Instant Pot-madness!


I am the latest to join the Instant Pot craze. I have used it twice, the first time was in its 'Slow Cooker' feature and the second was to make a Sweet Potato, Sausage, and Kale Soup (recipe posted below). Honestly, I was [and still am] intimidated by all of the functions of this pressure cooker, because honestly I've never cooked with a pressure cooker before. Despite all of the buttons and not being 100% sure of what they all do and how they all work, I made dinner in less than 20 minutes.

Using The Instant Pot® Electric Pressure Cooker Cookbook: Easy Recipes for Fast & Healthy Meals I made an a soup that would have normally taken all day to cook in 20 mins. And it was AMAZING! It will be a recipe we make again, everyone loved it. Hope you enjoy it too.

Sweet Potato, Sausage, and Kale Soup (pg 80)

Prep: 20 min | Pressure: 8 min | Total: 45 min

Pressure Level: High | Release: Natural

Serves: 6 to 8

Ingredients:

2 TBSP Extra-Virgin Olive Oil

1 (10oz) fully cooked kielbasa, linguiça, or Spanish chorizo, cut into 1/4-inch slices

1 large onion, chopped

3 garlic cloves, minced

2 pounds sweet potatoes, peeled and cut into 1-inch cubes

1 pound Yukon Gold or white potatoes (not russets), peeled and cut into 1-inch cubes

6 cups chicken broth

Kosher Salt

Freshly ground black pepper

1 small bunch Kale, stemmed and roughly chopped

1. Preheat the Instant Pot by selecting Sauté.

2. Once hot, add the oil followed by sausage. Cook, stirring, for about 7 minutes, until browned. Removed and place on paper towels to drain.

3. Add the onion and garlic. Cook for 5 minutes, or until the onion is translucent.

4. Add the sweet potatoes, potatoes, and broth. Season with salt and pepper. Secure the lid.

5. Select Manual and cook at high pressure for 8 minutes.

6. Once cooking is complete, select Cancel and use a natural release for 10 minutes and then release any remaining steam.

7. Use a potato masher or immersion blender to mash about half of the potatoes, leaving some chunks.

8. Select Sauté and add the kale. Cook for 5 minutes more until the kale is wilted. Add the sausage and serve.

Per Serving Calories: 450; Total Carbs: 64g; Saturated Fat: 4g; Trans Fat: 0g; Fiber 9g; Protein 16g; Sodium: 1396mg

#instantpot #sweetpotato #sausage #kale #soup #pressurecooker #6quarts #glutenfree

FEELING TIPSY?
WHERE ARE WE NOW ?
WE'RE SOCIAL PEOPLE
  • facebook-3-xl
  • twitter-xl
  • instagram-xl
  • youtube-xl-1

Our Crazy Adventurous Life is a website dedicated to full time travel and adventure, homeschooling, and swimming. .All articles are the sole opinions of the Faulkner and are for entertainment purposes only.

© 2015 by Our Crazy Adventurous Life.