Ingredients
- 1 tablespoon olive oil
- 1 pound Italian sausage, casings removed
- 1 small onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 head cauliflower, cut into florets
- 2 cups kale, chopped
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- 1 teaspoon dried Italian herbs
- 1/4 teaspoon red pepper flakes (optional for a spicy kick)
If you don’t have Italian sausage on hand, feel free to substitute with ground turkey or chicken for a lighter version. For a dairy-free option, replace the heavy cream with coconut milk.
Instructions
- Turn on the Instant Pot and select the ‘Sauté’ function. Add the olive oil and let it heat up for about a minute.
- Add the Italian sausage, breaking it up with a wooden spoon, and cook until browned. This should take about 5 minutes.
- Once the sausage is cooked, add the diced onion and minced garlic. Sauté for another 2-3 minutes until the onion becomes translucent.
- Pour in the chicken broth, and use a spatula to scrape up any brown bits from the bottom of the pot. This adds an extra layer of flavor to your soup.
- Add the cauliflower florets, kale, salt, pepper, Italian herbs, and red pepper flakes. Stir everything to combine.
- Secure the Instant Pot lid, ensuring the valve is set to ‘Sealing’. Select the ‘Pressure Cook’ function and set the timer for 5 minutes on high pressure.
- Once the cooking cycle is complete, allow the pressure to release naturally for 5 minutes, then carefully perform a quick release.
- Open the lid and stir in the heavy cream and grated Parmesan cheese until the cheese is melted and the soup is creamy.
- Taste and adjust the seasoning if needed. Serve hot, garnished with additional Parmesan cheese if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International