Step 1

Turn on pressure cooker's sauté function. When display reads "Hot" add the oil. Then add the sausage and onion.

Step 2

Add the bay leaves, red pepper flakes, sage, thyme, rosemary, salt, and pepper. Cook, stirring occasionally, until sausage is just cooked.

Step 3

Add the garlic and cook for 1 minute or until it is fragrant.

Step 4

Add the broth and smoked paprika. Stir well. Put a glass lid on and let it come to a simmer.

Step 5

Add the sweet potatoes. Put the pressure cooker lid on and lock in place. Set the steam release knob to the Sealing position.

Step 6

Cancel the sauté function and set the pot to Pressure Cook (Manual) and use the + or - button (or dial) to choose 5 minutes.

Step 7

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.

Step 8

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.

Step 9

Stir, taste the soup, adjust salt if desired.

Step 10

Serve with some crusty bread.