Today was a recipe double-header featuring sweet potatoes and kale! This one is my Instant Pot Sweet Potato Sausage and Kale Soup. Oh boy, does this have some flavor! It is hearty, but not heavy. It’s pretty healthy, too!
Instant Pot Sweet Potato Sausage and Kale Soup
It’s been a busy New Year so far. My Facebook Instant Pot group grew immensely in the past few months and takes a lot of time to admin. Gotta help those new IP owners!
I also have this blog and all of the fun recipe development, photography, writing, testing, and all of that! It’s so fulfilling! I needed to play a little catch-up, so I was pretty busy cooking today. It felt great!
I’m soup obsessed. I always have been. My mom and my Nana made soups and stews often, and I always loved their recipes. Are you a soup lover, too?
While looking at my sweet potatoes today I realized I wanted to make soup with them. I considered a pureed soup, but I wanted kale in it, and something with a more of a soupy consistency interested me more. Plus, you can add ingredients, like a can of white beans, and that makes it flexible.
So Instant Pot Sweet Potato Sausage and Kale Soup was the winner! But like I said, this was a sweet potato double header. I also made Instant Pot Sweet Potato Kale Soup, a vegetarian, vegan soup with just as much flavor as this soup, but a completely different flavor profile.
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If you make this delicious pressure cooker sweet potato sausage kale soup, please leave a comment and a star rating below. I’d like to know how you like it!
Instant Pot Sweet Potato Sausage and Kale Soup has amazing flavor. Serve this pressure cooker sweet potato sausage kale soup with some nice crusty bread.
- 1 Tbsp Olive Oil
- 1 lb Ground Sausage (Sage, Hot, or Italian)
- 1 small Onion, diced
- 2 Bay Leaves
- 1/4 tsp Red Pepper Flakes
- 3 Fresh Sage Leaves, chopped (or 1/2 tsp dried)
- 3 sprigs Fresh Thyme (or 1/2 tsp dried)
- 1 sprig Fresh Rosemary (don't use dried)
- 1/2 tsp Coarse Salt (or 1/4 tsp table salt)
- 1/2 tsp Black Pepper
- 4 cloves Garlic, pressed or minced
- 5 cups Chicken Broth, low sodium
- 1 tsp Smoked Paprika
- 2 medium Sweet Potatoes, (about 1 1/4 lbs) peeled and diced
- 5 oz Kale, chopped
Turn on pressure cooker's sauté function. When display reads "Hot" add the oil. Then add the sausage and onion.
Add the bay leaves, red pepper flakes, sage, thyme, rosemary, salt, and pepper. Cook, stirring occasionally, until sausage is just cooked.
Add the garlic and cook for 1 minute or until it is fragrant.
Add the broth and smoked paprika. Stir well. Put a glass lid on and let it come to a simmer.
Add the sweet potatoes. Put the pressure cooker lid on and lock in place. Set the steam release knob to the Sealing position.
Cancel the sauté function and set the pot to Pressure Cook (Manual) and use the + or - button (or dial) to choose 5 minutes.
When cook time has finished, let the pot sit undisturbed for 10 minutes (10 minute Natural Release). Then turn the steam release knob to the Venting position and let the remaining steam out.
When the pin in the lid drops down, you can open the lid. Stir in the kale and let it sit for a couple of minutes to wilt the kale.
Stir, taste the soup, adjust salt if desired.
Serve with some crusty bread.
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