Instant Pot Tuscan Sausage Kale Soup is filling and healthy, with a delicious, rich broth and lots of veggies. This comforting pressure cooker soup tastes like it cooked all day on Nonna's stove.
Turn on the Sauté setting. Add the sausage and break it up. Let it cook, stirring occasionally, for a few minutes.
Add the onion and bay leaf. Cook, stirring occasionally, for a few minutes, until onion starts to turn translucent.
At this point check to see if there is any excess grease from the sausage. If so, spoon it out with a serving spoon, or use a turkey baster, or stick a paper towel down in there to absorb it, then discard.
Add the red pepper flakes, fennel, Italian seasoning, and garlic. Cook, stirring frequently, until garlic is fragrant (about 1 minute).
Add celery, carrots, diced tomatoes, and garbanzo beans. Stir.
Add chicken broth, salt, and pepper. Stir. Cancel the Sauté setting.
Close the lid and set the steam release knob to the Sealing position.
Press the Pressure Cook/Manual button or dial, then the +/- button or dial to select 5 minutes. High Pressure. The pot will take several minutes to come to pressure.
When the cook cycle has finished, turn off the pot and let it sit undisturbed for 20 minutes (20 minute natural release). Then turn the steam release knob to the Venting position to release the remaining steam/pressure. Since this is a very full pot, do the release in bursts until you are sure none of the soup will spew out with the steam.
When the pin in the lid drops back down, open the lid.
Very carefully stir the soup. Then taste and adjust salt if needed.
Add the kale into the hot soup and submerge it. Let sit for a few minutes. The heat from the soup will wilt the kale.
Serve the soup with some crusty bread and parmesan cheese as a garnish.