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Turn your pressure cooker on to Sauté.
When it is hot, add in the sausage and using a wooden spoon, break up the meat so it is more like ground beef rather than a sausage. In other words, smooth the sausages down and break them into bits. Be ruthless.
Add in the onions and garlic and mix well. Don't worry about cooking the sausage, the pressure cooker will do that for you. Your job is to just mix everything up.
Add in the frozen cauliflower and frozen kale. Don't worry about mixing these, they will mix in as they thaw and cook.
Add in 3 cups of water and close the pressure cooker.
Cook on High pressure for 3 minutes, and allow it to release pressure naturally for 5 minutes. Slowly release all remaining pressure.
Do this in bursts and if your cooker starts to spit or froth, just stop for a few minutes and try again.
Open the pot and stir. In a slow and steady stream, add the whipping cream and mix until you have a lovely, creamy soup. It's okay to mash some of the cauliflower with your spoon at this time to get a thicker soup.
Pour into bowls, garnish with shredded parmesan cheese, and serve.