They say you can tell the skill level of a good chef by his or her soup. It takes time to simmer a creamy, hearty, yet delicate soup. Not everyone has that kind of time. But maybe we don’t need it. With some quality ingredients and your trusty Instant Pot, you can make this beautiful, healthy Instant Pot sausage and kale soup in almost no time at all. It will taste like you spent all day stirring, simmering and layering in flavors, but you didn’t.

The instant pot adds so much flavor to soups through its cooking process! This instant pot sausage and kale soup recipe is easy to make and perfect for meal planning.

The freshest ingredients you can find are key to making this soup shine. Usually Tuscan inspired soups like this one call for potatoes, but swapping in fresh (not frozen) cauliflower florets not only ups the healthy factor but adds great texture.

Because it cooks under pressure, none of the flavors escapes during the process. The result is a savory and creamy soup that is sure to impress.

Instant Pot Sausage and Kale Soup Ingredients

Another thing that is worth repeating is the fact that fresh ingredients help produce the best dish. You can make the same recipe with canned or frozen ingredients and you will taste a difference.

However, not every ingredient is easy to find fresh. That is why you should go with whatever you can find and then opt for second best with ingredients you can’t find.

For example, fresh garlic will go a long way but you might not be able to find freshly cased sausage. Another example would be cauliflower.

You could find frozen cauliflower but try using fresh cauliflower.

Recipe Directions

Set your Instant Pot to saute mode. Add the oil and Italian sausage. Brown the sausage about 5 minutes, using a wooden spoon to break it up as it browns. Drain any excess fat.

While still on saute mode, add the garlic, onion, and oregano. Stir and cook about 3 minutes until the onion is translucent.

Stir in the chicken broth and tomato paste and cauliflower.

Place the lid on the Instant Pot and set the manual timer to 5 minutes.

When the cooking time is done, carefully do a quick release with the long end of a wooden spoon.

Set the Instant Pot to the “Keep Warm” setting and remove the lid. Stir in the kale. Replace the lid and let it sit for about 3 minutes.

Remove the lid once more and stir in the heavy cream. Keep stirring until heated through, 1-2 minutes. Then season the soup with salt and pepper and stir it in.

Ladle the soup into bowls. Top with parsley and parmesan cheese and serve.