Ingredients
- 1 pound Italian sausage (ensure it’s gluten-free)
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups potatoes, peeled and diced
- 4 cups chicken broth (gluten-free)
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon dried thyme
- 1 cup heavy cream or coconut milk for a dairy-free option
- 2 cups kale or spinach, chopped
- Fresh parsley, chopped (optional, for garnish)
Instructions
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Sauté Sausage and Vegetables: Set the Instant Pot to sauté mode, add the olive oil, and brown the Italian sausage. Once browned, add the chopped onion and garlic, sautéing until the onion becomes translucent.
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Add Ingredients: Stir in the diced potatoes, chicken broth, salt, pepper, and thyme. Mix well to combine all ingredients.
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Cook: Close the lid and set the Instant Pot to high pressure for 8 minutes. Ensure the valve is set to the sealing position.
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Natural Pressure Release: Allow the pressure to release naturally for 5 minutes, then do a quick release for any remaining pressure.
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Add Cream and Greens: Open the lid and stir in the heavy cream and chopped kale or spinach. Let it sit for a few minutes to allow the greens to wilt into the soup.
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Serve: Ladle the creamy sausage and potato soup into bowls and garnish with fresh parsley if desired.