- 1 tablespoon Olive Oil
- 1 pound Ground Mild Pork Sausage
- 5 slices Bacon, diced
- 1 medium White Onion, diced
- 6 cloves Garlic, minced
- 1 teaspoon Salt
- 1/4 teaspoon Black Pepper
- 1 32 ounce carton Chicken Broth
- 3 small Russet Potatoes, cleaned and thinly sliced
- 3 cups Kale, chopped
- 1 cup Heavy Cream
- dash of Crushed Red Pepper Flakes
- Grated Parmesan Cheese, for topping
Select the “sauté” mode on the Instant Pot. Pour in the olive oil then place the ground pork sausage and diced bacon into the pot.
Sauté for 5 minutes until both the Italian sausage and bacon are cooked and browned. You will want to use a wooden spoon to break up the meat into bite-size pieces.
Next, add in the onion and minced garlic clove. Sauté for an additional 1 minute and season with salt and pepper.
Then, pour in the container of chicken broth, the thinly slice potatoes, and the chopped kale. Mix well then place the lid on the Instant Pot securing the valve to closed.
Turn off the Instant Pot, then turn on to soup mode for 5 minutes.
Once the Instant Pot is done cooking let it naturally release pressure for 15 minutes. Carefully, force any remaining pressure out of the Instant Pot and open the lid.
Stir in the heavy cream and a dash of the red pepper flakes.
Ladle into bowls and serve with grated cheese on top if desired.