Comforting Instant Pot Sweet Potato Sausage Kale Soup

Instant Pot Sweet Potato Sausage and Kale Soup: A Hearty and Healthy Delight

The new year has kicked off at a whirlwind pace! Between nurturing my rapidly growing Facebook Instant Pot community – guiding new owners through their pressure cooking adventures – and dedicating time to this blog with all the exciting recipe development, photography, writing, and rigorous testing, my days are certainly full. It’s a fulfilling journey, though, and days like today, spent immersed in cooking, bring immense joy and a much-needed sense of accomplishment. Finding time to create and share delicious, wholesome meals is at the heart of what I do, and this Instant Pot Sweet Potato Sausage and Kale Soup recipe perfectly embodies that mission.

My Love Affair with Soup: From Nana’s Kitchen to Your Instant Pot

My passion for soup runs deep, a thread woven through generations. My mom and my Nana were masters of the soup pot, often simmering up comforting stews and flavorful broths that filled our home with irresistible aromas. Their recipes taught me the soulful art of soup making – how simple ingredients can transform into something truly extraordinary. This deep-rooted love for all things soupy naturally led me to explore how the Instant Pot could revolutionize traditional recipes, making them faster and more accessible for today’s busy households. Are you a fellow soup enthusiast?

Today, as I gazed at a basket of beautiful sweet potatoes, my mind immediately drifted to soup. Initially, I considered a smooth, pureed creation, but I yearned for something with more texture, something chunky and substantial, yet still comforting. The thought of adding fresh kale was non-negotiable – its earthy bitterness is the perfect counterpoint to the sweet potato’s natural sweetness. This vision solidified into the idea of a robust, flavorful soup with a distinct consistency, one that could also be incredibly flexible. Imagine adding a can of creamy white beans for extra protein and fiber, or perhaps a swirl of coconut milk for a touch of richness. The possibilities are endless!

Thus, the Instant Pot Sweet Potato Sausage and Kale Soup was born, a definite winner in my kitchen. Interestingly, this marks a “sweet potato double-header” for me recently. I also crafted my Instant Pot Sweet Potato Kale Soup, a delicious vegetarian and vegan option that offers a completely different, yet equally vibrant, flavor profile. Both soups showcase the versatility of these fantastic ingredients, proving that healthy can always be incredibly flavorful.

Why Choose the Instant Pot for This Sausage and Kale Soup?

The Instant Pot isn’t just a kitchen gadget; it’s a game-changer, especially for soups. For this Sweet Potato Sausage and Kale Soup, its advantages are manifold:

• Speed and Efficiency: What traditionally might take an hour or more to simmer on the stovetop, allowing flavors to meld, is achieved in a fraction of the time under pressure. The Instant Pot drastically cuts down cooking time, making this hearty soup a perfect weeknight meal.
• Flavor Infusion: Pressure cooking forces liquids and aromatics deep into the ingredients, creating a more intense and harmonious flavor profile than conventional simmering. Every sweet potato cube and every piece of sausage absorbs the rich broth and spices, leading to a more satisfying taste experience.
• One-Pot Wonder: From browning the sausage and sautéing the aromatics to pressure cooking the entire soup, everything happens in a single pot. This means less cleanup and a streamlined cooking process, allowing you more time to enjoy your meal and less time scrubbing dishes.
• Consistent Results: The controlled environment of the Instant Pot ensures even cooking, resulting in perfectly tender sweet potatoes and a well-cooked, flavorful broth every time.

You might also enjoy these other Instant Pot favorites:

• Instant Pot Sweet Potato Kale Soup (Vegetarian/Vegan)
• Instant Pot Zuppa Toscana (Sausage Potato Soup)
• Instant Pot Beef Barley Vegetable Soup
• Sandy’s Instant Pot Beef Stew
• Instant Pot Ham Hock and Bean Soup

Pin This Instant Pot Sweet Potato Sausage and Kale Soup Recipe for Later!

Don’t let this incredible recipe slip away! Save it to your favorite Pinterest board so you can easily find it whenever you’re craving a flavorful, hearty, and healthy meal. This sweet potato sausage kale soup is perfect for chilly evenings, meal prepping, or simply when you need a comforting bowl of goodness. Pin it now and thank yourself later!

Once you’ve had a chance to try this delicious pressure cooker sweet potato sausage kale soup, please come back and leave a comment and a star rating below. Your feedback helps me and other home cooks discover and enjoy wonderful recipes like this one!

★★★★★

4.91 from 11 votes

Instant Pot Sweet Potato Sausage and Kale Soup

By
Sandy Clifton

This Instant Pot Sweet Potato Sausage and Kale Soup boasts amazing flavor. Serve this quick and easy pressure cooker soup with some nice crusty bread for a complete and satisfying meal. It’s hearty, healthy, and incredibly delicious!

Prep:
10 mins

Cook:
15 mins

Total:
45 mins

Servings:
6

Print Recipe

Ingredients

• 1 Tbsp Olive Oil
• 1 lb Ground Sausage (Sage, Hot, or Italian, choose your preferred flavor profile)
• 1 small Onion, diced
• 2 Bay Leaves
• ¼ tsp Red Pepper Flakes (adjust to your spice preference)
• 3 Fresh Sage Leaves, chopped (or 1/2 tsp dried, for a slightly milder flavor)
• 3 sprigs Fresh Thyme (or 1/2 tsp dried)
• 1 sprig Fresh Rosemary (fresh is highly recommended here for optimal flavor)
• ½ tsp Coarse Salt (or 1/4 tsp table salt; adjust to taste at the end)
• ½ tsp Black Pepper
• 4 cloves Garlic, pressed or minced
• 5 cups Chicken Broth, low sodium is preferred to control saltiness
• 1 tsp Smoked Paprika (adds a beautiful depth and color)
• 2 medium Sweet Potatoes, (about 1 1/4 lbs) peeled and diced into 1-inch cubes for even cooking
• 5 oz Kale, stems removed and chopped (about 4-5 cups packed)

Instructions

1. Begin by selecting the “Sauté” function on your pressure cooker (Instant Pot). Once the display indicates “Hot,” add the olive oil to the pot. Immediately follow with the ground sausage and diced onion. Break up the sausage with a wooden spoon or spatula as it cooks.
2. Next, add the bay leaves, red pepper flakes, fresh chopped sage, thyme sprigs, rosemary sprig, salt, and black pepper. Continue to cook, stirring occasionally, until the sausage is just browned through and the onions have softened, typically about 5-7 minutes. Ensure you scrape the bottom of the pot to prevent sticking and release any flavorful browned bits.
3. Add the minced or pressed garlic to the pot. Stir well and cook for just 1 minute more, or until the garlic becomes fragrant. Be careful not to burn the garlic, as it can turn bitter.
4. Pour in the chicken broth and stir thoroughly, making sure to scrape up any remaining browned bits from the bottom of the pot (this is crucial for avoiding a “Burn” notice on your Instant Pot). Stir in the smoked paprika until well combined. You can briefly place a glass lid on the pot to help it come to a gentle simmer, though this step isn’t strictly necessary.
5. Carefully add the diced sweet potatoes to the pot, ensuring they are submerged in the liquid as much as possible. Place the pressure cooker lid on and twist it to lock it securely in place. Confirm that the steam release knob is set to the “Sealing” position.
6. Cancel the “Sauté” function. Select the “Pressure Cook” (or “Manual”) function and use the ‘+’ or ‘-‘ buttons (or the dial) to set the cooking time to 5 minutes at high pressure.
7. Once the cook time has completed, allow the pot to naturally release pressure for 10 minutes (10-minute Natural Release). This gentle release prevents sudden boiling and helps tenderize the ingredients further. After 10 minutes, carefully turn the steam release knob to the “Venting” position to quick release any remaining steam. Keep your hands and face away from the steam vent.
8. When the silver float valve (pin) in the lid drops down, it indicates that all pressure has been released and it is safe to open the lid. Carefully remove the lid and stir in the chopped kale. Allow the soup to sit for a couple of minutes, stirring occasionally, until the kale has wilted beautifully into the soup. Remove and discard the bay leaves and herb sprigs before serving.
9. Give the soup a final stir. Taste the soup and adjust the seasoning if desired, adding more salt or pepper as needed to suit your palate.
10. Ladle into bowls and serve this delightful Instant Pot Sweet Potato Sausage and Kale Soup hot with some crusty bread for dipping. Enjoy every hearty, flavorful bite!

Nutrition

Calories:
386
kcal

Nutrition information is automatically calculated, so should only be used as an approximation. Values can vary based on specific ingredients and brands used.

Additional Info

Course:
Soup

Cuisine:
American

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Tips for the Best Instant Pot Sweet Potato Sausage and Kale Soup

• Choose Your Sausage Wisely: The type of ground sausage you use significantly impacts the flavor. A mild sage sausage offers a classic, comforting taste, while hot Italian sausage adds a wonderful kick. For a richer, more complex flavor, consider a sweet or mild Italian sausage. Ensure it’s ground sausage, not links, for easy browning and breaking up.
• Don’t Skip Browning: Taking the time to properly brown the sausage and sauté the onions and garlic is crucial for building a deep flavor base. These initial steps create a delicious “fond” (browned bits) at the bottom of the pot, which, when deglazed with broth, adds immense richness to the soup.
• Deglazing is Key: After browning the sausage and aromatics, pour in the broth and scrape the bottom of the Instant Pot thoroughly with a wooden spoon. This prevents the “Burn” notice and incorporates all those flavorful bits back into the soup.
• Fresh Herbs Make a Difference: While dried herbs can be used, fresh sage, thyme, and especially rosemary truly elevate the aromatic profile of this soup. If using dried, remember that dried herbs are more potent, so use half the amount. For rosemary, fresh is highly recommended as dried can be quite woody.
• Sweet Potato Sizing: Cut your sweet potatoes into roughly 1-inch cubes. This ensures they cook evenly and become perfectly tender without turning to mush during the pressure cooking process.
• Add Kale Last: Kale is best added after pressure cooking. The residual heat from the soup will perfectly wilt the kale, preserving its vibrant color, texture, and nutritional value without overcooking it.
• Adjust Seasoning: Always taste and adjust seasonings at the end. Broth and sausage can vary in saltiness, so a final check ensures your soup is perfectly balanced. A squeeze of fresh lemon juice at the end can also brighten all the flavors.

Variations & Customizations for Your Soup

This sweet potato sausage kale soup is incredibly versatile. Here are some ideas to make it your own:

• Add Beans: For extra protein and fiber, stir in a can of drained and rinsed cannellini beans (white kidney beans) or great northern beans along with the kale at the end.
• Make it Creamy: For a richer texture, stir in a splash of heavy cream, half-and-half, or even a swirl of coconut milk (for a dairy-free option) just before serving.
• Spice it Up: If you love heat, increase the red pepper flakes or add a pinch of cayenne pepper with the other spices.
• Vegetable Boost: Feel free to add other quick-cooking vegetables. Diced carrots or celery can be sautéed with the onion. A handful of spinach can be stirred in at the end along with or in place of some kale.
• Garnish Options: Top your bowl with a sprinkle of freshly grated Parmesan cheese, a dollop of sour cream, or extra fresh herbs like parsley or chives for added freshness and flavor.

Storage and Reheating

This Instant Pot Sweet Potato Sausage and Kale Soup makes excellent leftovers! Store any cooled leftover soup in an airtight container in the refrigerator for up to 3-4 days. To reheat, gently warm on the stovetop over medium-low heat until heated through, or in the microwave. If the soup has thickened significantly, you might want to add a splash of extra broth or water to reach your desired consistency.

This recipe is more than just a meal; it’s an experience of comforting flavors brought to life with the efficiency of modern cooking. I hope this Instant Pot Sweet Potato Sausage and Kale Soup becomes a new favorite in your culinary repertoire!

RESOURCES TO MAKE this recipe and more

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Explore some of my top recommendations for kitchen tools that make cooking this sweet potato sausage kale soup, and many other Instant Pot recipes, an absolute breeze:

• Instant Pot Duo Nova 7-in-1 Electric Pressure Cooker: The star of this recipe! A versatile appliance for quick and easy meals.
• Cuisinart MultiClad Pro Stainless Steel Saucepan: For all your stovetop simmering needs or if you prefer traditional cooking.
• OXO Good Grips Garlic Press: Makes mincing garlic quick and mess-free, enhancing the flavors in your soup.
• Wüsthof Classic 8-inch Chef’s Knife: A high-quality knife is essential for efficient vegetable prep, like dicing sweet potatoes and chopping kale.

These tools are staples in my kitchen and help create delicious meals with ease.