it in at the end ensures it becomes perfectly tender without turning mushy and losing its vibrant green color.
• This soup freezes beautifully. Allow it to cool completely, then store in freezer-safe containers for up to 3 months. Thaw overnight in the fridge and reheat gently on the stovetop.
FAQ
Q: Is this chicken sausage and kale soup keto-friendly
A: Yes, absolutely! With only 6g of net carbs per serving, this Instant Pot soup is a perfect fit for a low-carb or keto diet. It’s a hearty and satisfying meal that won’t compromise your goals.
Q: Can I make this soup dairy-free
A: You can easily make this recipe dairy-free. Simply substitute the heavy cream with an equal amount of full-fat canned coconut milk. It will still provide that delicious, creamy texture.
Q: How do I store and reheat this Instant Pot soup
A: This soup is perfect for meal prep. Store leftovers in an airtight container in the fridge for up to 4 days. It also freezes beautifully for up to 3 months. Thaw overnight in the fridge and reheat gently on the stovetop.
Q: What kind of chicken sausage is best for this recipe
A: Any pre-cooked chicken sausage will work well, but for an extra flavor boost, we recommend using a spicy or mild Italian chicken sausage. It complements the fennel and red pepper flakes perfectly.
