instant pot kale

Learn how to cook Instant Pot Kale! One of the healthiest, nutrient-dense food. Quick &amp; easy way to make tasty Kale Sausage as a healthy vegetable side dish.

Instant Pot Kale

sausage

(123 grams) small onion (, sliced)

(16 grams) garlic cloves (, minced)

olive oil

¾ cup (188 milliliters) unsalted chicken stock

salt

Prepare Ingredients: Cut kale into thirds, and remove the stems if you like. If you&#39;re using bacon, cut them into bite-size pieces.

Saute Sausages or Bacon: Press 'Saute' button to 'Sauté More' function to heat up Instant Pot. Wait until it says 'HOT' on the screen (roughly 8 minutes). If you&#39;re using sausage, add 1 tbsp (15ml) olive oil in Instant Pot&#39;s inner pot. Make sure you cover the whole bottom with oil. *Bacon Tip: If you&#39;re using bacon, you don&#39;t need the olive oil. Add ~1lb sliced sausages in Instant Pot, then saute for 4 minutes.

Saute Onions &amp; Spices: Add onion slices in Instant Pot, then saute for 2 to 3 minutes. Add in minced garlic, then saute for 30 seconds.

Deglaze Instant Pot: Pour in ¾ cup (188ml) unsalted chicken stock, then deglaze by scrubbing all the flavorful brown bits off the bottom of the pot.

Pressure Cook Kale: Add 1lb kale in Instant Pot. With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position.Kale with a bit of Chew: Pressure Cook at High Pressure for 2 minutes, then immediately Quick ReleaseTender Kale: Pressure Cook at High Pressure for 4 minutes, then immediately Quick ReleaseWhen the Floating Valve drops, open the lid carefully.

Season and Serve: Press “Cancel” button to turn off the heat. Give everything a quick mix. Taste the kale and add more salt if necessary. *Note: The amount of salt you need to add to properly season the dish depends on your sausage or bacon. For reference, we added a small pinch of salt to properly season our kale. Enjoy~

How To Cook Kale In Instant Pot

kale (2-pound kale)

water

Wash the kale with clean water 3 times.

Chop the end of the stems and discard it. Alternatively, you can cook it as a whole and chop about 1 inch of the stalk off.

Add water inside the inner pot and place the steamer inside it.

Put the chopped kale inside the steamer and seal the lid.

Press the “Pressure Cook” or “Manual” button. Set your timer to two minutes.

When your timer goes off, quickly release the steam or wait for the natural release.

Your family will love this Italian-Inspired Creamy Instant Pot Zuppa Toscana!&nbsp;Super easy to make Pressure Cooker Sausage Kale Potato Soup packed with deliciously savory-umami flavors.

Instant Pot Zuppa Toscana

(505 grams) Italian sausage with basil (, cut to 0.5 inch thick)

(220 grams) bacon (, chopped)

½ - 1 bunch (150 - 300 grams) kale

(250 grams) large onion (, chopped)

(820 grams) russet potatoes (,

(1L) unsalted chicken stock

dried thymes

(250 milliliters) heavy cream

Salt and black pepper

fish sauce

For spicy: ½ teaspoon red pepper flakes

Brown Chopped Bacon: Place chopped bacon in Instant Pot, then heat up Instant Pot using Sauté Normal function. Slowly render out the bacon fat. Stir occasionally and allow the bacon bits to crisp (~11 - 12 mins). Remove bacon bits from Instant Pot and place on paper towel to absorb the excess fat.

Brown Sausages &amp; Onions: Brown 1 lb Italian sausages in Instant Pot for 3 minutes. Flip and brown the other side for another 3 minutes.&nbsp;Then add chopped onions and saute for 3 minutes. Add in minced garlic &amp; a pinch of dried thyme.&nbsp;Add in ½ tsp red pepper flakes if you want it a bit spicier. Saute for another minute.

Deglaze Instant Pot: Pour in ½ cup (125ml) unsalted chicken stock, then completely deglaze the bottom of the pot with wooden spoon.

Pressure Cook Zuppa Toscana: Add 1 tbsp (15ml) fish sauce, 3 ½ cups (875ml) unsalted chicken stock, and 820g russet potato cubes in Instant Pot. Give it a quick mix and close lid. Pressure cook at High Pressure for 3 minutes + 10 minutes Natural Release.

Add Kale &amp; Cream: Heat up the Instant Pot by using the "Saute" button. Add in ½ - 1 bunch (150g - 300g) kale. Let the soup boil for 2 - 3 minutes.&nbsp;Add in 1 cup (250ml) heavy cream or half &amp; half, then turn off the heat once the soup starts to simmer.

Add in Bacon &amp; Adjust Seasoning: Right before serving, add in crisped bacon bits and give it a quick mix. Taste and adjust seasoning by adding more salt (we added 2 - 3 pinches of kosher salt at the end). Serve &amp; Enjoy this creamilious&nbsp;Zuppa Toscana!~ :)

This was so good.  Made it exactly as-is. Next time I may sneak in some veggies, like carrots or tomatoes. Served it day 1 as a bowl with Italian garlic bread, day two as a side to Italian sausage and peppers. 
P.S. My favorite thing about Amy + Jacky recipes is that I know I can 100% trust everything to be perfect. Thank you! I wish yall had a cooking show!

Just awesome! Love all your recipes &amp; as well as adding fish sauce to recipes to help with Unami flavor! I have an InstantPot IP Lux, not in your list for some reason!

We’re still in the middle of a winter storm with freezing rain on its way. Thankfully we have electricity and a nice hot bowl of Zuppa Toscana soup. This version has cauliflower instead of potatoes so it’s keto friendly ❤️

Delicious &amp; simple ... substituted Italian chicken sausage with kale &amp; it was perfect.

Zuppa Toscana with spicy Italian sausage and added cauliflower ❤️ It’s been a while since I’ve made this soup, one of our favorites 🥰

We love this recipe and have been waiting for it to cool down some in our neck of the woods before making it for the first time this fall, but we can't wait any longer! Doing it today, out of potato, and not feeling the store, so subbing cannellini beans. We appreciate and agree with Adam's notes and we do the same!

This is an excellent recipe that I've made numerous times with consistent results. The soup is balanced, flavorful, and lighter on the palate and the stomach than the creamy-looking broth would have you expect. The only thing keeping it from being a 5-star review, in my humble opinion, are a couple of minor details missed in the early sauté stages.

If it were my recipe blog, I'd include the following (which you can take or leave, but I wanted to contribute what I could):

1. drain the excess bacon drippings after removing the crisped bacon from the pot. The sausage seared in the next step is fatty enough to produce its own oil, and forms a better sear if its not wading in a puddle of grease.

2. Pull the sausage balls out of the pot and set them aside while you sauté your aromatics and deglaze the pot. There isn't enough room in the Instant Pot for a proper sauté on aromatics (which takes time and care to avoid burning the garlic) when its full of meatballs. The meatballs cook sufficiently during the pressure phase anyway.

That's all I'd change. The rest of this recipe is solid gold as-is, and absolutely worth the time!

Made this tonight, subbed the kale for baby spinach, my Italian sausage had fennel in it so the aroma is amazing.
I made it in my Phillips all in one cooker
HD2137

Instant pot Viva
Excellent recipe! Never disappointed by this site.
I used Deer sausage and Spinach instead as this is what I had on hand. I have used kale in the past.
Thank you very much for sharing your website with the world.
Chanda

Had a craving for Amy and Jacky Olive Garden Tuscan soup, so made this winner recipe

There's nothing like comfy warm Instant Pot Zuppa Toscana on a cold snowy winter day ❄️

I quartered this recipe to make it for one serving. I also didn’t have an instapot, so precooked my potato. It tastes amazing, and in no time at all. Very easy to make, and very comforting on a cold day.

I’ve been a long time follower of this page and the recipes to do not disappoint! Made this today and it was fantastic! I devoured 2 bowls…and I always share with other family members and they always love it too! Thank you for making meal times amazing with these fool proof recipes! I tell everyone I know about A+J!

I made this on a whim, and I had to "double" it because I suddenly found myself with an extreme amount of cut kale. So, I found this recipe and... it all worked out - mostly because of the thorough instructions and explanation of what the purpose of the steps were. I made lots of changes but kept the ratios and timing the same. Next time I will make it with better quality ingredients and my husband will lose his mind over it - it's already one of the best things I think I've made in the IP. I feel confident I can substitute ingredients without messing this up, so thank you for sharing and explaining this recipe!

Notes, for those who are interested - these are my observations, cooking this for the first time, with 'not the exact' ingredients:

Doubling recipe: ***When browning the meat, if you are using chunks, like sausage link pieces, make sure you brown both/all the sides of all pieces - the flavor is definitely is worth the amount of stirring required to ensure this. If using ground meat, same idea. ***I don't think you have to double the amount of liquid to "double" this recipe. I wasn't sure so I put the regular amount of liquid in the recipe, got the first part cooking in the IP. After the release, I started adding my kale. After each addition of kale, it warmed and wilted in the hot water a bit, so then I kept squashing it down with my ladle and adding more kale. After filling it to almost the fill line, I added bit more water just to cover everything, but I did that more to make the soup go farther and to account for evaporation (very dry here).

Fish Sauce: I did use about 10 drops of this.

I added about 1/2cup nutritional yeast flakes at the end. It gave the zuppa a thicker consistency after it simmered a while at the end, as well as gave it a bit more umami flavor. If you want a little thicker soup but don't have potatoes, this might be a helpful option.

I also added paprika, garlic powder, cayenne, black pepper, 1 jalapeno (deseeded, sliced), used Better Than Bullion - Beef flavor in 6 cups hot water instead of broth, used minced garlic from a jar because I didn't realize I was out of fresh cloves, used 1/2 white onion and 3 green onions (more would be better), not much Thyme so added fresh/dried out Rosemary, 4 small russets (not peeled), only 5 strips of very fatty bacon, 5 polish sausages (mildly spicy), and all the chopped kale I could smoosh down into the hot water below the fill line (I think it was about 500g in all?). Oh, and the cream... I only had 1/2 cup so just filled the rest of the cup with warm water.

It was surprisingly great and know the next batch will be better, as I will have all of the appropriate ingredients!

Absolutely an infallible recipe! Thank you all so much for having seasonings set up to a T. I also would like to recommend to everyone to use the fish sauce. I know to white American culture it can smell crazy or different before it's pressure cooked but holy cannoli, add it to everything. The amount of umam flavor is amazing 😍. Thank you Amy and Jacky again.

Absolutely fantastic! I have tried about a dozen of your recipes and have been impressed (and greatful) every time!

This is one of our favorite things to make and eat. Thank you so much!!

I made this and your loaded potato soup today. Both are amazing! Thank you for the great recipes!

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Top 3 instant pot kale recipes from across the web

The most viewed instant pot kale recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Instant Pot Kale

How To Cook Kale In Instant Pot

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The most viewed instant pot kale recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine