Sweet Potato Sausage Kale Soup with Tsp Smoked Paprika

Serves 6 in about 45 minutes. A pressure cooker recipe built around bay leaves and chicken broth low.

Ingredients

• 1 tbsp olive oil
• 1 lb ground sausage (sage, hot, or italian)
• 1 small onion, diced
• 2 bay leaves
• ¼ tsp red pepper flakes
• 3 fresh sage leaves, chopped (or 1/2 tsp dried)
• 3 sprigs fresh thyme (or 1/2 tsp dried)
• 1 sprig fresh rosemary (don't use dried)
• ½ tsp coarse salt (or 1/4 tsp table salt)
• ½ tsp black pepper
• 4 cloves garlic, pressed or minced
• 5 cups chicken broth, low sodium
• 1 tsp smoked paprika
• 2 medium sweet potatoes, (about 1 1/4 lbs) peeled and diced
• 5 oz kale, chopped

Method

1. Turn on pressure cooker's sauté function. When display reads "Hot" add the oil. Then add the sausage and onion.
2. Stir in the bay leaves, red pepper flakes, sage, thyme, rosemary, salt, and pepper. Cook, while stirring now and then, until sausage is just cooked.
3. Stir in the garlic and cook for 1 instant or until it is fragrant.
4. Tip in the broth and smoked paprika. Mix well. Put a glass lid on and let it come to a simmer.
5. Tip in the sweet potatoes. Put the pressure cooker lid on and lock in place. Set the steam release knob to the Sealing position.
6. Cancel the sauté function and set the pot to Pressure Cook (Manual) and use the + or - button (or dial) to choose 5 minutes.
7. When cook time has finished, let the pot sit undisturbed for 10 minutes (10 instant Natural Release). Then turn the steam release knob to the Venting position and let the remaining steam out.
8. When the pin in the lid drops down, you can open the lid. Mix in the kale and let it sit for a couple of minutes to wilt the kale.
9. Stir, taste the soup, adjust salt if you want it.
10. Plate with some crusty bread.

More instant pot ideas are in the instant pot collection.