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Instant Pot Sausage and Kale Soup - Lunch Version

This Instant Pot sausage kale soup evokes that comforting, Italian food feel. This is the perfect lunch, creamy and packed with kale, carrots, and celery.
4 Servings Recipe By

Ingredients

  • 2 3/4 cups cook Ground Sausage
  • 1 1/4 cups dice Onion, Red
  • 1 cup dice Carrot
  • 1 1/3 cups dice Celery
  • 4 teaspoons mince Garlic, Cloves
  • 1 tablespoon Italian Seasoning
  • 1 teaspoon Sea Salt
  • 1/2 teaspoons Black Pepper
  • 4 cups Chicken Broth/Stock
  • 14 fluid ounces Coconut Milk, Canned
  • 1 cup chop Kale

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = about 2.5 cups
  • 736 Calories
  • 64g Total Fat
  • 32g Sat Fat
  • 0g Trans Fat
  • 123mg Cholesterol
  • 2603mg Sodium
  • 14g Total Carb
  • 2g Fiber
  • 6g Total Sugars (Includes 0g Added Sugars)
  • 31g Protein
  • 27 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. **Due to the nature of pressure cooking there is always room for inconsistency. The times given here are based on 4 servings fresh. If you are using more servings you may need to increase your cooking time.**
  2. Add all ingredients except the coconut milk and kale into the Instant Pot.
  3. Lock lid into place and seal steam nozzle.
  4. Cook on high pressure for 5 minutes.
  5. Let pressure release naturally.
  6. Stir in coconut milk and kale and allow to wilt.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. **Due to the nature of pressure cooking there is always room for inconsistency. The times given here are based on 4 servings fresh. If you are using more servings you may need to increase your cooking time.**
  2. Add all ingredients except the coconut milk and kale into the Instant Pot.
  3. Lock lid into place and seal steam nozzle.
  4. Cook on high pressure for 5 minutes.
  5. Let pressure release naturally.
  6. Stir in coconut milk and kale and allow to wilt.
  7. Let cool.
  8. Divide among indicated number of bags, label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. Reheat in the microwave for 1-2 minutes.

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