Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • 1 pound Italian sausage (hot or mild), casings removed (450g)
  • 1 medium yellow onion, diced (about 1 cup) (150g)
  • 2 cloves garlic, minced (about 1 tablespoon)
  • 4 cups chicken broth (low sodium) (950ml)
  • 1 cup heavy cream (240ml)
  • 4 cups chopped kale or spinach, tough stems removed (120g)
  • ½ teaspoon red pepper flakes (optional)
  • Salt and black pepper to taste
  • 4 ounces cream cheese, softened (115g)
  • Optional garnish: crispy bacon bits, grated Parmesan cheese

Instructions:

  1. Turn Instant Pot to 'Sauté' function. Add olive oil. Brown sausage, breaking it up with a spoon. Drain excess fat.
  2. Add diced onion and minced garlic to the pot with the sausage. Sauté until softened, about 3 minutes.
  3. Pour in chicken broth and stir in red pepper flakes (if using). Season with salt and pepper.
  4. Secure the lid and set the Instant Pot to 'Manual' or 'Pressure Cook' on high for 15 minutes. Ensure the steam release valve is in the sealing position.
  5. Allow a 10 minute natural pressure release. Then do a quick pressure release.
  6. Carefully open the Instant Pot. Stir in heavy cream, cream cheese, and kale (or spinach). Let the soup sit for 2-3 minutes or until the greens are wilted.
  7. Ladle into bowls and garnish with crispy bacon bits and grated Parmesan cheese, if desired.